Located in the European Quarter of Brussels, PastArt offers more than just a meal; it provides an authentic journey into the Italian culinary tradition of pasta making, where a passion for cooking and a love for quality come together to create an authentic Italian experience. This restaurant is the realization of a dream shared by two Italian friends who aimed to bring the art of handmade pasta to the European capital.Andrea and Luciano, hailing from Milan and Rome, met during a cooking course at ALMA, one of Italy's most prestigious culinary schools. With deep-rooted family traditions in gastronomy, they inherited a passion for cooking and a respect for fresh, genuine ingredients from their grandmothers.Each dish at PastArt reflects the true essence of Italian cuisine. The restaurant prioritizes high-quality and sustainable ingredients, many of which are imported directly from Italy to ensure authentic flavors.Fresh pasta is the soul of PastArt. Every week, the restaurant features three different types of pasta and sauces, all freshly made with love by Andrea and Luciano.
The art of cooking has always symbolized sharing and passion for me. I love eating and preparing authentic products, traditional dishes, but above all, homemade pasta. Thanks to a grandmother from Piedmont who raised me amidst flour and eggs, making pasta has always been my secret dream, like the most classic Italian stereotype.Born and raised in Rome; after studying architecture and having a long professional career in an international company, I had the opportunity to settle in Brussels and work for six years in an Italian restaurant as the sous chef to a great chef.I then decided to train at the Alma culinary school in Parma, where I met Andrea, now a friend and partner in this adventure.Today, my dream of making and cooking my own pasta is coming true, and I can't wait to share it with you.
My passion for cooking was ignited when I moved to the USA to complete my master's and PhD in engineering. Missing my Mamma’s and Nonna’s food, I would ask them to teach me something new each time I visited.When I moved to Australia to work as an engineering professor, the stress of my job led me to pasta making as a weekend escape. The hours of careful preparation allowed me to forget my worries, and sharing my creations with loved ones brought me immense joy.During COVID, I began questioning my career path. I decided to try something new, working part-time at the university while offering pasta-making classes for individuals and organizations in my free time.My dream of opening a restaurant took shape when I attended a professional cooking course at ALMA in 2023. There, I met Luciano, who soon became a good friend and the ideal business partner. A few months later, I left my life in Australia and moved to Brussels to start the PastArt project with Luciano.
