Settantatré Pasta opens new location on the Main Line, offering gluten-free options and popular tomato pie.
Settantatré, a pasta shop renowned for its gluten-free noodles, has made a significant move from Delaware County to the Main Line, eager to expand its offerings. Located at 802 Lancaster Avenue in Berwyn, the establishment is set to open its doors officially on Sunday, after introducing a range of new services, including espresso, pastries, and a full lunch menu.
Operating from Tuesday to Saturday, Settantatré transitions its focus from breakfast items to an assortment of lunchtime delights featuring spicy vodka tomato pies and clam-topped focaccia. This relocation marks a pivotal step for co-founders Matt Gentile and Genna Curcio, who have adapted their operations to include a dedicated gluten-free pasta production facility, an upgrade from their previous setup that alternated preparation days for gluten-containing and gluten-free products.
Among its offerings, Settantatré has gained recognition for its gluten-free tomato pie, which stands out as a top seller. The shop boasts a retail section stocked with both prepared foods and pastas, making it a popular destination for local farmers’ markets. Additionally, the couple partners with local sources to provide an array of seafood, such as branzino and salmon, as well as wagyu beef from nearby farms.
Settantatré is designed to encourage community engagement through a membership program called the 73 Club. For a monthly fee of , members will have access to exclusive dining experiences, cooking classes, and special food releases. The flexible structure allows members to apply a portion of their membership toward any in-store purchase, benefiting frequent shoppers.
Settantatré also features a modest dining area that accommodates up to 35 guests, although it will not function as a traditional restaurant. The focus is primarily on creating a welcoming food environment that fosters community interaction and culinary exploration, allowing Gentile to share his love of gluten-free cooking.
The origins of Settantatré trace back to Gentile’s experience as executive chef at Ristorante Panorama, from where his journey into gluten-free pasta began alongside Curcio, diagnosed with celiac disease. Gentile’s commitment to craft gluten-free noodles led him to experiment extensively in his kitchen until he developed a recipe ready for market. His gluten-free tortelloni, tagliatelle, and pappardelle have since garnered acclaim, marking Settantatré as a significant player in the gluten-free food landscape.
As the grand opening approaches, interest in Settantatré continues to grow, promising a fresh take on gluten-free cuisine within the vibrant Berwyn community. The commitment to quality and innovation positions Settantatré not only as a restaurant but as a hub for culinary creativity.
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