The Maestro Pasta Project was born in Parma: one of the gastronomic capitals of Emilia Romagna, a region in Northern Italy painted by rolling bales on golden fields and characterized by vibrant Romanesque and Renaissance cities with a strong focus on culinary excellence. Making Fresh Pasta here is a craft that has been mastered throughout the centuries.
The essence of a place lies in the people safeguarding it. In the hills outside of Parma, generation after generation, the art of harvesting wheat and making fresh pasta has been known for its uniqueness and for the natural heritage it conveys. Natural and local ingredients, bare hands and a rolling pin is at its foundation.
Although many Nonnas in Italy are still using only their expert hands and a rolling pin, pasta is one of the few foods that embraces the advent of machinery, from the hand crank pasta maker to modern extruders. Think about spaghetti: in the western world, spaghetti and also short pasta shapes are the result of extruders, each with their history and unique ability to bond with regional sauces. Isn't it fascinating?
Pasta, for us and those that have been fine-tuning recipes for generations, is hospitality, memories, nostalgia, pleasant smell and rituals. We want to advance tradition to the next step: make pasta better than our Nonnas' by researching the best ingredients, the best recipes and, above all, the best technologies available. The development will be mastered to create a higher quality, fresh product, made from scratch, right in front of you. Alessandro Morani, founder of Maestro Pasta, along with his business partners and engineers, built a revolutionizing, patented pasta machine that makes high quality pasta; today it churns out pasta in the Financial District of New York City, a few blocks from Wall Street. Why are we doing this? Our ambition is to become recognized as the Masters of Pasta.
Our mission is to produce and quickly serve the highest quality fresh Pasta in the US and the rest of the world. We strive to communicate the culture of healthy eating through fresh pasta, creating shareholder and societal value through every bowl sold. To us pasta is a very serious thing. We funnel all our energies and resources to make the best authentic product from scratch, with the same high level of quality in all our restaurants, using only fresh ingredients. Pasta is also chemistry and intuition. As for chemistry, you need to follow the rules. As for intuition, we do what we believe is right, to look at our past, to our traditions, and we translate them into innovative methods through technology designed to make the best pasta one can taste.
Although we made it to New York, we will not loose contact with Parma, its traditions and its citizens. At Osteria dei Servi, where everything started, we keep serving tradition and history on a plate. We are Parmigiani, and we will keep serving amazing fresh pasta in Italy and around the globe, sharing Parma's history and charm with our patrons.
