To describe Pietro Visconti, the founder of PastaPietro, we’ll start from the most recent fact: when Covid-19 arrived Pietro was determined to find new paths and solutions, pushing harder to deliver his cooking experiences.
During that period of time, Pietro has successfully organised cooking experiences, show-cookings and team buildings for more than 6000 certified people working with people joining from all over the world.
Born and raised in Milan, Pietro grew up as an only child in a family that welcomed guests for dinner every day. His passion for home cooking stems from both his parents—his love for people comes from his father, while his mother inspired him to dream big.
While studying at university, Pietro spent a semester in England, working part-time as a chef in an Italian restaurant. As the only Italian on the team, he quickly learned what not to do in a kitchen. Upon returning to Italy, Pietro began a career in Human Resources, creating training projects for a small company. Though he eventually decided to leave the corporate world, this chapter of his life proved invaluable for his next adventure.
Taking a full year to travel through Australia, Asia, and Central America, Pietro discovered just how little the world knew about authentic Italian cuisine.
“If people love packaged pasta and factory-made sauces this much, what would they think of the real thing?”
When Pietro returned to Italy, he joined the production team of a satirical TV show, further expanding his repertoire of skills. His diverse experiences—spanning HR, travel, and media—now serve as the foundation for his entertaining and educational cooking workshops.
Driven by his passion for tradition, Pietro has traveled across Italy, from the peaks of the Alps to the shores of Sicily, from Rome to Florence, and from Verona to Venice. Along the way, he sought out grandmothers and local cooks, learning techniques and recipes passed down through generations: the art of making authentic, homemade pasta.
“Every region, every city, every town—even every street—in Italy has its own tradizione.”
For Pietro, food is more than just sustenance—it’s a way to share stories, preserve traditions, and connect with others. His mission is simple: to pass on these treasured techniques, feelings, and stories to the world.
“Around the table, we cook, eat, and share our stories. Each one strengthens the others.”
