Born in Italy. Perfected with dedication. This is the story behind every plate.
Founder
Italy to Luxembourg
Sailing home from a regatta we had just won, Loris told his crew he was done with finance. He was going to buy a little Ape Car and sell fresh pasta across Europe. Then he spent six months learning the craft from a Master of Pasta, studying how soil, sun, water and wind shape something as simple as grain.
The first plate
On 18 May 2018 the project went live. A first production lab in Lugano, the iconic Piaggio Ape, and pasta cooked and served on the spot. More than 150 events that first year, over 25,000 dishes, and a queue that kept growing.
People kept coming back. Not for the novelty. For the taste.
I spent two and half years, not on the branding, not on the business plan, but in the selection and origin of the ingredients, that is where quality starts.
The ingredients
Every ingredient is chosen at the source and never compromised, the way Nonna Rosa cooked for the whole family every Sunday. We searched all over Italy for the right people to make our pasta. Not factories, families. Mid-size artisanal producers who care about their craft as much as we do.
Not factories. Families.
2016
A vow made sailing home from a winning regatta, then six months learning fresh pasta from a Master of Pasta.
2017
The mobile Ape-Car concept takes shape. Maestri della Pasta is founded in Luxembourg and the brand is registered across Europe.
2018
First production lab in Lugano and the Ape Car goes live on 18 May. More than 25,000 dishes that first year.
2019
The Ape Car lands at Cloche d’Or in Luxembourg and a store opens on London’s Borough High Street. Around 45,000 dishes.
2020
The Matrix Menu is born, Kirchberg opens, and delivery and takeaway launch. About 50,000 dishes.
2021
A precision-timed system to serve authentic fresh pasta in under five minutes, across four stores in three countries. 75,000 dishes.
2022
Six sauces codified with a food technologist, nutritionist and chef: Carbonara, Bolognese, Cacio e Pepe, Pesto Rosso, Pesto Genovese, Arrabbiata. 80,000 dishes.
2023
Recipes finalised and IQF technology adopted, so the same quality can reach kitchens anywhere. 85,000 dishes.
2024
Six versatile formats defined, from open station to vending to Ape Car, and branded retail pasta begins at La Provencale. 100,000 dishes.
2025
A partnership with UFG in the USA shapes the franchise blueprint and the Belval flagship opens. 600,000 meals served since inception.
Every kitchen carries the same plate. Every table carries the same welcome.
The Origin
Where it all began.
2019
Luxembourg City
The first permanent kitchen.
2020
Belval
A second table set.
2025
The Dining Room
Where the plates land.
Today
