Gelato Messina’s Nick Palumbo, Cibo’s Claudio Ferraro and restaurant king Eugenio Maiale to launch Italian Pasta Fresca in Torrensville
The man behind Gelato Messina is teaming up with two childhood friends – and hospitality veterans – to revamp an Adelaide pasta institution in the western suburbs.
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The man behind Gelato Messina is teaming up with two childhood friends – and hospitality veterans – to revamp an Adelaide pasta institution in the western suburbs.
Messina’s Nick Palumbo, Claudio Ferraro (Cibo, Valentino’s), Eugenio Maiale (Auge, Atavola) have taken over Italian Pasta Fresca, on Henley Beach Road, Torrensville, and will launch new weekly pasta nights from March 1.
A retail store for fresh and frozen pasta since 1975, the venue has been given a makeover and will sell fresh durum wheat pasta by the gram, along with classics such as ravioli, tortellini and other modern specialty shapes.
They’ll also throw open the doors for pasta lovers to dine-in on Friday and Saturday nights, with a seasonal menu from different Italian regions and featuring plenty of good wine.
Palumbo described Italia Pasta Fresca as the “quintessential neighbourhood pasta shop”.
“There’s nothing like handmade, fresh pasta. It should be a part of everyone’s weekly
shop,” said Palumbo, who’s new Gelato Messina shop on The Parade, Kent Town, launched late last month.
“The simplest, humblest ingredients, alongside beautiful handmade pasta, can be
really special.”
One of the original founders of the hugely successful Cibo brand, Ferraro said “pasta is more than spaghetti”.
“It changes from region to region, with variations on singular dishes varying wildly
depending on who’s hands have put them together,” he said.
“We’ll always make the classics, but we’re looking forward to experimenting and expanding the way that South Australians eat pasta.”
The trio, who grew up together in Adelaide, are also set to team up for a new Italian restaurant alongside Gelato Messina’s new Kent Town store later this year.
Originally from Adelaide, Maiale worked at the old Rigoni’s on Leigh St and launched Auge and Citrus, before moving to Sydney where he’s opened some of the city’s favourite Italian restaurants including A Tavola.
“Pasta is all about family … it’s about the family gathering around the table, or having friends over and sharing a meal and making memories,” said Maiale.
“It’s steeped in love and tradition, and we want people to feel that when they come to Italian Pasta Fresca, and take some of that into their own homes.”
The retail shop will be open Monday to Saturday and the weekend pasta nights will kick off on March 1 from 5.30pm.
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