Member Stories
Impasta Lab

Impasta Lab isn’t just a pasta shop — it’s a tribute to my roots, my family, and the flavours that shaped my life.

I was born in Bristol in 1984. Here my dad started his restaurant — Pasta & Pizza on Gloucester Road, which he and his brothers ran from 1982 to 1988. I literally grew up surrounded by piping hot lasagnas, pizzas, and all the Italian classics. Later, the restaurant was passed on to my aunts and cousin, and many still remember it as Rocco’s, which closed in 2015

So when I was four, my family moved to the Abruzzo region and in 1996 my parents opened a restaurant called Gazebo on a hill overlooking the sea in Roseto degli Abruzzi. That place was more than just a restaurant — it was filled with warmth, hard work, and unforgettable memories. I grew up watching my parents pour their soul into every dish, surrounded by the rhythm of family life and the buzz of the kitchen. That experience taught me that food isn’t just nourishment — it’s connection.

After we returned to Bristol in 2013, I tried a different path. But the call of cooking never left me. I realised that my true purpose was to keep our family’s food traditions alive — and share them with the community around me.

That’s how Impasta Lab was born — a pasta workshop built with love and a deep sense of purpose. Here, I serve the dishes that shaped my childhood: hand-rolled pasta, traditional lasagna, rich sauces, stuzzicheria, and rustic Italian cakes. Everything is homemade, just like my parents taught me.

But Impasta Lab is more than just a place to eat — it’s a space where people come together. Whether you’re grabbing lunch, ordering a buffet for your team, the heart of what we do is connection. Through food, we create community — one dish, one story, one smile at a time.

Why did you choose to base yourself at Boxworks?

Boxworks felt like the perfect fit for what I wanted to create with Impasta Lab. It’s in a great location with a lot of energy — but more importantly, it gave me the freedom to build something personal and hands-on.

I didn’t want a traditional restaurant setup; I wanted something more flexible and direct. At Boxworks, I can interact with my customers, serve food that’s freshly made every day, and keep everything small-batch and artisanal. It’s a space that reflects my values — simple, honest, and full of character.

Who, or what, influences your cooking?

My cooking is deeply rooted in my heritage — my dad’s Irpinia cuisine, full of soul and tradition, and my mum’s Apulian background, where there’s fresh produce, bold flavours, and almonds everywhere!

As I grew up in Abruzzo, of course this region really shaped my style of cooking — from rustic mountain dishes to coastal seafood, and of course, handmade pasta. The food there is simple but rich in meaning, always tied to family and the seasons.

I’m also inspired by Michelin-starred and modern restaurants, especially those that rework tradition in creative ways. They constantly push me to experiment while staying true to my roots.

What does a typical day in your kitchen look like?

A typical day at Impasta Lab starts early — I begin by making fresh pasta, preparing sauces, and getting all the fillings ready. Everything is made from scratch, whether it’s pasta dough, pizza dough, all the sauces, the desserts. I like to keep the menu tight but well thought-out, so each dish gets the attention it deserves.

Before opening for lunch, I set up the display and make sure everything’s hot, fresh, and looking good. During service, it’s all about speed without compromising quality — serving people quickly but with that homemade touch. After lunch, I reset the space and either prep for the next day or get on with baking things like crostate or testing out new ideas. It’s full-on, but I love the rhythm of it — hands in dough, music in the background, and that feeling of building something real, every single day.