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Hands holding freshly made pasta in Spaghetto's production environment.

UNA STORIA D’AMORE

Italian gourmet food, artisan pasta and culinary solutions for modern hospitality.

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01 / EVOLUTION

OUR VISION.

Spaghetto began with a simple vision shared by a group of friends: to bring to America the Italian belief that good food is an act of love.

From the beginning, there was more behind the restaurant than the dining room itself. Behind the tables, Spaghetto was already producing artisan pasta, filled specialties and traditional gourmet sauces with the discipline of a professional kitchen, first for its own guests, then increasingly for catering and hospitality partners.

Eventually, the kitchen behind the restaurant began serving a world larger than the restaurant itself.

Over time, demand from professional kitchens grew beyond the needs of the dining room. What had begun as the engine behind the restaurant became the company’s next chapter: a dedicated B2B production business serving some of South Florida’s most discerning hospitality operators, with the same culinary knowledge, craftsmanship and attention to detail that had shaped Spaghetto from day one.

Chapter after chapter, restaurants, production, culinary solutions and partnerships shaped Spaghetto into a Food Intelligence Company, where Italian craft meets the precision and reliability of professional hospitality.

The love never changed. Everything around it grew.

Two floured hands holding several pieces of freshly made ravioli over a stone counter.
A creamy pasta dish plated on a white restaurant table, with a glass of red wine and table condiments in the background.
A hand pouring carbonara sauce over spaghetti and pancetta in a pan on a professional stovetop.
02 / HORECA

HORECA Capabilities & Trust

Engineered for service.

A culinary partnership network connecting professional kitchens from Miami to Los Angeles and New York.

  • USDA INSPECTED - EST. 34757
  • Professional productionDesigned for restaurants, hotels and hospitality operations.
  • Consistent executionProducts conceived for repeatable preparation and dependable service.
  • Tailored solutionsFormats, recipes and production adapted to the needs of each operation.
Lasagna being prepared in Spaghetto's professional production kitchen, a portion lifted from the tray with visible layers of pasta, meat sauce and melted cheese.

Built for the pass.

Behind every service is a sequence that has to work. Spaghetto develops products with professional preparation in mind, from cooking and finishing to portioning, holding and final plating, so quality can remain consistent when the kitchen is moving at full pace.

  • Service consistencyReliable preparation from portion to portion.
  • Culinary performanceTexture and structure designed to support the final dish.
  • Kitchen efficiencyProducts conceived to integrate naturally into professional workflows.
Meatballs in tomato sauce, arranged in a stainless production tray, prepared for professional hospitality service.

Made for your kitchen.

A format, a sauce, a filling, a recipe or an entire preparation can begin with a chef's idea. Spaghetto develops bespoke products together with professional partners, translating culinary requirements into repeatable production.

  • Custom formatsShapes, dimensions and recipes developed around the intended dish.
  • Prepared solutionsSauces, lasagna and ready or semi-ready preparations for professional use.
  • Production developmentFrom first brief through testing, refinement and repeatable production.
Ragù alla Bolognese in production at Spaghetto, a ladle lifting a spoonful from a large stainless pot.

Beyond supply.

The strongest HORECA relationships are built over time. Spaghetto works alongside professional partners to support recurring production, evolving menus and tailored requirements with the flexibility of an artisanal producer and the discipline of a professional operation.

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Pasta · Sauces · Prepared Products · Custom Development

Italian focaccia prepared in Spaghetto's professional production kitchen, topped with tomato, mozzarella and basil, with a cut piece held up to show its texture.
01 / 04
03 / PASTA PRODUCTS

ONE CRAFT. ENDLESS FORMS.

From fresh long and short pasta to filled specialties, gnocchi, oven-ready preparations and bespoke production.

A coiled nest of fresh long pasta strands on a dark stone bench, with scattered flour, wheat grains and ears of wheat around it.

LONG PASTA

The Italian line.

FETTUCCINE · PAPPARDELLE · CHITARRA · LINGUINE · TAGLIOLINI

Two nests of fresh fettuccine ribbons, lightly dusted with flour, resting on a pale stone surface beside a linen cloth.
SIGNATURE CUT / 01

FETTUCCINE

SHORT PASTA / PROFESSIONAL RANGE

SHORT. NOT SIMPLE.

Rigatoni in a dark stone bowl and Fusilli on a stone plate, arranged on a dark surface.
Square ravioli with crimped edges, dusted with flour on a stone board beside a bowl of flour.

RAVIOLI

Filled with intent.

Classic forms, professional consistency, broad menu appeal.

Ridged gnocchi heaped on a pale stone board and dusted with flour, with a potato and a sprig of rosemary alongside.

GNOCCHI

Soft structure. Serious execution.

A comfort classic shaped for dependable professional service.

Fiocchetti Gorgonzola & Pere, their pasta gathered and pleated at the top, with cheese and pear beside them.
A small cluster of Ravioli Plin, pinched and folded, on a floured surface with a fluted pastry wheel behind them.
FILLED SPECIALTIES

CRAFT WITHIN THE CRAFT.

