Behind Bacana is Ana, a passionate pasta maker who works with seasonal fillings and local ingredients. The pasta dough is made with flour from local producers, often milled from heritage grains and ancient wheat varieties such as spelt (dinkel), giving the pasta both depth and character. The pasta is made by hand and frozen immediately after cooking, without any additives or preservatives - to preserve quality and genuine flavors.
In addition to pasta production, Bacana also organizes pasta courses, where participants learn how to make fresh pasta from scratch in a warm and relaxed environment. The courses are aimed at both beginners and curious home cooks, and the focus is on craftsmanship, ingredients and the joy of food - often with a shared meal at the end.
The frozen pasta is also very practical: a feast that is always ready in the freezer and lasts for months. Take it straight from the freezer - and ten minutes later it's time to enjoy.
The pasta is sold through REKO rings and directly from Rusthållarvägen 19 in Näs-Focksta, Uppsala by pre-order.
Groups, such as cycling groups, can pre-order pasta meals to be served in the garden.
