Baia Pasta is an Oakland-based artisan food company founded by Renato Sardo and 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 a variety of grains.
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.