Pica, la pasta all’uovo
Hello friends,
Today our digital journey will take you to discover a magical place in the centre of Rome: Pica, la pasta all’uovo.
This pasta factory is unique and follow the recipes of the Italian tradition. For this reason we visit it during our experiences.
During the quarantine, they’re still delivering pasta on their scooters.
But before picking up the phone and waiting at the window for the scooter loaded with pasta, discover with us the magic of this craft: an art to be savoured.
It all starts with an egg.
Was the egg or pasta born first?
On February 18 1937 in Via Candia opens a new store: “Eggs”.
The name might make you smile, but Giuseppe Pica saw in that simple ingredient the basis for a story that still excites us today.
When you entered the shop, one thing would have surprised you: lots of packs of eggs and a limited variety of pasta.
As we say in Italy “little but good”, indeed exceptional.
In fact, you could only choose between fettuccine, tagliatelle and tortellini.
But Giuseppe loved to experiment and every year he introduced a new type of pasta: the last delicious arrival was the raviolo!
The work increased, but the number of hands kneading was always the same: extra help was needed.
It was written in the stars…
A fireman came to Giuseppe’s rescue: Felice Giovannetti!
The young man began to become passionate about the art of pasta, to the point that he decided to quit his job and dedicate himself completely to the workshop.
An unusual turning point in his career, but perhaps this job was written in his destiny.
Better, in his month of birth!
Felice, in fact, was born in Rome on February 6 1937.
February 1937: in the same month, a shop opened and a pasta maker was born.
After years of collaboration, Giuseppe Pica decides that it is time to finally enjoy his retirement and, having no heirs, decides to leave the business to Felice.
The pasta factory continued to grow and at the beginning of the 90s Felice decided to move it to its new and current location in Via degli Scipioni 11/13.
The location changed, but not the tradition.
From generation to generation
The workshop became a second home for Felice, or rather: the whole house moved into the pasta factory!
In fact, his family started working in the shop: who makes the deliveries, who takes the orders and who kneads.
Since the age of 6 it is not strange for some son or grandson to be surrounded by flour and give precious help.
The first important task? Close the tortellini by hand!
Pasta in scooter
Making deliveries is a real job.
The pasta factory works mainly for the best restaurants in Rome and for lunch all the chefs must be supplied.
But trust me, it’s not as easy as it looks!
Among the sanpietrini (small blocks that cover the streets of Rome), potholes and traffic, it’s a job for real daredevils and… geniuses!
Each package must be placed on top of the other so as not to ruin the pasta and not to break the eggs.
Then try to lift a loaded scooter in front and behind, and maybe with a few packs of eggs between your legs.
A better job than going to the gym.
Stars and stripes pasta
Felice has not limited himself to passing on the tradition of pasta only in Rome.
Between the ’60s and ’70s he took a plane and flew to New Orleans.
A relative of him was living in the city and had one wish: learn how to make pasta. But not just any pasta: pasta all’Alfredo.
Felice succeeded and his relative opened not one, but several restaurants in the city.
The success was so great that Felice received the keys of the city of New Orleans and the papers too.
But you know, the first love is not left, and Felice decided to return to Rome. The activity of the pasta factory continues to go on from generation to generation, with the same passion and art.
For today our digital journey ends here, but write us in the comments if you would like to know some other story and anecdote related to this magical pasta factory.
We might surprise you again!
To the next journey,
Chiara
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