Real Pasta | Boccedi e Pifferi | Pasta ripiena, pasta non ripiena. La pasta fresca emiliana

Our Origins

In 1962, a husband and wife from Emilia, Gino Boccedi and Norma Pifferi, set up a typical fresh pasta workshop, and gave it their name.
Since then, Italy has witnessed the constant and dynamic growth of the two founding partners’ initiative. The small workshop developed into an authentic industry which is known nationally today as Real Pasta, but this development has not changed the original characteristics of the pasta makers, and it has never lost its genuineness, passion and ties with tradition.

Our Mission

Today, our aim is to blend innovation with tradition, fully respecting the culinary values of yesteryear and helping consumers to rediscover the unique pleasure of enjoying distant yet unrivalled flavours, without forgetting the absolute quality that has always defined the production of home-made, fresh Emilian pasta.

We aim to transmit our passion and conquer all those who love guaranteed quality as much as we do.

We select raw materials that express our pleasure in making pasta and that allow us to offer our products with legitimate pride.

Let yourself be involved and transported into a sensory experience of flavors and fragrances: the freshness of eggs from free-range chickens, the uniqueness of mortadella, the sweetness and delicacy of prosciutto Crudo aged in the hills of Parma, the flavorful and refined Parmigiano-Reggiano cheese aged 24 months, which is grated during each process in order not to lose its fragrance.

Another peculiarity concerns the meat used, the result of the chain of our group Bervini: very high quality and direct control at every stage of breeding.

The Quality Management System ensures on a daily basis that our products comply with customer requirements, current legislation and the guidelines defined by the Company Quality Policy. Real Pasta is also BRC and IFS certified.

Roughness

Roughness is the fundamental virtue of artisan pasta, and it is this that makes our pasta so similar to homemade pasta.

The best durum wheat semolina and a high percentage of eggs are the essential but indispensable ingredients that make up and characterize our pasta.
It is these two simple elements that give it its exclusive roughness, as well as guaranteeing an excellent hold during cooking.
It is this yellow and tenacious pasta that wraps our delicious fillings and that we use to make our other shapes.

The roughness that holds the condiments, gives pleasantness to the palate and excites those who taste.

You can see it

The beautifully wrinkled and tenacious character of our fresh pasta is evident at first glance. Its intense color, typical of the authenticity of its ingredients, and its grain, thanks to the use of semolina and bronze drawing, are evident even when packed.

You can feel it

Give in to the temptation to touch fresh pasta: tagliatelle, garganelli, tortellini, tortelli, cappelletti; to the touch, even when raw, fresh pasta will continue to reveal its superb and proud roughness.

You can taste it

Cook and bring the steaming pasta to the table, in broth or seasoned. When tested with broth, tortellini and cappelletti reveal their noble origins by emerging as small islands of flavor. In seasoned pasta it is the roughness, which holds the sauce and its flavor, capturing it softly.