Pastaio Via Corta

06/08/2026

FROM CASTELLO DI ARGIANO TO GLOUCESTER, MA.

Consider this your invitation to our TEN year anniversary party Friday, June 19th from 3-7pm.

Join us and of the one and only bringing her amazing wines all done with respect to Mother Nature. Brunello di Montalcino with SOUL - the real thing (just like Pastaio…)

I couldn’t think of a better way to celebrate and thank YOU for 10 years of support than by bringing Elisa to Gloucester and sharing these incredible wines with you.

The community that has surrounded and consistently showed up for me over the years has been such a beautiful thing. It’s allowed me to explore and meet so many different people of the years building so many friendship with common goals in mind. I’ve been finding and learning more about so many ingredients and traditions pertaining to food, history and culture, it’s been extremely fulfilling and enriching with all of the knowledge over the years to be able to share with all of you!

06/08/2026

FRIDAY, JUNE 19TH IS OUR 10 YEAR ANNIVERSARY CELEBRATION!

ELISA SESTI OF SESTI WINERY IN CASTELLO DI ARGIANO WILL BE HERE TASTING HER WINES FOR THE PARTY!

Over the last ten years, I've built relationships with winemakers, farmers, and artisans in Italy and on the North Shore. The goal has always been to bridge the connection between you and agricultural products to ensure 100% transparency in what you are eating and drinking.

Along the way, so many memories have been made with amazing people. I've surrounded myself in the shop with products only from people whom I care for deeply - and many have become really dear friends.

I've had the pleasure of spending time with Elisa Sesti at her home and winery in Castello di Argiano in Tuscany. It's one of the most beautiful and picturesque places in the Val d'Orcia. The property is surrounded by history, hills and is even astrologically aligned to make the most delicious, beautiful wines all within Mother Nature.

Elisa is stepping away from her utopia for the weekend to celebrate this monumental moment: ten years of Pastaio Via Corta.

10 YEAR ANNIVERSARY CELEBRATION!
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Friday, June 19th
3-7pm
snacks + wine tasting with Elisa
free event!

NEW IN THE SHOP!

WHAT I'VE BEEN COOKING...

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06/04/2026

FILLED PASTA TODAY. 6.4

Featuring the process of growing garlic and the different stages. Today I used green garlic (spring garlic) slowly cooked in extra virgin olive oil and whipped with mascarpone + ricotta.

The importance of working with farmers and finding uses for different stages. is currently growing this garlic and this time of year you can start to thread out the garlic to make room before building of the plant will occur. But, since this flavor profile of the garlic and the culinary use allow you to use the entire plant they are now planting a little extra to harvest early so we can use that fresh garlic flavor in our filled pasta !

05/31/2026

SUNDAY 11 to 5.

05/30/2026

FILLED PASTA 5.30

WILD NETTLES inside + out from , ricotta, mascarpone + butter from , green garlic from .

Bringing you ingredients from here and Italy bringing together the best of the best. Serve simply in butter with lots of parmigiano reggiano .

Red sauce if you must.

05/29/2026

THE TECHNIQUE.

Is always driven by the ingredient. One of the most commonly grown wheat varieties in America is something many households have never heard of. Isn’t that strange? We are just marketed by milling process or protein level or by slapping an “all purpose or bread flour” label on there.

If I were to ask someone to name just three varieties of grains, I don’t think they could - and frankly why would you need to?

Well, I think you need to because wheat is the basis of civilization. It’s the first crop cultivated to feed a human. It can be stored and travel around the world. It’s in almost everything you consume.

Oh and that most common variety is called hard red winter wheat. My farmers grow it and we support them because they are some of less than .5% of farmers in America who grow it organically.

05/28/2026

FILLED PASTA 5.28

Fresh ricotta made in Pennsylvania by using culturing techniques to make their cheese from milk from their own herds. Mixed with stracchino nostrano a cows milk cheese from Lombardia made by . Then Sicilian candied lemon whipped in.

Enjoy simply with a lemon butter sauce.

05/23/2026

RAVIOLI DI RICOTTA. 5.23