Tag: baia pasta

Pasta alla Medici


This week’s recipe showcases our delicious new Baia Pasta and our favorite Heritage Maple Cured Hams (now available in smaller sizes!). They combine to make the perfect Pasta alla Medici!


1 pound of Baia pasta

4 tablespoons of butter

1 small onion diced (about 3/4 cup)

1 tablespoon minced garlic

¾  cup frozen or fresh shelled peas

4oz of diced Heritage Maple Cured ham (about 1 cup)

¼ cup White Wine

1 ½ cups heavy cream

¾ teaspoon salt

½ teaspoon fresh cracked pepper

¾ cup grated Parmesan

Begin by cooking the pasta in a large pot per the directions on the box. We have been loving this recipe with our new Baia Sardinians pasta, but it also works great with rigatoni or orecchietti. Drain pasta and set aside.

While the pasta is cooking set a large sauté pan over medium-high heat. Add 2 tablespoons of butter and sauté the onions until translucent, about 3-4 minutes. Add the garlic and ham to the pan. Cook for another 2 minutes, being careful to watch the garlic so it doesn’t burn. Deglaze the pan by adding white wine and stirring well until the wine is nearly evaporated, about 20-40 seconds. This will free any delicious brown bits at the bottom of the pan and add complexity of flavor. Add the cream, peas, salt, and pepper to the pan. Turn down the heat to medium and let the cream reduce by half, 4 to 5 minutes.

Pour over your pasta in a large serving bowl and toss to combined and sprinkle with grated Parmesan.

Baia Pasta and Heritage Meats


Heritage Foods is proud to feature Baia Pasta!

Baia Pasta is made by Renato Sardo in Oakland, CA. Renato and Heritage Foods founder Patrick Martins’ friendship stretches back to the founding of Slow Food USA. Both have expanded their passion for quality food to specialty products and we are so pleased to be pairing his outstanding pastas with our meats. Ground pork, beef, lamb, and goat all make exceptional sauces that partner perfectly with Baia Pasta.

Pasta and meat

Here is Baia Pasta’s Story:

Our pasta

Baia Pasta specializes in brass-extruded pasta using only the finest organic flours from America, mostly from Utah, Montana, Colorado. We also collaborate with California farmers to grow unique durum and spelt wheat varieties. We believe that American wheat is among the best in the world and are very proud to create the first pasta that glorifies all its features.

Our Story

Baia Pasta is an Oakland-based artisan food company founded by Renato Sardo with Dario Barbone. Both Renato and Dario were born and raised in Piemonte, a region in Northwestern Italy.
The seed for Baia Pasta started when Renato learned that most Italian pasta is made from American and Canadian wheat that is shipped to Italy, made into pasta, and then shipped back.
After a few years of study, Renato extracted enough wisdom from the Italian maestri to start extruding his own pastasciutta made from all sorts of grains from local farms.

Our Process

Producing artisanal pasta at Baia Pasta means exceptional flavor, derived from only the finest quality ingredients.
Baia Pasta is:

  • Well-kneaded with cold water to create a compact fragrant dough that maintains all the original integrity of the flour.
  • Extruded gently in small batches through brass dies giving the pasta a rough surface to create a good al dente and to absorb sauce.
  • Dried at low temperatures (never over 105 ¼F) to preserve the original protein and gluten content of the wheat and maintain its great flavor.

Find out more here www.baiapasta.com/about

Click here to order from Heritage Foods

Baia Pasta Email

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