When we first started producing pasta, Cosimo and his team were faced with a problem - Canadian egg yolks tended to be much paler than those found in Italy. The yolk is where pasta gets its colour so these pale yolks left us unable to replicate the rich, golden colour of fresh, made-in Italy pasta.
The colour of an egg yolk is strongly influenced by a hen’s diet. If they eat more yellow-orange carotenoids or natural pigments, it affects the colour. A bright orange yolk indicates a healthier diet, full of nutrients. This is what you find in Italy which is evident in many products such as pasta and pastries.
Our team searched high and low, eventually finding a supplier who produced high quality eggs. Their chickens are free-run and have a diet of grains, lipids, proteins and vitamins which is what influences the healthier coloured yolk.
We have chosen quality over convenience and this has offered wonderful results, one of which is the rich golden colour of our fresh pasta, pastries and sweets such as Panettone.
