Excellent chef and great communicator, Stefano Faita is the perfect representation of Italy! And there’s also Stefano the businessman, who knows exactly what products people love. The quality of his creations—pizzas, sausages, panettones, delicious sauces, and now pasta—helped him rise to fame in just a short amount of time.

What we love about Stefano Faita’s creations? They’re authentic and follow Italian cuisine traditions—thousand-year-old traditions, no less!

• New products
• Sausages
• Pasta
• Sauces
• Pizzas

New products

À la recherche d’une idée de repas réconfortant et sans tracas? Quoi de mieux que des saucisses Stefano cuisinées au four? C’est simple comme bonjour : préchauffez le four à 190 °C (375 °F), disposez vos saucisses sur une plaque de cuisson préalablement recouverte de papier d’aluminium, enfournez, et hop, le tour est joué! Comptez de 18 à 20 minutes pour obtenir des saucisses cuites à point, qui laisseront leurs délicieux arômes flotter dans la maison pendant que vous préparez vos à-côtés. Pâtes, pommes de terre rissolées, légumes grillés, vous avez l’embarras du choix pour accompagner vos saucisses Stefano. Un régal! C’est facile, rapide et sans éclaboussures.

Coups de cœur products

PASTA MADE THE ITALIAN WAY

Stefano feels deeply connected to his roots. In this spirit, he launched his line of pasta, available exclusively at IGA. “Our pasta is made using bronze moulds,” he gushes. “That’s what gives them a more porous surface, so the sauce sticks better to the pasta!”

He launched six pasta varieties—spaghetti, linguine, fusilli, farfalle, macaroni, and penne rigate—all 100% Italian know-how! In addition to being made in a bronze mould for greater porosity, the drying process is slow, for better texture. Another important component: the flour. “I wanted clean flour,” he exclaims. That’s why he chose an Italian flour from fields with no added glyphosates. “The flour we use comes from a small family business in Lazio, where my mom is from. And the company is led by a woman who sure knows her pasta!” His favourite variety? “Fusilli,” he says, “because the sauce slides into the spiral… Plus, it reminds me of my childhood!”

Simple meal ideas for everyone!

Choose your favourite ingredients for a flavourful express meal! Here are some great ways to enhance your sauces and reinvent your recipes. Plus, all of Stefano’s pasta sauce products are made locally!

Tricks

To cook your pasta perfectly, you need to:

• Pour enough water into a large pot
• Have enough salt, ideally coarse salt, on hand
• Taste the pasta to ensure it stays al dente (firm to the bite)
• Stir while cooking, so the noodles don’t get stuck together
• Mix the pasta into the sauce for 1 minute.

For every pasta, there’s a sauce: Each type of pasta has its “perfect match.” For instance, long and thick pasta is best served with a chunky sauce, like Long and thin pasta (like capellini), on the other hand, are more suited for light sauces, like tomato, pesto, or just a drizzle of olive oil and parmesan. Long and flat pasta (think tagliatelle, fettuccine, or papardelle) like heavier sauces, like a cream, mushroom, or cheese sauce.

Serve like a pro: Preheat your serving platter, add your parmesan at the very end, do not put too much sauce, add the pasta to the sauce, not the other way around, and if the sauce is too thick, add a bit of cooking water.

What not to do: Do not rinse your pasta in water or add oil to the cooking water.

Pizza on the menu