CRISTINA FIORESEI 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 SIOTTOI 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.
ADELE COMO 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.
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.
Virginia, a true Bolognese with a passion for travel, is the first one you will see when you come to us: ready to welcome every request and have a chat, she takes care of the dining room service and deliveries with attention and curiosity.
Aisha has been with us for a few months, she comes from Somalia and made long journeys before arriving in our laboratory. She is a precious help in the kitchen, where she works on the preparation of raw materials with passion and attention to detail.
Luna was born in Ravenna and arrived in Bologna a couple of years ago to undertake an academic career following her passion for sculpture. She is passionate about art in general, she likes being surrounded by nature and travelling. She loves animals and for her this is one of the reasons why she chose Pasto Nomade to gain work experience alongside her artistic studies.
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.
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