With a background in biology and a career in healthcare, I developed a deep interest in how quality ingredients and healthy food affects our well-being. Luckily, inspiration was local.

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After moving to Vermont 4 years ago, I fell in love with local food culture including the farmers markets, CSA’s (community supported agriculture), and the joy of cooking and eating fresh, seasonal ingredients. The question became, “How do I dive deeper?”

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So I left my job, bought some backyard chickens, and began experimenting with ingredients to curate an authentic and delicious pasta. I was inspired by Italian cuisine hubs like The North End in Boston, MA and Federal Hill in Providence, Rhode Island, close to where I grew up. Ravioli became the perfect creative outlet, allowing me to play with flavor combinations to craft a gourmet product using fresh ingredients. 

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Now I spend my days covered in flour, hand-making pasta doughs and fillings that I get to share with my community. And I love every moment. 

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