Fatto a Mano, The Pasta Shop

About the Business

Specialties

An Italian Take Out created for people who appreciate traditional homemade pasta and Italian food made from quality ingredients, sophistication free and following traditional recipes from the mediterranean peninsula. At our Pasta Shop you can find just about any type of pasta from Spaghetti to Pappardelle as well as Gnocchi and Ravioli, you can have them with any traditional sauce: Pesto, Zucchini and Prawns, Tomato and Basil, Cacio e Pepe, Bolognese and more. In addition to Pasta we are proud to offer Roman Style Pizza, by the sheet or by the quarter, made with our 72 hours matured dough that makes the pizza a lot lighter and enjoyable. A variety of appetizers, salads and Italian pies are also available.

History

Established in 2019.

Started on 2019, Fatto a Mano, The Pasta shop is an Italian Take Out created for people who appreciate traditional homemade pasta and Italian food made from quality ingredients, sophistication free and following traditional recipes from the mediterranean peninsula. At our Pasta Shop you can find just about any type of pasta from Spaghetti to Pappardelle as well as Gnocchi and Ravioli, you can have them with any traditional sauce: Pesto, Zucchini and Prawns, Tomato and Basil, Cacio e Pepe, Bolognese and more. In addition to Pasta we are proud to offer Roman Style Pizza, by the sheet or by the quarter, made with our 72 hours matured dough that makes the pizza a lot lighter and enjoyable. A variety of appetizers, salads and Italian pies are also available.

Meet the Business Owner

Business owner information

Marco L.

Business Owner

Marco Pacelli is a Hospitality and Food & Beverage Executive with over twenty years of experience with the most acclaimed Hotel companies in the world. He began his career as a pizzamaker at the age of 13 in a local pizzeria in the outskirt of Milan - Italy and left shortly after to attend the Hospitality Management School of Milan and several internships across Europe and the United States.At the age of 27 years old, Marco moved to the USA with Four Seasons Hotels & Resort working originally as a manager of banquets operation at the glamourous Beverly Wilshire, A Four Seasons Hotel and then moving up to executive leadership positions to lead multimillion food & beverage operations at Rosewood Cordevalle in San Martin California, Belmond El Encanto in Santa Barbara, Mandarin Oriental Hotel in Milan - Italy, Fairmont Grand Del Mar in San Diego and Terranea Resort in Rancho Palos Verdes.