OUR STORY

Before Il Raviolo, there was La Chiccheria.

Il Raviolo began in London, but its story started many years earlier in a small fresh pasta shop in Puglia.

 

Some of my earliest memories are inside my parents' fresh pasta laboratory in Puglia.

I remember the white lights, the repetitive sound of the machines and the bell that rang whenever a customer entered. Usually, my dad would go out to serve them. 

I wanted to help with everything. My mum would let me break the eggs and stir ingredients, while anything involving the machines was strictly off limits.

Sometimes I'd simply sit on a chair and watch them work.  "If you help and keep moving, you won't be cold anymore.” — Mum

 

La Chiccheria — my family's fresh pasta shop in Puglia.

 

My dad opened La Chiccheria the year I was born.

After losing his previous job, my parents invested what they had into learning an entirely new craft. They trained, experimented, learned the machines and eventually mastered their fresh pasta.

They named it La Chiccheria, inspired by il chicco di grano — the grain of wheat.

 

Sundays at La Chiccheria

 

Sundays were different. Families would come in to choose fresh pasta to take home for lunch — especially ravioli and other filled pasta.

Years later, friends would still tell me how much they loved my parents' pasta. At the time, I never fully appreciated those compliments.

I do now.

 

Life behind the counter

My parents inside La Chiccheria. Not every moment was always about pasta. 😂

La Chiccheria 2 

 

Created later with my oldest brother

My dad truly believed in what they had created. So much so that later, together with my oldest brother, he started another business near our hometown and called it La Chiccheria 2 .

For him, pasta was never just a temporary way of making a living. He saw something in it. He believed it could become more.

Today, my parents no longer run La Chiccheria, and if there's one thing I wish, it's that I had started Il Raviolo sooner.

 

 

 

 

 

Il Raviolo

 

 

Il Raviolo isn't La Chiccheria, and I'm not trying to recreate my parents' business. I'm building something of my own. But I'm carrying with me what they started, what they taught me, and especially the belief my dad had in it.

 

He once wanted to take their pasta beyond our little town, but life didn't allow him to do that.

Now, from London, I have the opportunity to see how far I can take it.

And in some small way, La Chiccheria continues with me.

 

WHY IL RAVIOLO?

  • MADE TO ORDER
    Fresh pasta prepared in small batches.
  • SHAPED BY HAND
    Individual differences are part of what makes it handmade.
  • MADE FOR AL DENTE
    Attention to semolina, dough and technique for the texture you grew up with.
  • CAREFULLY SELECTED INGREDIENTS
    Free-range eggs and locally sourced ingredients where possible.

 

 

MADE DIFFERENTLY

  • We don't make thousands of kilos in minutes.
  • There is no industrial production line behind Il Raviolo.
  • Our pasta is made in small quantities, with time spent on the dough, filling, shaping and finishing.

A handmade raviolo won't always look identical to the one beside it.

That's exactly the point.

LOCAL

Il Raviolo may have big ambitions, but for now, I want to grow close to home.

I'd rather serve my neighbors well first — making pasta to order, getting to know the people buying it and growing through the community around me.

 

 

MY PAST AND MY FUTURE,  IN THE SAME BOX.

 

Il Raviolo exists because I believe in authenticity, craftsmanship and genuinely caring about the people you serve.