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Giovanni Rana – arguably the best pasta in Italy – In October 2016, I had the honor of attending the Giovanni Rana production in Verona (Article 1) and to taste the pasta as part of an extensive menu – including Giovanni Rana, the company's founder, at the table. What a fantastic experience! This time, in July 2017, it was exactly the opposite. Rana Pasta and its team came to Munich, and for good reason. The reason? The six new, yet traditionally Italian, varieties of Rana Tortelloni, complete with a revised recipe. In other words: Rana Pasta in a "new generation." It offers a surprising new texture and an even more intense flavor experience.

Only the finest ingredients end up in Rana Pasta

What's new about Rana Pasta?

The Italians themselves call it "the revolution of fresh pasta," and I, too, found (and still find) Rana Pasta simply fantastic. Unfortunately, I'm not one of those who enjoy (and are good at) making pasta at home. Nevertheless, besides my numerous restaurant visits, I also enjoy a plate of pasta at home now and then. Ideally, it should be high-quality, fresh, and somehow "like homemade." Guided by this, I came across the Italian pasta makers even before my last visit in October 2016. That's how I learned: Rana Pasta has a history spanning over 55 years, a story that continues to unfold. Time for a look at the latest "milestone." In other words: time to eat tortelloni!

What hasn't changed is that every tortelloni embodies the experience and passion of over half a century of pasta history. So what does the aforementioned altered texture mean? In detail, it means that the original ingredients for the fresh tortelloni are now only coarsely chopped. It might sound like, "Aha, so what?", but it makes a real difference. This allows even more flavor from each of the various fillings to reach the tongue when you savor each individual component. The added creaminess of the fillings – which, of course, remains unchanged – combined with the original Rana Pasta recipe, creates a familiar yet new Rana Pasta taste experience when eating the tortelloni. A taste experience 2.0, so to speak. If you don't believe it, head to the supermarket right now; I'll continue...

…something to taste will be available soon….

Tried it all – the new tortelloni from Rana

Remember these names in connection with Rana Tortelloni: "Pesto-Basilico & Pinoli" (pine nuts), "Ricotta & Spinaci," "Funghi Porcini" (porcini mushrooms), "Pomodoro & Mozzarella," "4 Formaggi," and "Bolognese." These are the new varieties. I was able to try them both at the Munich get-together and at home. They were prepared by the Rana Pasta chefs, who had flown in especially from Verona. There was the "Pesto-Basilico & Pinoli," the "Ricotta & Spinaci" with sage butter, and the "Funghi Porcini" with thyme, pumpkin, mushrooms, and pumpkin cream. Delicious! I generally prefer anything that other people—preferably chefs—have prepared for me ;-), but this was really good. For me, advantage number one: It's so quick to make, combined with advantage number two: It tastes like Grandma's! Fantastic! My favorites were – and still are after my subsequent "home cooking test" – the "Funghi Porcini" and "Ricotta & Spinaci" varieties. The taste of mild ricotta and freshly harvested spinach is fantastic. Thanks to the coarsely chopped spinach leaves and the generously cut cheese, you can taste every single component. Try cutting a tortelloni in half, and you'll see what I'm so enthusiastic about.

Tortelloni „Funghi Porcini“

For those who prefer a classic approach, try the "Pesto-Basilico & Pinoli" tortelloni. Filled with fresh basil, Italian cheese, and pine nuts. I love pine nuts, and they add a wonderful crunch to these new tortelloni, along with a pleasant savoriness from the cheese. Pasta with a pesto topping, but in reverse, so to speak. 😉 Giovanni Rana himself describes the "Funghi Porcini" tortelloni—pasta with a new, larger mushroom piece size—as a "true homage to the king of mushrooms." Add to that creamy mozzarella and a touch of mascarpone. All fine ingredients, delicious on their own. Combined with this new texture in the tortelloni, it's a truly elegant Rana pasta. So, size does matter after all! 😉

For a more classic option, try the "Pomodoro & Mozzarella" tortelloni, which pay homage to the ever-popular Italian "Insalata Caprese" (for Germans: tomato and mozzarella ;-)). Here too, fine and creamy mozzarella and sun-ripened tomatoes (naturally from Italy) harmonize perfectly with the high-quality tortelloni dough. And just like Insalata Caprese, the "Pomodoro & Mozzarella" tortelloni are finished with aromatic olive oil and fresh basil.

We already mentioned it earlier – the pesto tortelloni are a flavorful mix. The "4 Formaggi" tortelloni continue this tradition of flavor and skill. Four cheeses, four seasonings in perfect harmony, melting perfectly in your mouth. And here again, the signature ingredient: a very thin pasta – which makes the filling's flavor even more intense. Last but not least, the true classic and the founder's own favorite creation: the "Bolognese" tortelloni with succulent beef, aromatic tomatoes, and delicate herbs. I still need to try them.

Making pasta – no matter the type – is incredibly easy: simply boil salted water and let the pasta cook according to the package instructions. Be careful not to overcook it, as the tortelloni, some of which are barely a millimeter thick, can easily tear. Then carefully drain and season to taste. I always enjoy my Rana pasta plain; it's perfect that way. Although, for example, the pumpkin cream sauce at the event was really delicious. The possibilities are endless.

Giovanni Rana and Gian Luca Rana

Why all this?

Now, a quick look behind the scenes. So, how did this transformation come about? It wasn't just a quick decision to "put the ingredients in the pasta differently." No, no! The creation of the new generation of Rana pasta is based on decades of expertise. Everything is carefully considered and, consequently, prepared with great care and attention. No joke! Each variety contains not only – of course, that's essential – technology, know-how, and fresh ingredients, but also a kind of passion that can only develop and mature over many years. You can imagine how long it must have taken to find the more than 200 ingredients used in Rana pasta today – always prioritizing high quality above all else. Some of these ingredients (for example, the ricotta cheese) are even produced exclusively for Rana. Cool, right? One thing all suppliers share, whether for ham, cheese, mushrooms, or herbs: Giovanni Rana's high quality standards, and therefore those of Rana pasta, are met 100%. Before each ingredient is used, it undergoes tasting in the respective departments, and then the whole ingredient is processed further for the fresh pasta. And so the cycle is complete. Thanks to the new generation of tortelloni and the exceptional recipe they've developed, each of these high-quality pastas receives an even higher rating and recognition in terms of taste, considered individually and on its own. Clever!

The packaging of the tortelloni

…and now try it!

There's nothing more to say. Try the tortelloni. Test them first, then judge. Overview of the Rana product range You can get it on the website. Have fun trying it out. I highly recommend you try Rana. I'm going to make the Bolognese tortelloni now.

If you'd like to read more about Giovanni Rana's story and his intentions, we recommend reading the linked article above. The CEO of Pastificio Rana SpA is now Gian Luca Rana, the founder's son, who joined the company in 1986. His early involvement has ensured that the entrepreneurial values Giovanni Rana cultivated over the years are preserved and enhanced. Gian Luca Rana describes the process of continuous renewal and improvement within Rana itself as a "transformation into a multinational company in pocket form." Quality remains the top priority. This approach has enabled Rana, as a family-run business, to rise from the Italian market leader to a leader in the international market.

[Advertisement – This post was created in cooperation with Giovanni Rana. Thank you for the great event and the pasta!]

Tested: Giovanni Rana – the new tortelloni varieties (6 pieces)
Varieties: „Pesto Basilico & Pinoli“, „Ricotta & Spinaci“, „Funghi Porcini“, „Pomodoro & Mozzarella“, „4 Formaggi“ and „Bolognese“
Website

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