The Fresina family brought traditional Italian methods of making pasta from Sicily to south Louisiana and worked hard for 3 generations to perfect hand-made pasta and sauces. In July 2013 Fresina’s was acquired by Baton Rouge-based D’Agostino’s Italian Specialties. D’Agostino’s were committed to preserving the Italian heritage and customs for generations to come. The torch was passed again to the famous 96-year-old packager of Camellia Brand beans, L.H. Hayward. L.H. Hayward is a fourth-generation company and understands the value of family and cultural tradition. After all, they’ve been advocating for the longstanding tradition of Red Beans and Rice on Monday since 1923. The acquisition of D’Agostino is part of L.H. Hayward & Company’s ongoing efforts to expand its legendary portfolio while providing consumers with authentic high-quality products. L.H. Hayward continues to make the same pasta and sauces developed in 1926 by the Fresina family.
Our pasta is still made the old-fashioned way, in our Baton Rouge pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative-free, producing the best tasting pasta available on the market today.
Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market. You will experience our time-honored family treasure in every meal.
When cooking D’Agostino’s Pasta, you are merely rehydrating it and warming it releasing all of the natural flavors of the pure semolina.