Casa Buratti produces fresh and dried pasta, ready-made sauces, pizzas, focaccia bread and deep frozen-snacks, with genuine and Italian ingredients, eggs and colourings free, in order to offer you quality and well-being. Make pasta the protagonist of every recipe!


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Italian of good pasta

Taste the tradition of Casa Buratti

Made with flour, water, salt, tomato and passion, our products are manufactured with high quality ingredients, according to recipes of Mediterranean tradition. Fresh and dried pasta, ready-made sauces, pizza and frozen snacks will serve the genuineness of the delicious Italian Cuisine.

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Fresh Pasta LIGHTNESS TO TASTE

Everything starts from the gilt durum wheat kneaded with water and without eggs, using only natural methods that exalt  the vivacious yellow colour. Afterwards, Casa Buratti wire-draws it and cuts it in the classical formats belonging to the Italian tradition, so that gourmets travel in the name of the revival of authentic tastes. Thanks to the simple production methods, our fresh pasta cooks in a little while and does not break, remaining compact. Impossible to resist!

Wire Drawn
WIRE DRAWN
Paccheri
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

These so big maccheroni, extremely versatile, have a name of Greek derivation and the meaning is "whole hand" which is commonly speaking recognized also as the friendly slap on someone’s shoulder, given with the hole palm of your hand. This is a gesture that reminds the sound of a piece of this pasta splashing in the tomato sauce.


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Calamarata
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

The name of this particular type of pasta derives from the similarity with cut squids. According to the Italian gastronomic tradition, infact, it is the main ingredient of many seafood recipes.


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Rigatoni
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Rigatoni owe this particular shape to the infinite creativity of the chefs. The stripes are the best expedient found to exalt the tastes.


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Fusilli napoletani
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

The tapering shape of this type of pasta is so lovable for our gastronomic tradition, made with an artisan work. Once, the cooks used to curl fusilli with a knitting needle and with a sharp movement of their forearms. Their work needed a lot of accuracy and only the most expert housewives could be appointed with the title of "fusillare".


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Scialatielli
Wire-Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Gilt and firm at the bite, scialatielli are a joy for the palate if served with molluscs and seafood. The similarity to the hair of a beautiful girl has inspired the name scialatielli. This type of pasta derives from a Neapolitan expression "sciglià" which means jumbled  as a head of hair that promises great tastes. 


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Penne rigate
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

The success of a menu is written on pasta. Penne owe the name to the characteristic shape of the stylus that dips in delicious sauces. The stripes absorb perfectly all the ingredients so to better exalt all the tastes involved.


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Tubettoni rigati
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

The shape of this type of pasta, tubular and with stripes, has always offered to chefs new and greedy ideas about delicious vegetable recipes that perfectly fit with tubettoni rigati. If you are tired of the vegetable soup, try to cook tubettoni rigati with beans and sage! You will serve a classical meal of the Italian cuisine rich of taste and fantasy.


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Spaghetti
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Spaghetti are the oldest type of pasta. Similar to a string, as the name reveals, spaghetti have been called so, for the first time, from the Neapolitan poet and comedy writer Antonio Viviani who describes the manufacturing stages in "Li maccheroni di Napoli". Always linked to the Italian tradition, spaghetti are the ambassadors of our gastronomic tradition around the world.


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Tagliatelle
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

When you think about fresh pasta, you think about tagliatelle. The name derives from cutting sheets of pastry superimposed and rolled up. Rough and porous, tagliatelle perfectly fit with ragú and other meat sauces as the emiliano-romagnola tradition transmits.


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Pappardelle
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Pappardelle were born in Toscana and their consistency preserves intact the vivacious soul of the home tradition. Similar are Emiliane, ticker and with an excellent capacity to create a perfect mix with meat sauces or mushrooms sauces.


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Spaghetti Chitarra
Wire Drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

When the taste wants to be heard, it decides to make the plates sing in a fabulous meal of spaghetti alla chitarra. The squared shape of this type of pasta makes it special, directly from Abruzzo. Once, the cooks from Abruzzo used a particular tool called guitar. Then, in order to complete the manufacturing process, they used to touch pasta with their fingers, creating so the famous "guitar arpeggios".


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Not Drawn
NOT DRAWN
Orecchiette
Not drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Contrarily to what could be thought, orecchiette are not a speciality of Puglia. According to many experts, orecchiette were born in Provence where these were produced hollowing pieces of pastry with fingers. The simple drying and preservation processes have rendered orecchiette perfect in famine periods, so to facilitate exports of orecchiette to Puglia and Basilicata until this type of pasta became a speciality.


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Trofie
Not drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

From Carruggi to our kitchen, trofie are a speciality from Genova. The characteristic curly shape and the small size make trofie a treasure of carbohydrates and taste. The housewives from Genova used to make trofie "strufuggiando" gently their fingers on the pastry board and then used to serve trofie with pesto.


