Giovanni Rana, Italy’s renowned producer of fresh pasta, has been bringing high quality, artisanal fresh pasta to the table for over 50 years. The family owned and operated company began in 1962 on the outskirts of Verona, Italy, when a young Giovanni Rana began making fresh, hand-made pasta in his own kitchen, creating recipes and offering freshly prepared filled pastas for local residents.
Before long, the Giovanni Rana name and product became a trusted source of flavorful, classic Italian dishes that could be prepared with ease in the comfort of the home kitchen. With the addition of New York City’s own Giovanni Rana Pasta Kitchen, Giovanni Rana continues to embody the nature of simple, classic Italian cuisine with their fresh pastas and fillings.
Giovanni Rana Pasta Kitchen brings the passion and commitment to high quality, artisanal pasta to the U.S. in the form of a full-service restaurant, where fresh pasta is made on site daily in a glass-enclosed Pasta Studio, and hand-selected rare and regional Italian products and prepared foods are available to take home.
Step inside Giovanni Rana Pasta Kitchen and guests are greeted warmly by a treasure trove of beloved artifacts specially transported to the U.S. to adorn the modern, industrial aesthetic of the Chelsea Market restaurant and shop. Hanging from the exposed brick wall by the bar is Mr. Giovanni Rana’s Guzzino, a vintage red motorbike bought secondhand that he rode to hand-deliver his fresh pasta to the groceries over five decades ago. Throughout the restaurant, materials and objects refer to the iconic tools and dedication to pasta making, from the first pasta cutter used by Rana to make tortellini by hand to the first machine he created to make ravioli. The bar is decorated by 200 graters found in flea markets of Italian piazzas, hanging handmade copper pots and pans, and the ultimate display of passion for pasta, a glass-enclosed the Pastificio where three machines offer an up-close view of carefully crafted pasta making.
Chef In The Kitchen
Giancarlo Perbellini was born in Verona, Italy, in 1964. He started his culinary experience in renowed Italian restaurants like “San Domenico” in Imola, the most famous restaurant for traditional filled pasta, and went then then to France (L’Ambroisie in Paris, La Terrasse in Juan les Pins and many others..). Owner of the Restaurant Perbellini in Isola Rizza, next to Verona, awarded with 2 Michelin stars in 1996 and 2002.
Giancarlo is a personal friend of the Rana family and collaborates with the Rana Research & Development Team in recipes’ development and flavor research.
Francesco Berardinelli was born in Verbania, Northern Italy, in 1969, but spent part of his childhood in the Toscana region.
After his studies and training, he had an important experience at the famous San Domenico Restaurant, both in Imola, Italy, and in NYC.
In 1994, he successfully founds the restaurant “Osteria di Rendola”, in Toscana, and “Beccofino” in Florence, in 1999. He then starts traveling and bringing his “simply Italian” cuisine all over the world.