Giorgio and Francesco Tartero
Since the opening of our first restaurant in Bonn (the former capital of Germany) in the 80s, we have been taking care of the development of new pasta products, the production and the distribution - in the meantime also beyond Germany.
It all started when we were children in Lombardy (Italy), where almost every Sunday our father Felice taught us the "family secrets" of making homemade pasta, exclusively from high-quality durum wheat semolina.
Many recipes haven't changed since then.
The ingredients come from home (e.g. the whole egg from Lombardy) and from hand-picked regional suppliers. Pure natural products of the highest quality such as spinach, tomatoes or peppers for the strong colour and special aroma.
And you can taste it! Pasta from Sassella stays "al dente" for a long time, it can easily stand for longer periods of time and is particularly productive. Around 120 g of ribbon noodles yield about 200 g on the plate.
