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Fried ravioli with artichoke and burrata
Giovanni Rana – arguably the best pasta in Italy How best to begin this article? Before me lie several sheets of paper, filled with information about Giovanni Rana, the Italian pasta company. Facts I jotted down when, along with some fellow journalists, I had the great honor of being the first German tour group to visit the Giovanni Rana production facility. Giovanni Rana is pasta par excellence. I know this for certain now, having spent two days in Verona and been given an exclusive look "behind the scenes" of what is probably Italy's most famous "pasta dynasty." We were treated to a meal, tasted the pasta, and even got our hands dirty.
The tour group
About Giovanni Rana
But precisely because Giovanni Rana – both as a person and as a pasta brand – is so special, I want to take you on a little trip back in time. At Rana, the feeling and love for the product, the pasta, plays a major role. Mr. Giovanni Rana began producing tortellini by hand in a small kitchen in San Giovanni Lupatoto, near Verona, in the early 1960s. Even then, his aim was to produce high-quality pasta that was quick to prepare and tasted delicious. He dedicated himself to this craft, initially with a small team. Then, in 1968, after steadily growing demand and several successful years of pasta production, the first machine for Rana tortellini production was acquired. Production increased from 10 kilos of pasta per day to 10 kilos per hour. In the early 1970s, following its continuously growing reputation and popularity, the Rana pasta factory moved, bag and baggage, and pasta, to its current location. There, Giovanni Rana succeeded in fully automating the production process by acquiring new machinery, producing tortellini that matched all the qualities of the original, handcrafted versions. In the 1980s, Rana finally rose to become the Italian market leader for pasta. Since 2000, the pasta manufacturer has expanded into France and Spain, establishing itself as the number one pasta brand there as well, and has since established itself in more and more European markets. For the past four years, Rana has also been expanding into the Americas with its plant near Chicago. With a total of 2,500 employees and six production sites, Rana is now active, well-known, and popular in 38 countries. What began over 54 years ago in a small room in Italy as a labor of love is now known worldwide: Rana pasta, still made with heart, passion, and love. During the guided tour, we were reminded that behind the gates of Rana, it's not just about making pasta, but about bringing culture and history to life in a high-quality product.
Tortellacci, served in a spinach basket
What matters most in Rana pasta: dough and filling
But now back to the Giovanni Rana tour. As I mentioned, I was able to visit the production facilities, and along with my colleagues, I was looked after by Gian Luca Rana – the managing director and Giovanni Rana's son – and had a fantastic day. His charming wife showed us how to quickly make good pasta ourselves and what's important in the process. One of the most important steps is the dough, which, along with the filling, is the most crucial component. But what makes Rana pasta so special?
My homemade ravioli
Besides the various fillings – Rana offers a whopping 300 in Verona – the thickness of the pasta is absolutely crucial. It directly impacts the entire product. There's a reason for the old saying: "Show me how you make tortellini, and I'll tell you if you're a good woman." True "who can make the thinnest tortellini dough" battles would break out among the women. 😉 Giovanni Rana's tortellini pasta is a mere 0.4–0.5 mm thick. This ensures that the consistent flavor of each filling remains the focus of the meal, the pasta holds its shape during cooking, and yet you still get the perfect pasta taste. We also explored the fillings at the beginning of our tour. In a small room where fresh samples are delivered daily, we were presented with a variety of fresh ingredients. We learned, for example, that Rana places extreme importance on the highest quality for every single ingredient. Long import and export routes, as well as higher purchase prices, don't deter the pasta company. Every single Rana filling also contains a touch of Parmesan cheese to ensure an even more intense flavor. From the very first step – the selection of ingredients – Rana invests considerable effort to achieve the best possible filling and produce the ideal dough. For example, only the finest Parmesan is used, basil is imported from Liguria, and ricotta from Wisconsin. For the dough, trained employees, not machines, ensure the perfect blend of semolina and flour, and Rana even personally controls what the hens are fed. The ingredients for the product range arrive fresh at Rana's production facilities every day, where they are processed into tortellini and other pasta shapes.
They're cooking up a storm for us!
The tasting in Verona
During a lavish meal in Verona, we were finally convinced of the quality of Rana pasta. Delicious, I tell you! And incredibly diverse. There were seven different small courses, each with a different Rana pasta. The first course consisted of a duet of ravioli. One with artichoke and one with burrata – both deep-fried, as a kind of snack – that's possible too. Before we sat down at the beautifully set table for further tasting, we were treated to a loaf of pasta that had been cut especially for us in the courtyard. Parmigiano Reggiano with a magnificent „Aceto Balsamico Traditional Di Modena Dop„"-Basil, together with a Glass Ca' del Bosco | Cuvée Prestige Tasting. Seated at the dining table, we started with tortellacci, served in a spinach basket and filled with ricotta and baby spinach. Absolutely delicious and, as expected, perfectly flavorful. Next came girasoli with beef and mushrooms, along with a pumpkin purée and gravy – this combination was also a new taste experience for me. This was followed by one of my two favorites: grasoli with mushrooms and white truffle, crispy cocoa crumbs, and rosemary. I could have eaten the whole thing, I tell you! So if you try Rana, start with this. Before we got to my clear top favorite, there was ravioli with cheese and bacon, a carbonara cream, and pecorino Romano. Also good, but the final course really made my heart sing: a duet of gorgonzola and walnut tortellini with a pear sautéed in wine. One of those dishes that makes you wish your stomach were bigger. The portions were just right for the tasting, but I would have loved to eat the whole pack of the last variety myself. 😉
Gian Luca Rana at the part of the cheese
A truly fantastic menu and the best proof of just how incredibly versatile, varied, and delicious the Rana range is. Click through the gallery below to see pictures of each course, the entire day, and also photos of the buffet that was opened for us afterward, featuring cheese, ham, cakes, and more. There was so much food, I couldn't move afterward. Even while I was still in Verona, I knew that when I got back to Munich, I would be on the lookout for that pasta in the shops.
Test and buy Rana on site
The press trip to Verona to visit Giovanni Rana was a fantastic experience. I discovered a new brand – one whose packaging truly embodies Italian cuisine. Unfortunately, all too often, especially on the German market, there are products that aren't genuinely Italian but try to give customers the impression that they are. With Rana, you can be sure of the highest quality Italian pasta across their entire range. Of course, this comes at a price, and Rana isn't the cheapest pasta, but in my opinion, it's one of the best when it comes to quick preparation and perfect taste. Incidentally, Rana has operated over 22 restaurants in Italy since 2000., London, Luxembourg and new York. There, too, you can experience the combination of service, quality, traditional Italian cuisine, and the house specialties.
The extensive product range
I hope I've whetted your appetite to try Rana. No joke, the day after landing, I went straight to an EDEKA supermarket (Riem Arcaden) and stocked up on several varieties of Rana tortellini. You can also find the pasta at REWE. Just take a look in the refrigerated section next time you're shopping at a well-stocked supermarket. (You won't find Rana products on the pasta shelf, as they're always fresh.) Overview of the Rana product range You can find it on the website. By the way, the Tortellini Bolognese was awarded Product of the Year 2016. Have fun trying it out! I highly recommend you try Rana. I think I'll go straight to my kitchen and make myself a portion of tortellini.
Tested: Giovanni Rana – pasta range
Website
Pictures:
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Romy
Hello Bianca,
Thanks to your report and the trip to Italy, I became aware of RANA pasta products.
I can only confirm that this pasta is simply delicious. It's definitely worth every extra cent it costs.
I bought them in Munich at both Real and HIT.
Thanks again for the great report!