WHO WE ARE
DaGio Pasta is a family run business run by Chef Giorgio and his wife Athena based in Macclesfield, Cheshire. Da Gio Pasta is truly unique, offering a wide range of fresh and delicious pasta. We create our homemade pasta using traditional Italian methods with great attention to detail.
We have been making pasta for decades and thrive upon pleasing with our exquisite pasta. We flourish on our incredible flavours with a wide range of traditional Italian flavours.
Each and every piece of ravioli created at
Da Gio Pasta is done under the watchful eye of Chef Giorgio. At Da Gio Pasta, the fillings of the ravioli are just as important as the pasta itself.
OUR PASTA
Our pasta is a mouth-watering combination of a mixture of modern innovation and traditional pasta-making techniques. Using authentic and time-tested methods.
We cook all the fillings on-site using traditional recipes to bring out the most flavour from each batch.
Each ingredient for the fillings has been handpicked by Chef Giorgio with no expense spared, ensuring that only the best quality and finest ingredients are being used in Da Gio Pasta.
The pasta is homemade using a process which includes pushing the pasta through bronze dies, a historic Italian method which defines the quality of true artisan pasta.
DaGio Ravioli
DaGio Ravioli
DaGio Spaghetti
DaGio Ravioli
<< WHAT PEOPLE SAY >>
TRADITIONAL . . FRESH . DELICIOUS
Eroka-Bay Restaurant
Nottingham
The Lemon Shed
Wiltshire
FLAVOUR . QUALITY . EXPERTISE
Tavern & Pizza
Chester
WHOLESALE OPPORTUNITIES
Chef Giorgio wanted to create a product that had all the freshness of great Italian pasta but to also help restaurants with a product that's easy to cook in a busy service with maximum flavour.
Choose from a wide variety of unique and traditional fresh pasta, and ravioli. Each item comes in a package specially created with restaurants in mind. With its ease for chefs and incredible flavours, we have become a popular staple for restaurants nationwide.
please contact us for wholesale prices and minimums.