  • FIOCCHETTI GORGONZOLA & PERE
  • RAVIOLI PLIN
Two black trays on a pale cloth: rounded Pizza Balls on one, dimpled Focaccia dough scattered with rosemary on the other.
OVEN READY

BEYOND THE POT.

Production solutions made for professional kitchens.

  • PIZZA BALLS
  • FOCACCIA

01 / 08

04 / CULINARY SOLUTIONS

BEYOND PASTA.

SAUCES · PREPARATIONS · PRIVATE LABEL · CO-PACKING

Spaghetto extends more than a decade of kitchen experience into custom sauces, preparations, private-label production and co-packing for Food Service.

Pasta remains the craft. Food Service is the platform.

A gloved hand using tongs to lift a meatball from a cast-iron skillet of simmering tomato sauce dotted with basil leaves and more meatballs, on a professional kitchen stovetop.
A stainless steel ladle lifting thick red sauce, which clings to the bowl and falls back into the pan below.

  1. RECIPE DEVELOPMENT

    From an idea, existing preparation, chef reference, or client brief to a repeatable production formula.

  2. SAUCES & PREPARATIONS

    Hot and cold sauces, creams, fillings, and gastronomic preparations developed for professional service.

  3. PRIVATE LABEL

    Products developed and produced for third-party Food Service brands, subject to the commercial agreement and production brief.

  4. CO-PACKING

    Professional production under agreed specifications, quantities, packaging needs, and recurring supply parameters.

Hands ladling red sauce into stainless gastronorm pans on a prep counter, beside bowls of sliced onion, chopped herbs, fresh basil and grated cheese.

From brief to tasting. From tasting to repeatable production.

See how it is developed
05 / CUSTOM DEVELOPMENT

FROM BRIEF TO PRODUCTION.

BRIEF · DEVELOPMENT · TASTING · PRODUCTION TEST · SCALE

Spaghetto develops products together with professional clients. A brief becomes a working formulation, the formulation is tasted and adjusted, and an approved preparation is tested for repeatable production.

A typical project moves through five stages. The path is adapted to the product, the service model and the brief.

Eight small stainless bowls of carbonara sauce lined up on a steel prep counter, each with a tasting spoon in front of it, beside diced guanciale, cracked pepper, eggs and a bowl of grated cheese.

  1. BRIEF

    The product, the service context, the intended use, the constraints and the commercial objective, understood before anything is developed.

  2. DEVELOPMENT

    An idea, an existing preparation or a chef's reference is translated into a working formulation and a production specification.

    Hands lifting a spoonful of pale cream sauce that ribbons back into a stainless bowl resting on a kitchen scale, with a whisk in a pan of the same sauce, cubed butter and a jug of cream alongside.

  3. TASTING

    Samples are compared and adjusted for balance, texture, consistency and how the preparation behaves in service.

  4. PRODUCTION TEST

    The approved preparation is produced under working conditions to check repeatability, handling and production feasibility.

  5. SCALE

    Recurring production parameters are defined together: packaging and service needs, volume rhythm, and the structure of an ongoing supply relationship.

    Hands ladling shellfish bisque into stainless gastronorm pans on a prep counter, with cooked lobster on a tray, a whisk in a pan of the sauce, and celery, onion, garlic and lemon at the front.

Process gives consistency. Craft gives judgment.

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06 / HUMAN CRAFT

MADE BY KNOWING WHEN.

TOUCH · TEXTURE · TIMING · REPETITION

Spaghetto's production is organised, specified and repeatable. It is also run by people with professional kitchen experience, who still make the decisions a specification cannot make for itself.

Equipment repeats what it is set to do. Knowing what it should be set to, and when that has to change, is still human work.

Two gloved hands folding and pressing a small half-moon of filled pasta closed over a dark stone counter, with squares of pasta sheet mounded with herb-flecked filling waiting below.

  • TOUCH

    Dough answers to the hand. How it resists, how it relaxes, whether it will take a filling without tearing — that is read by touch, by someone who has felt the same dough behave differently before.

    A gloved hand pressing down on a tray of golden ridged shell-shaped pasta spread across a stainless steel sheet pan dusted with flour.

  • TEXTURE

    A filling, a sauce and a sheet of pasta each have a state they need to reach. The specification names that state. Judging how close the batch in front of you actually is remains a person's job.

  • TIMING

    Some corrections happen in seconds — a sheet rested a moment longer, a preparation pulled a moment earlier. A decision that short is taken at the bench, not on a schedule.

  • REPETITION

    The same gesture, performed, observed and corrected over time, becomes reliable knowledge. That is what experience is for: not doing it well once, but knowing what to do on the day it goes differently.

    A wood prep table where a gloved hand pinches shut a row of small filled pasta shapes on a pasta sheet, beside a pile of finished pieces, a pastry cutter and a chef's knife, in a professional kitchen.

