What is Pasta di Puglia
The term "Pasta di Puglia" typically refers to pasta produced in the Puglia region of southern Italy, which is renowned for its high-quality durum wheat and traditional pasta-making methods. The region is known for its "pasta artigianale" (artisan pasta), which includes famous shapes like orecchiette, cavatelli (spiral shape pasta), and troccoli (square spaghetti). In recent years, there has been a growing focus on sustainability within the pasta industry, particularly in regions like Puglia, where traditional practices meet modern challenges.
Who is Pasta di Puglia
Italian born head chef Francesco Valente, brings a wealth of experience and a deep passion for crafting traditional and innovative pasta dishes. Francesco’s introduction to the world of commercial cooking began in a Michelin star restaurant in Tuscany making fresh pasta at the age of 18.
With years of culinary experience and a genuine love for the art of pasta-making, Francesco has ventured into entrepreneurship and opened his own authentic Italian laboratorio di pasta operating in Anglesea, ‘PASTA DI PUGLIA’.
Our goal
Our goal is to provide excellent service and premium products for complete customer satisfaction, celebrating the joy of authentic, handcrafted pasta. Whether you're a pasta enthusiast or a food lover, we invite you to experience the difference that fresh, handmade pasta makes in your meals.
My passion for fresh pasta and Italian traditions inspires me. I remember our family Sunday lunches, where we made fresh pasta with slow-cooked ragout—a warm and nostalgic ritual.
At Pasta di Puglia, I aim to recreate that experience by offering high-quality fresh pasta made from the finest Australian ingredients.
We offer a wide variety of pasta shapes and flavors, including classic Fettuccine, vibrant Spinach Caserecce, and handmade gnocchi, highlighting rich flavors and traditions.
