Short Summary

An alumni of the storied Chez Panisse and The Culinary Institute of America, Danielle Glantz’s sophisticated talents and training have prepared some of the most elegant dishes in the best kitchens in America. However, her passion is something a bit more simple and rustic: the freshest pasta – made with the most local and seasonal ingredients possible.  After a recent trip with her family to Italy, she became inspired in working hands on daily with fresh pasta in a way that was not being offered where she lives. 

Pastaio Via Corta is a fresh pasta shop that will be located in downtown Gloucester, Massachusetts, just off Main Street. Our pasta is organic. Our ingredients are local and sustainable. We offer a variety of cuts, changing daily.  

Flour, the preeminent and most considered ingredient at Pastaio Via Corta, forms the basis for our shop.

Our organic whole wheat flour is sourced from Alprilla Farm, in Essex, Massachusetts where it is grown by Noah and Sophie. The organic durum-semolina wheat and our other flours are sourced from the province of Quebec by La Milanaise. Eggs for our fresh pasta are sourced from Chicken Little Farm in Ipswich, Massachusetts, where Cole has been raising free-range chickens since childhood. Our organic vegetables and herbs are grown by Caitlin at Plough In The Stars Farm in Ipswich.

What We Need 

Danielle is looking to use the funds attained from this campaign to pay for equipment she will need to make the fresh pasta. The kitchen equipment needed will be a pasta sheeter and extruder, Hobart mixer, butcher block tables, refrigeration, packaging and other various kitchen items. 

Thank you & please take the time to check us out at our website: pastaioviacorta.com & on Instagram: @pastaioviacorta