Known throughout the area for bringing fresh pasta, gnocchi, ravioli, regional sauces and more to farmers markets, Vera Pasta recently opened a shop just outside downtown West Chester so savvy home cooks may go to market Monday through Friday.
A riff on the Italian word for truth, verità, Vera Pasta is all about keeping it authentic or as owner chef Joe D’Andrea says, doing it the way it’s supposed to be done.
“In Italy, you head to the market and shop each day for what you need. Here, we often shop for a week, but that’s no reason not to get the very best quality,” he added. “I use specific flours and blends to keep it true to how it’s done back home.”
And by back home, he means in Italy. His family hails from the Abruzzi region, and he learned to cook not only by growing up in an Italian household, but also by cooking with his grandmother on Sundays. Joe showed off his chitarra, a more than 100-year-old family heirloom that’s near and dear to his heart: it was how he learned to make pasta by hand.
Pasta Beginnings
“Growing up, we had huge Sunday dinners,” Joe explained. “I thought it was normal to have pasta hanging around drying and cooking all day. This is my way of helping busy people keep up with that tradition.”
Joe may have been destined to be in the kitchen, but it wasn’t his first stop. He graduated from West Chester University with a B.A. in business, and tried his hand at sales. But two years after graduating, he decided to pursue his dream and enrolled in the International Culinary Center in Manhattan to learn classical cooking techniques, language and culture. During that time, he worked under Michelin Star chef Cesare Casella at Salumeria Rosi.
Eager to continue perfecting his technique, Chef Joe went to Parma, Italy, to study at ALMA, The International School of Italian Cuisine. He spent about half a year there, and then chose to stage (internship) in the south of Italy.
“I lived in Sorrento and worked under the guidance of chef Nunzio Spagnuolo in another Michelin Star restaurant,” Joe said. “I learned more about the importance of regional ingredients and classical Italian cooking. And I’ve brought all that to Vera Pasta.”
Keeping it Local
So back to the United States, West Chester and keeping it real, as in right down to the flours and blends. He sources semolina and durum, and when he uses white flour, he imports the high-end “00” from Italy. Joe emphasizes these are grains specifically made for pasta. What also sets Vera Pasta apart is he uses other legit ingredients: San Marzano tomatoes; fresh basil, spinach, mushrooms, pumpkin and other local herbs and vegetables; imported porcini mushrooms; and more.
“If I can get it locally, I do. I head to Phillips in Kennett Square and pick mushrooms. I drive to Lancaster to get pumpkins in season. If I need to, I import it from Italy. It’s that important,” he added.
I can confirm the amazing taste that comes from using fresh veggies and pasta-centric ingredients. I enjoyed fresh spinach linguini, a touch of EVOO and some grated Pecorino Stagionato (imported, of course). The al dente was a given, but what was really outstanding was the finish of spinach. It’s simply not “flavored” with spinach or something green: it’s made with it. The rare bite of sharp and salty cheese? Perfection with the earthy olive oil.
Joe has big dreams for Vera Pasta. He originally started making pasta for restaurants on his day off from his chef’s job, and then started making it on a full scale to sell at farmers markets. Now, he’s opened a store with a future as a pastificio which, in Italy, is a specialty store like a butcher shop or a bakery.
“In a pastificio, you select the freshly made pasta, and order it by the pound right out of the case,” he said motioning to his imported-from-Italy refrigerated display case. “Next I’ll add dry pasta, then a dry pantry, where you can get other items to use on it, like great extra virgin olive oil, balsamic, quality items to enhance the dish.”
Since Joe worked catering during his career, it’s no surprise Vera Pasta has a growing catering menu. Besides the fresh goodness we’ve already talked about, it also features entrees and Roman-style pizza, which is somewhere between what we Americans called Neopolitian and Sicilian.
“In Italy, there’s no pre-cut slice,” he noted. “You tell them how much, they sheer off a big slice, weigh it and you get exactly what you want. When you taste it, you’ll see the dough is different, and it’s topped with the best ingredients.”
Get Vera Pasta Now
You must be hungry at this point and, if you’re even a tiny bit Italian, you’ve probably already stopped to search Vera Pasta’s website so you can order in advance. The shop is open Monday through Friday for pick-up, walk-ins and carry-out catering. You’ll want to check the web and order ahead as the menu changes weekly and always features seasonal selections.
On the weekends, you can catch Vera Pasta at a farmers market near you. And take note: soon Vera Pasta will be teaming up with Cuisine to Go for door-to-door delivery (where available).
Vera Pasta is located at 319 Westtown Rd., Suite K, West Chester, Pa. Call ahead at (484) 883-1179.
Photo credits: Nina Malone with the exception of the ravioli image, which is credited to Vera Pasta.
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