Twas quite a fulfilling weekend filled with catching up on a whirlwind of new and fabulous options for artisan made foods. In the coming days, I’ll profile a few food entrepreneurs who work so hard to bring their dreams to fruition who can also help you bring great holiday meals to fruition.
Baia Pasta : Oakland
You’ve come a long way ragazzo.
Was it only last year that the team behind Baia Pasta were making their pasta by hand and selling at underground markets and Samin Nosrat’s Pop Up General Store while figuring out their business? I do think so. And luckily now you can find their pasta at more and more shops.
Now, when he’s not furthering the quest for medical research, Dario Barbone and company are making old style pasta using organic and heritage grains in a small space in Oakland’s Jack London Square. Today their macaroni made with giant shells rocked my world, at once creamy and cheesy, sophisticated yet satisfying.
The couple from Vercelli, Italy is making a name for their superlative pasta. You don’t often see great American pasta, right?
“It’s so hard to get it just right,” Dario confides.
Dario rests at the pasta drying racks. “I’m so tired,” he says…as does every part time entrepreneur.
Get your pasta here.
