Rooted in Gragnano, Italy—where Michael Bozza’s grandfather ran a pasta company—Bozza Pasta makes fresh, frozen and dry pasta in Rochester, New York. Michael learned the craft through his family and later joined forces with Marisa to build a local business that supplies restaurants, markets and retail stores while also offering pasta from its Greece manufacturing facility and shop. The company is known for scratch-made ravioli, gluten-free selections and a fast-casual Bozza Bowl eatery.
Scaramuzza's Pasta Products IncFamily-owned and operated since 1962, Scaramuzza’s Pasta Products makes fresh and frozen pasta and ready-to-eat Italian meals in Clifton Heights. The business began with Clementine DeLoggio and her daughter Mary hand-making ravioli from family recipes rooted in Rosetta, Abruzzo, and remains under the leadership of Bob Scaramuzza Sr. and Bob Scaramuzza Jr. Today, its products reach more than 200 retail locations while the Pasta Shoppe also offers prepared foods and catering.CLIFTON HEIGHTS, PA
New York Ravioli & Pasta CompanyDave and Paul founded New York Ravioli & Pasta Co. after growing up with the Sunday-dinner traditions of New York’s Little Italy. The company carries that family-centered heritage into fresh gourmet ravioli made for home cooks and restaurants throughout the tri-state area.NEW HYDE PARK, NY
Fasta & Ravioli CoSince 2008, Fasta & Ravioli Co. has made fresh artisan pasta, ravioli, sauces and pesto in central Pennsylvania, using locally sourced ingredients and original recipes. Based in Pleasant Gap, the company grew from a small State College storefront into a three-location operation serving local retailers, farmers markets and a dozen restaurants. Its seasonal offerings span more than 60 pasta varieties, while its wholesale work includes custom pasta and ravioli made for restaurant kitchens.LEMOYNE, PA
SfogliniSfoglini began in Brooklyn in 2012 as a 700-square-foot pasta laboratory founded by Scott Ketchum, with the aim of bringing Italian pasta-making tradition to the United States. Now based in Coxsackie, the company makes pasta in a 37,000-square-foot Hudson Valley factory while retaining its focus on careful technique and inventive shape design. Its products are made for both home cooks and restaurants.WEST COXSACKIE, NY