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Fusilli avellinesi
Not drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Fusilli avellinesi are fruits of the tradition from Irpinia, land of intense tastes and legends. "Fusillare" with the support of a simple stylus, created this format with a so particular shape, usually served with game sauces.


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Cortecce cilentane
Not drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Cortecce have a particular shape, very similar to trees bark. Their taste is exalted by mushrooms or vegetables sauces.


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Fusilli cilentani
Not drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Fusilli cilentani have a story that gets lost in myths and legends. It is said that in order to realize perfect "threads" there was the need to wind with a sharp hand movement around an iron spindle, even better if it was a gift. The ability of performing this process contributes to the final excellent result. Fusilli cilentani express to the utmost their consistency if served with a spicy sausages ragú with grated ricotta cheese on top.


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Cavatelli
Not drawn
Formats: 1000 g, 500 g, 250 g


Curiosity:

Cavatelli were born from the pastry board of the cooks from Molise who, mixing water with durum wheat, used to cut pasta then giving it an hollow and an elongated shape. This is a speciality that has had the full right to enter all the Italian recipes books.


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Gnocchi
Gnocchi
GNOCCHI
Gnocchi
Fresh pasta
Formats: 1000 g, 500 g, 250 g


Curiosity:

The peculiarity of our gnocchi is that they are made without potatoes and with the same ingredients of the popular recipe which dates back to a period before the 1600, year of the arrival of potatoes in Europe, from America. Only water, bread wheat, salt and the correct pressure on the tool used creating also stripes that give them the characteristic shape wanted by the the artisan accuracy of the pasta makers.


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Filled pasta
FILLED PASTA
Ravioli with buffalo ricotta cheese
Filled pasta
Formats: 500 g


Curiosity:

Ravioli are the first type of filled pasta known since old times. The semplicity and the versatility of the shape has brought ravioli to all the regional cuisine, becaming agnolotti, cappellacci and so on. The ricotta cheese filling is made every day with D.O.P. buffalo fresh cheese and it is a speciality that enriches the meal with simple sauces.


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Dried pasta ALWAYS FIRM AT THE BITE

In Casa Buratti, also the durum wheat has a tender heart! Dried pasta is the result of a natural production process, in the final phase, in which pasta is winnowed with hot air in order to eliminate water in excess and preserve its humidity. In this way, all the formats maintain the right cooking point and are soon ready to transform each meal in an explosion of taste and genuineness.

Tubettoni rigati
Dried pasta
Formats: 500 g


Curiosity:

In 5 minutes you can park your car, bring at home the shopping bags, make a fast fresh sauce, cook tubettoni rigati from Casa Buratti and enjoy a rural and delicious meal.


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Tagliatelle
Dried pasta
Formats: 500 g


Curiosity:

Tagliatelle are thick and compact, so to seem a curtain which hides a world of incredible tastes. If you do not have a lot of time, just serve tagliatelle simply with grated mature  cheese and pepper.


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Spaghetti
Dried pasta
Formats: 500 g


Curiosity:

The Italian gastronomic world turns around forks which roll up balls of steaming hot spaghetti. It will make your guests smack their lips by serving them spaghetti with carrettiera sauce!


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Rigatoni
Dried pasta
Formats: 500 g


Curiosity:

According to the tradition, rigatoni were the poor brothers of maccheroni because the former were served with entrails sauces and the latter with a sauce of liver.


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Penne rigate
Dried pasta
Formats: 500 g


Curiosity:

If you have only 15 minutes to prepare a unique meal, then cook penne rigate in salty hot water and then serve it with our squids and dormouse ready-made sauce. The success is ensured!


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Paccheri
Dried pasta
Formats: 500 g


Curiosity:

Let’s give a sparkle to your daily menu with delicious paccheri dressed with a soft pesto of rocket shrimps and tomato. Just a small effort is required to fill with pleasure your fellow guest!
Whirl the rocket with oil, Parmesan cheese and pine nut, then flash-fry the peeled shrimps with tomato, cook the pasta and mix with your fresh sauce. You will see the great result! 


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Mafaldine
Dried pasta
Formats: 500 g


Curiosity:

Mafaldine, once known as "manfredi" are part of a tradition from Campania, owing their name to Princess  Mafalda of Savoy to whom mafaldine were dedicated. Thanks to their compact shape, mafaldine are often served with meat sauces. Neapolitan tradition associates often mafaldine  with Carnival, served in this occasion with a fresh tomato sauce mixed with ricotta cheese and small meat balls.


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Eliconi
Dried pasta
Formats: 500 g


Curiosity:

With a drill shape but with narrower strips, Eliconi are a versatile ingredient, perfect to be served with sauces and fresh vegetables. Try to cook Eliconi gratin with small pieces of fresh tomato, provola cheese and basil.


