How it all started

Livia Montanaro

Since a young age, Livia has loved fresh pasta. She learned from her Nonna Luisa who passed down the Marchigian and Roman traditions. Following her BA in Languages and Translation she explored her passion for cooking by enrolling at ALMA, the cooking school founded by Gualtiero Marchesi an innovator of the Italian modern cuisine. After gaining a broad range of experience in fine dining restaurants, she decided to focus exclusively on fresh pasta. She moved to London, working at Burro & Salvia where she refined her fresh pasta making skills and became a Sfoglina. In this role, she taught students from different backgrounds and languages on the art of pasta making, combining her love for sharing time with people with her love of pasta.

How it all started

T’eam pasta is Livia Montanaro “Sfoglina” ( the traditional name for a pasta maker) and Michelangelo Bartoloni

Head Chef. From their first tortellino together they understood they were made to work with one another, a collaboration that never ended. A great partnership build on the foundation for the love of pasta, ready to work as a team and turn ideas in to reality! From Harrods in London to Sugo in Glasgow, they complement each other in teaching a tradition they are so attached to.

Michelangelo Bartoloni

Chef, graduated in hospitality and kitchen management. He has a degree in Politics and International relations and he is a wildland firefighter.

He has worked from Australia to Iceland, from New Zealand to the United States, collecting skills in South America and France. He has experiences ranging from Michelin star restaurants to the local Tuscan trattoria. Over the years Michelangelo has collected an extensive knowledge about cooking and management, from running small kitchens to being executive chef for several restaurants. He is used to work in highly dynamic environments, able to pull out a solution for every problem, even in the most difficult situations.