Judgment is learned by repetition. Carried far enough, it stops being one person's skill and becomes the way a kitchen works.

07 / HERITAGE

WHAT WE CARRY FORWARD.

PRACTICE · CAPABILITY · CONTINUITY

Spaghetto has not stayed one thing. What has stayed is the practical knowledge underneath it: how a preparation should behave, what makes it repeatable, and what is worth keeping when the scale changes.

Nothing here is preserved. All of it is still in use.

  1. IT BEGAN AS COOKING.

    Pasta and sauces made for people sitting down to them. The standard was set at the table, and it had to be met again at the next service.

  2. IT BECAME PRODUCTION.

    Cooking for one room became making for many rooms. The same preparations had to survive being specified, scaled, chilled, moved and finished by someone else, in a kitchen nobody here would be standing in. That is a different problem, and it had to be learned.

  3. IT IS STILL THE SAME QUESTION.

    Every capability the company has now is that question answered at a wider scale: will this be as good on the plate as it was when someone stood over it and decided it was right? The equipment changed. The judgment behind the answer is the part that was carried forward.

What carries forward is not a format. It is a way of working — and a way of working can be shared.

08 / PARTNERSHIPS

BUILT ON TRUST.

Partnering with Soho House and supplying tailored gourmet solutions to leading restaurants and hotels across South Florida.

UNDERSTAND · ALIGN · ADAPT · CONTINUE

Working with a professional kitchen is not a single order. It is an ongoing understanding of how that kitchen runs, what a menu is actually asking for, and how both keep changing.

  1. UNDERSTAND THE KITCHEN FIRST.

    Before a specification is written, the questions come first: what the service actually looks like, what a dish depends on, and where the pressure falls on a difficult night.

  2. WHAT WE MAKE ALIGNS WITH HOW YOU WORK.

    A preparation is only right if it behaves correctly in someone else's kitchen, on someone else's line, under someone else's timing. That is the standard a specification is held to.

Two chefs at a steel prep counter in a professional kitchen, one wearing a Spaghetto-branded jacket, reviewing a plated lasagna and a bowl of tagliatelle bolognese, with trays of baked lasagna and fresh pasta nests in the foreground and a third team member working behind them.

  1. THE RELATIONSHIP ADAPTS AS THE WORK CHANGES.

    Menus move. Volumes move. A working relationship has to move with them, rather than holding a kitchen to a specification that stopped fitting its service months ago.

  2. IT CONTINUES. IT IS NOT A SINGLE ORDER.

    The work that matters happens after the first delivery, in every adjustment that follows it. That is what makes it a relationship rather than a transaction.

The way we work together does not end at delivery. It is the same understanding the table itself is built on.

A chef plating pasta at a restaurant kitchen pass, with three finished dishes in the foreground -- tagliatelle in ragù, pesto gnocchi with cherry tomatoes, and ravioli in a pink sauce -- while other chefs work at stations behind him.
09 / LOGISTICS

FROM OUR KITCHEN. TO YOURS.

Production is only part of the promise. From the moment a finished product leaves our kitchen, the same attention continues through refrigerated handling and professional delivery — because how food travels matters too.

A rolling rack of stainless trays holding coiled nests of fresh spaghetti in Spaghetto's production kitchen, with a gloved worker portioning more pasta on a stainless table in the background.
01 — PRODUCTION

Made to travel.

Every order begins where it was made — prepared for dispatch inside Spaghetto's production kitchen.

A Spaghetto worker in a branded red shirt pushes a rolling rack of trayed fresh pasta into a refrigerated storage room, steadying the rack with a gloved hand.
02 — COLD CHAIN

Care beyond the kitchen.

Refrigerated handling carries the product beyond production with the same attention given to the food itself.

REFRIGERATED HANDLING
Two Spaghetto workers load wrapped trays and containers from a rolling cart into the open rear doors of a refrigerated delivery van outside a production facility, palm trees visible beyond.
03 — SOUTH FLORIDA

Our delivery. Our standard.

Across South Florida, Spaghetto delivers with its own refrigerated trucks, extending the production journey directly toward professional kitchens.

OWN REFRIGERATED DELIVERY
A Spaghetto worker maneuvers a pallet jack under a wrapped pallet of Spaghetto-labeled cases at a loading dock, while a colleague reviews a clipboard beside an open trailer.
04 — NEW YORK

Further north.

For New York, Spaghetto ships professionally through a dedicated transport branch, extending its reach beyond South Florida.

DEDICATED TRANSPORT

DELIVERED.

10 / RESTAURANT

THE NEXT TABLE.

Everything we have built behind the scenes, from production to partnerships, was always meant to find its way back to the table.

The next Spaghetto restaurant will bring that journey together in one new expression.

Professional Enquiry

Horeca, trade, and custom development requests.

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Three women toast with glasses of white wine at a round table set with pasta dishes, bread and candlelight, in a restaurant with an open kitchen and floor-to-ceiling windows overlooking a lit city skyline across the water at night.