About Az BIOAgricola Bertoli

For three generations, the Bertoli family has been cultivating wheat in Santa Luce, on the green Tuscan hills overlooking the sea south of Livorno. A long tradition in the production of ancient and historic grains in a land particularly suited to this type of cultivation. In 2013, Pasta Bertoli was founded, today Molino e Pastificio sul Lago, the starting point of this long journey of experience and the search for quality. A healthy artisanal pasta, thanks to the uncontaminated raw material, is good, because it is rich in flavor and with balanced organoleptic characteristics. The Bertoli family Giuseppe is the founder of Pasta Bertoli: thanks to the experience of generations, he selected the grains of Molino and Pastificio sul Lago and takes care of them from planting to growth, from the first to the last bean. A farmer not only of fodder but also of dreams, since the idea of making artisanal and natural pasta has always been a passion of his. And the pasta is the result of his intuition. Silvia and Federica are the faces of the new generation of the Bertoli family: heirs to a tradition spanning more than 60 years, today they support their father Giuseppe in the management of Pasta Bertoli, taking care of the sales department and the administration of the company.Read their story