CRISTINA FIORESE
I was born in Bassano del Grappa and am Bolognese by adoption, mother of Isaac and Carolina, passionate about "sweet things", that I have always been cooking to establish a contact with others. I love building human and social relationships and I have a strong sensitivity for environmental issues and civil rights. I like the idea of a "right food", so as a parent I contribute to improve the quality of school meals services in my city. I am passionate about photography, design and storytelling.PINA SIOTTO
I was born in the center of Sardinia, in a family where the self-production of food and the circular economy were the normal management of resources. Arriving in Bologna at a very young age to attend the University, I immediately met the emerging culture of natural cooking, which led me to change my shopping list. The encounter between tradition and innovation is the common thread of my approach to vegetable cooking, which I have been practicing and teaching for about twenty years. I look for the essential in every form of life.Born in Brussels, raised in Rome and moved to Bologna to study, Alfredo is one of the four founding partners of Pasto Nomade, where he brings his experience in communication and strategy. Alfredo is passionate about art, music and human relationships, and believes that food can be a vehicle for the same values of inspiration and change that he pursues in his work as a designer and facilitator of collaborative processes.
Adele was born in Bologna, has grown up among the flavors of homemade dishes of the Bolognese and Neapolitan tradition. Valuing and respecting food is her passion and she does it taking care of everything around it: the table, the settings, the details. Fabrics and travel passionate, with more than ten years of experience in the world of corporate catering, we met because she is the creator of Dress Lunch, a consultancy company for events and working lunches: to collaborate seemed the most natural thing to all of us.
Bianca is of Bolognese origins, she was a curious and energetic child, wild with the scouts and a bit of a nerd at school. Her greed for the world led her first to explore Venice as a designer and then to land in the kitchen, among desserts, as a visionary pastry chef.
Born in Essex, Rachel grew up in Germany and Cyprus, where her love for food began. She left her corporate life in London for a more sustainable one in Italy, falling in love with Bologna. Passionate about nurturing others and building community, she now focuses on creating shared experiences through sustainable food, drawing on her HR background.
Qasem is originally from Afghanistan, part of the Hazara population, direct descendants of Genghis Khan. His gaze is so strong that it exudes sweetness, he is our expert baker of native recipes and helps us organize and keep everything clean and in order.
How Pasto Nomade started
During the first months of the 2020 pandemic, we found ourselves closed and far away, and we felt the need to stay in touch with others and build a community more strongly than ever. Everyone from their own homes, in different parts of the world, we virtually met to cook together. Sharing such a strong and extraordinary experience has generated the desire to create a take-away cooking service based on respect, transparency and the urgency of preserving biodiversity and the ecosystem.
Act now
Change mentality
Consume responsibly
Limit waste
Change the way of life
Produce and transform
Our commitment to the UN Sustainable Development Goals (SDGs).With our work we contribute to several of the sustainable development goals defined by the UN to move towards a better future for the whole planet and its inhabitants. We believe that having points of reference like this is useful and necessary.
What a company Pasto Nomade is
We recognize ourselves in a business model that focuses on sustainability and sharing. We have set up a Benefit Company to create value and have a positive impact on the reality to which we belong.
We do it like this
Choosing local raw materials
Proposing balanced, substantial and nutritious combinations
By minimizing the use of non-reusable packaging
Using the take-away service responsibly