Owned by Italian-born friends, Renato Sardo and Dario Barbone, Baia Pasta is Oakland’s only handmade pasta shop. Interestingly, both Renato and Dario are from Piedmont, the home of the Slow Food movement, and Renato used to work with Slow Food Italy. However it wasn’t Alice Waters, vice-president of Slow Food International, who lured them to California; instead it was the local wheat. “I discovered that most Italian pasta is produced using American wheat, so I wanted to go to the source and make dry handmade pasta using the best organic wheat,” explains Renato.
Featured recipe: Baked shells with cauliflower and taleggio
Bye bye industrial pasta. This is serious pasta. This is why I live in California.
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