For this range of products Pastinella uses only selected raw materials, mainly from small, regional Swiss traders. The free-range eggs for the dough come from Mittelland, the Eringer beef for the fillings from the Valais and the mushrooms, also for the fillings, from Wauwil. Important USP: For the 'Signature Suisse' line, a new, unmistakable pasta shape has been created, the 'Triondo'.
The exquisite ingredients, combined with various high-quality fillings, culminate in the culinary culmination of Pastinella's new frozen range. The assortment 'Collection' always brings variety on a culinary high level - and not only thanks to its seasonal products.
Conscious nutrition - a topic on everyone's lips. That is why Pastinella, the European pioneer of gluten-free and lactose-free pasta, has developed the 'Care' assortment section with gluten and lactose-free creations, with vegan pasta and the tried-and-tested organic pasta fillings in organic dough. For people who consciously eat for the good of nature or their health without loss of enjoyment.
The formula for the assortment part 'Tradition' is quite simple: Adapt the tried and tested to the new requirements. This is exactly what Pastinella's creative development team did, revising, modernizing and improving proven recipes. In addition to sensory optimization, it now consciously focuses on healthier fats and a lower salt content
With this range, the gastronomy benefits from products in small formats made of 100% naturalness and fillings of excellent taste. Larger packages with popular fillings, on the other hand, are perfect for bringing together diverse connoisseurs.
These five new ranges prove that stuffed pasta is the core competence of Pastinella. Selected ingredients, refined recipes and modern manufacturing processes give our filled pasta its unique flavour. But the true indulgence secret lies in the passion for the culinary craft that Pastinella lives up to day after day. With flair, imagination and skill, our chefs are constantly creating creations that meet the high expectations of gourmets as well as the convenience needs of modern gastronomy.