Where it All Began - A Chef's Story

I still remember...

...standing at the kitchen table as a boy in Palermo, flour dusting the air while my mother rolled out fresh pasta by hand. No measuring cups, no timers, just instinct, tradition, and love.

That’s how I first learned what food could be: not just a meal, but a memory. She’d say, “Giuseppe, pasta is about feeling - not following.” And that stuck with me.

When I opened Pastaio, I wanted to bring that feeling to every guest who walks through our doors. That’s why we make our pasta fresh every day. We use Italian flour, water from the mountains, and bronze dies for texture, because every detail matters.

What we do here isn’t just cooking. It’s honoring the people and places that made me who I am. I hope, in every dish, you taste not just the recipe but the roots.

- Chef Giuseppe