The Pasta Fresca story
Two childhood friends brought the memory of an Italian table to Saigon.
Pasta Fresca began with Federico and Valerio, childhood friends who grew up together in the Tuscan town of Pitigliano. In July 2016 they opened their first restaurant in Thao Dien with four tables, handmade fresh pasta and a desire to share the Italian way of gathering around food.
That small kitchen grew into a familiar place for unhurried meals, always grounded in ingredient quality, craft and warm hospitality.
Pasta Fresca began with two childhood friends from Pitigliano, a small Tuscan town of just 3,000 people.
After years working in hospitality around the world, our paths crossed again in Singapore. Federico was building his career as a chef and later started his own catering business, while Valerio worked in some of the city's prestigious restaurants. We shared the same ambition: one day, we wanted to create something of our own.
That opportunity brought us to Vietnam.
In July 2016, with less than $10,000, we opened our first Pasta Fresca in Thao Dien.
It was a tiny hole in the wall: four tables on the sidewalk, a few stools at the counter and barely 16 seats. There were no investors, no big team and not even a dishwasher. Just the two of us, working around 14 hours a day.
Federico handled everything from buying ingredients and production to cooking. Valerio took care of the restaurant, purchasing, finances and service.
Then something unexpected happened.
People started queuing outside.
Within eight months, we had outgrown our little restaurant and moved to the Thao Dien location we still call home today.
The years that followed were about growth, experiments and plenty of lessons along the way.
After Covid, we went back to our roots and rebuilt Pasta Fresca around what mattered most. We expanded and transformed Thao Dien, introduced pizza alongside our fresh pasta and, most importantly, understood exactly what we wanted Pasta Fresca to be.
In 2023, we opened in Thanh My Loi. In 2025, we reached Da Lat.
Today, Pasta Fresca is built around the same values we started with: craftsmanship, quality and family.
For us, Italian food is about more than what's on the plate. It's about sharing a table, spending time together and making people feel at home.
A lot has changed since those four little tables in Thao Dien.
That feeling hasn't.
Our three homes today
From our first garden in Thao Dien to the generous spaces of Thanh My Loi and the mountain warmth of Da Lat.
Three principles still shape every Pasta Fresca kitchen and table.
Pasta, sauces, pizza dough, focaccia, breads and desserts are prepared in our kitchens.
Traditional technique meets excellent ingredients and a thoughtful touch of creativity.
Every detail is shaped to feel warm, personal and genuinely welcoming.
From four small tables to three homes, always guided by the same spirit of hospitality.
The first four tables in Thao Dien
Moved to our current home
Thanh My Loi opens
Pasta Fresca reaches Da Lat
Zalo
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