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Radio Mercato Centrale


La Pasta Fresca di Raimondo Mendolia

Raimondo Mendolia

The fresh pasta

The hands in Raimondo Mendolia’s pasta belong to a Master pasta maker.
This is aready enough of a guarantee for his fresh pasta. He learnt the basic rules from tradition, how to carefully choose the ingredients and how to aim for a product of the highest quality. In fact, the eggs, vegetables and other ingredients he uses are all fresh and exclusively Italian. For the stuffed and flavoured pastas, Raimondo Mendolia’s production method is organic and the preference is for PGI, PDO and Slow Food products. He always uses extra-virgin olive oil and Parmigiano Reggiano is the absolute king. There is plenty on offer: from the most traditional pastas – tagliatelle, tortellini, tortelli – made following Emilian recipes, to bronze-die pastas, to the most creative solutions, like the basil-flavoured pasta, to enjoy at Mercato or take home. Two ingredients are never lacking: passion and high quality, a hallmark of Raimondo Mendolia and his shop.

find out more...

This is aready enough of a guarantee for his fresh pasta. He learnt the basic rules from tradition, how to carefully choose the ingredients and how to aim for a product of the highest quality. In fact, the eggs, vegetables and other ingredients he uses are all fresh and exclusively Italian. For the stuffed and flavoured pastas, Raimondo Mendolia’s production method is organic and the preference is for PGI, PDO and Slow Food products. He always uses extra-virgin olive oil and Parmigiano Reggiano is the absolute king. There is plenty on offer: from the most traditional pastas – tagliatelle, tortellini, tortelli – made following Emilian recipes, to bronze-die pastas, to the most creative solutions, like the basil-flavoured pasta, to enjoy at Mercato or take home. Two ingredients are never lacking: passion and high quality, a hallmark of Raimondo Mendolia and his shop.

the shop

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