Thanks to Paso Robles’ similarity to Italian winegrowing regions, the palates of local pasta lovers have been forever changed — for the better.

After studying wine at Fresno State University, Brian and Stephanie Terrizzi researched soils and climate to find a spot that would “give us the best chance to emulate our favorite wines from Italy.” As a result, they launched their Giornata wine label here in 2005.

Since discussion of anything Italian ultimately leads to pasta, perhaps it’s no surprise that the Terrizzis opened Etto Pastificio in 2019. “Pastificio” translates in English to “pasta factory,” and yes, that means all you think it does. You can often watch the pasta being handcrafted here, whether being rolled out by hand or extruded in one of 20 shapes from the pasta machine. Some are available fresh, some dried, but all are made with organic durum semolina flour sourced from the western U.S.

Etto’s pastas are also sold at other select retail outlets, and served in several local restaurants and schools. Brian estimates that “in an average week 5,000 locals eat Etto pasta,” but notes that “working with (Director of Food Services) Erin Primer and her team at the SLO Coastal schools has been the most gratifying thing we’ve done.”

Brian adds, “We are so inspired by the promise of being part of a strong, local food community. I think as we recover from this coronavirus situation, folks will realize more than ever how important a solid local food infrastructure is.”