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Conchiglioni
Dried pasta
Formats: 500 g


Curiosity:

Conchiglioni are the favourite ingredients of chefs who wants to dare by filling it with rich and delicious creams, vegetables, and more. Try this pasta, filled with artichoke and ham. You will get crazy for the intense taste!


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Caserecce
Dried pasta
Formats: 500 g


Curiosity:

Casarecce are known also with the name of "twins" for their characteristic shape, it seems, infact, that two pasta stripes Intertwine.


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Calamarata
Dried pasta
Formats: 500 g


Curiosity:

Do you want a new and innovative recipe to taste Calamarata? Make a sauce with aubergines and sauté it in the tomato sauce and to perfectly end it, dredge it with salty ricotta cheese.


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Bucatini
Dried pasta
Formats: 500 g


Curiosity:

Bucatini, together with linguine and spaghetti have a shape that best suit to any kind of recipe. The traditional cuisine from Latium, has combined bucatini with the Amatriciana sauce, so to deserve the title of absolute monarchs of greediness.


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Ready–made sauces MEDITERRANEAN SPECIALITIES

At Casa Buratti, chef’s creativity is expressed in all the sauces. The ready-made sauces are made with mature tomatoes and fresh condiments typical of Mediterranean traditional recipes that will enrich the most inventive gastronomic creations.

Amatriciana ready-made sauce
Ready-made sauces
Formats: 180 g


Curiosity:

Born in the heart of the Latium countryside, the Amatriciana sauce is a speciality which has sincere and genuine origins as are the cooks who created it. According to some, the actual version of the recipe derives from "gricia", a sauce made with lard, that has then been mixed with the tomato sauce only at the beginning of the nineteenth century.


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Tomato and basil
Ready-made sauces
Formats: 180 g


Curiosity:

The tomato and basil sauce is the pasta’s first love in any menu. Its extreme semplicity and its fresh taste makes any meal a tasty work of art.


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Arrabbiata
Ready-made sauces
Formats: 180 g


Curiosity:

If cooking is an art that help expressing creativity and emotions, the name of this sauce does not leave room for misinterpretations. The strong taste of the red pepper counts more than a thousand words! The passionateness of Italian cooks, has rendered it an essential ingredient in the first course and in meat meals, for instance "arrabbiata rabit"!


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Ortolana
Ready-made sauces
Formats: 180 g


Curiosity:

Marrows, aurbergines, peppers have given to this sauce the name it takes. The versatility of the Ortolana sauce allows the gourmet’s fantasy to unchain. It will be enough to taste it on a good  pizza with cheese to fall in love with it.


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Ragú
Ready-made sauces
Formats: 180 g


Curiosity:

Each Italian region has Its own ragú sauce, the best known and loved is the bolognese ragú, made with tomato, minced meat and sautéd mixture of finely chopped carrots, celery and onion. This sauce that  makes a perfect wedding with tagliatelle, lasagne and polenta is the most imitated on the planet! Furthermore, in order to protect the authenticity and guarantee the respect of tradition, in 1982 the Accademy of Italian Cuisine has deposited the recipe at the Chamber of Commerce of Bologna.


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Puttanesca
Ready-made sauces
Formats: 180 g


Curiosity:

The origin of the name of this delicious sauce is completely Neapolitan.
Also known as "aulive e chiapparielli", it was created by the owner of a borthel in Quartieri Spagnoli who used to offer to his clients an incredible pasta made with this sauce.


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Squids and dormouse
Ready-made sauces
Formats: 180 g


Curiosity:

The desire of sea does not desappear with the summer. The sauce with squids and dormouse is an evidence of it. Son of the southern gastronomic tradition, fits perfectly with fresh pasta.


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Pizzas & focaccia Bread FRAGRANT GREEDINESS

Fantasy rises naturally if in the kitchen there are fresh pizza and focaccia bread from Casa Buratti! Flour and water, kneaded by using natural methods, give life to the dough, that with the wise maestry of the chefs, turns into greedy focaccia breads and into pizza ready to bake.

Pizza Capricciosa
Pizzas & focaccia Bread
Formats: 350 g


Curiosity:

Artichoke, ham, salami, black olives and mozzarella cheese enrich this pizza that gets the name from the variety of the ingredient used. It is one of the typical pizza of the Italian tradition, perfect to whet your exigent appetite.


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Focaccia
Pizzas & focaccia Bread
Formats: 400 g (200 g x 2)


Curiosity:

Focaccia is the oldest meal of the Italian Cuisine. Its origin gets lost along the Mediterranean cost. The Romans used to prepare it, cooking a thin layer of dough on the hearthstone furnace from which it takes the name.
It was used to contain foods, only  several centuries later chefs started to dress them. Virgilio mentions them in the 7th book of Eneide, as a presage of good fortune. The peregrinations of Enea, ancestor of Rome’s founders, would have an end only when he would have eaten also focaccia bread that contained his foods. 


