Pasta Sassella - fresh Italian pasta and noodles

Pasta Sassella

Giorgio and Francesco Tartero opened their own Italian restaurant in Bonn-Kessenich on July 1, 1983. After various positions in the hotel and catering industry, the brothers realized their dream of self-employment by taking over the established Amigo and developing it into the famous Sassella. Both were born in Sondrio in Lombardy, attended hotel management school there at a young age, and came to Germany in 1973 (Giorgio) and 1981 (Francesco).
Francesco mainly cooked fresh pasta dishes according to his father`s old recipes - genuinely by hand, using only durum wheat semolina and fresh eggs. Giorgio served, organized, sold and looked after the guests in an inimitable way. Together they continued to develop their cuisine and, despite their immense success and the amount of work with Sassella, never stood still on the way to a pasta that tastes like home. Word of the quality quickly spread in the region. The political greats of the Bonn Republic, national and international celebrities filled the guest books. More restaurants and a delicatessen followed. Soon colleagues and friends were knocking on the doors to buy the fresh pasta. The restaurant kitchens quickly became too small for all the orders and customers. The idea of their own production arose automatically. In 1997, the two agile Italians set up a small but very special pasta factory in Rheinbach. Francesco had a traditional bronze press made to his own specifications in the appropriate dimensions for the new production hall.

Pasta Sassella

The original: Fresh tortellini from Modena

Here is home to the meat tortellini stressed. The silky dough, good fillings of Parmigiano Reggiano DOP, IGP Mortadella, braised roast meat and many other good ingredients, and a minimum shelf life of 60 days of production are compelling. The authenticity of Pasta Fresca is guaranteed, but wearing the sort Tortellini di Modena the award of the Institution EURTradizione e Sapori di Modena.