 |
Del Monaco Specialty Pastas was founded by Mike and Ernestine Del Monaco, who brought family pasta recipes from Italy when they moved to America in 1962. By 1964, they had already begun providing the Bay Area with a variety of handmade pastas through a small Italian restaurant in Cupertino, California. Over the years, as the number and popularity of their restaurants grew, so did the demand for the pasta. Eventually, the Del Monaco family began selling pasta over the counter to the public in addition to supplying it for their restaurants. Because all ravioli and tortellini were still being made by hand, it became increasingly difficult to produce enough pasta to satisfy the restaurant needs and the enormous public demand. |
This is when Mike and Ernestine decided to research alternate ways of producing ravioli and tortellini without losing the quality and freshness of handmade. What they discovered was the "Flash Freezing" process. Pasta is frozen immediately after it is produced to capture the pasta in its freshest state. And it is in this way that the Del Monaco family have been able to provide their restaurants and customers with the highest quality ravioli, tortellini, and gnocchi for so many years. Still to this day, nothing leaves the facility without being thoroughly inspected and assured of quality. If they pass, all products are ultimately awarded with a pasta's highest honor... the Del Monaco Seal of Authenticity. So be sure you're getting the best-look for the seal. |
 |