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Pizza Margherita
Pizzas & focaccia Bread
Formats: 260 g


Curiosity:

Margherita was born in Naples in 1889, from the fantasy of the chef Vincenzo Esposito and from the Queen of Italy who inspired him. The colours of this pizza represented a tricolour homage with the red tomato, the green basil and the white mozzarella cheese.
Margherita is a synonymous  with Italy in the world.
In 1973, Esteban Rodrigo Pecho, the pizza maker from Argentina realized Margherita with a diameter of 11 metres in Buenos Aires. Thanks to his bravery, he deserved to be a member of the Guinnes records.


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Pizza with cooked ham
Pizzas & focaccia Bread
Formats: 350 g


Curiosity:

This pizza is the "rural" sister of Margherita. In general, it is made with entire slices of cooked ham even if in certain regions it is dressed with thicker pieces of cooked ham.


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Pizza with tomato sauce
Pizzas and Focaccias
Formats: 500 g (250 x 2), 900 g (300 g x3)


Curiosity:

It is said that the first Neapolitan pizza was dressed with oil, tomato sauce and then seasoned with oregano. This speciality was called pizza marinata because it was eaten by fishermen returning from the exhausting nights offshore. Nowadays, this pizza is only the red pastry on which any chef can express his creativity.


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Deep-frozen snacks GILT AND APPETIZING SNACKS

Casa Buratti tickles the palate with his frozen snacks made according to the most popular recipes belonging to the Neapolitan gastronomic tradition. Knead, freeze and pack gilt and appetizing fritters with a soft batter in practical sizes, ready in a few minutes, in order to make any aperitif very special.

Smoked ham fritters
Deep-frozen snacks
Formats: 500 g


Curiosity:

Smoked ham fritters are good substitutes of the more famous seaweed fritters. Crispy and tasty enrich starters and aperitifs.


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Seaweed fritters
Deep-frozen snacks
Formats: 500 g


Curiosity:

Seaweed fritter is a typical recipe of the Neapolitan gastronomic tradition creating an atemporal bound between sea and earth. These fritters were a poor meal, consumed mostly in the street.


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Tradition tips in our favour

To eat healthy foods is important. To savour the unique taste of the aforetime good things, is even more important. We, from Casa Buratti, believe in the genuine simplicity of the Mediterranean tradition, we realize products manufactured with natural and innovative methods, using high quality raw materials without additives or preservatives. Each product is part of an Italian itinerary of taste in which genuineness feels at home.

Homemade

Casa Buratti selects and transforms with care and passion each ingredient in order to offer to all of his consumers only the best of the Mediterranean tradition. Our Pasta is produced with natural methods of production, the raw materials used are uniquely durum wheat of high quality and water. Our method of production exalts the golden colour of the wheat, with a sheet of pastry exclusively wire-drawn with bronze, this gives to our pasta his artisan consistency, so able to maintain the taste of the seasonings.
Our ready-made pasta sauces, dedicated to anyone who loves a fast and easy cuisine, are made according to our traditional recipes with high quality tomatoes and dressed with meat, fish and fresh vegetables.
Our Pizzas are produced with a mixture of high quality flour and natural yeast, with a rising process of at least 24 hours, it is hand levelled and then cooked on a hearthstone furnace; all, in order to exalt the taste and the lightness of the real pizza from Campania; it is famous all around the world.
The deep-frozen snacks, ready to warm up, are one of the most tempting meal of our cuisine. The Neapolitan fritters, with delicious fillings are a work of art; they complete the wide range of our products. 

Only the best

The high quality of our products depends on a strict selection of the best raw materials, than also on the extreme care of each production phase and on the production processes that link perfectly modern technologies and innovations with the respect of traditions.
The commitment of Casa Buratti is all about guaranteeing high quality to his consumers ensured by the quality certificates IFS Food and BRC Global Standard.

Quality

A World of pasta

Casa Buratti distributes his products at national level and in some countries in the World. Every day our products travel in order to bring to consumers a message of passion and of Italian tradition. Below are reported some of our partners and clients well known, where it is possible to buy our products:

Italy ROSSO POMODORO
CARREFOUR SOGEGROSS
CONAD TIGROS
COOP UNES SUPERMERCATI
IL GIGANTE Gulliver Supermercati
IPERAL Iper 
METRO  

Abroad

BJ’S (USA)
MAKRO Cash & Carry (Spain)
MAKRO Cash & Carry (Poland)

PPH THEMAR (Poland)
NOWACO (Czech Republic)

Contact Casa Buratti

If you want to know better our company or give your personal advice about our products, or for any other request, write us. We will reply with genuineness.

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