fresh pasta

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FRESH PASTA RANA

Published June 29, 2013 by Tony

Tortellini in New York

A few months ago the Italian Rana family opened a pasta-restaurant in Manhattan by the name of  “LA MIA CASA” (my home).
140 wooden tables, marble shelves, a spectacular ceiling made ​​by hundreds of pots, graters, sieves and ladles of copper.
This eatery opened in Chelsea Market is a mixture of vintage Italian architecture and industrial-urban.
From long the group Rana is a well known brand in Italy for the production of fresh pasta. Here, there is not a supermarket that does not have packs of “tortellini” marked “Rana” in its counter-fridge. Over the years the products produced by the Rana family have diversified, and today we can find different types of “fresh pasta filled”, with mushrooms, spinach, ricotta cheese, artichokes.  In just four years the Italian company has opened 28 restaurants in Italy, 5 in Switzerland, one in Madrid, London and Luxemburg, through a franchising program.
The decision to open a restaurant in the heart of New York has the aim of promoting the fresh pasta to the Americans. And after investing € 2 million and having trained 100 employees, with the raw materials imported directly from Italy, in Manhattan the fresh pasta will be produced on-site, about 250 kilograms per day, to the delight of the Americans.