I got an email today from a venture capitalist seeking to learn more about a project I’ve been working on for the past year. Seems they may want to encourage their companies to consider our model, which has begun to gain national recognition. Pretty cool, I thought, but my back burner is still simmering pasta shop thoughts. Now, would I want to grow my pasta shop into a national franchise? Surely some of the financial wizards I know could work out the details. Hmmm.
While strolling the narrow streets of Otranto last month, we came across a pasta shop of different sorts than the one I featured yesterday. This one sold all kinds of local specialties, and plenty of common shapes that any Italian – and most foreigners – would recognize. Here are a few pictures:
This model has its charms, I suppose. Perhaps my shop could be a pasta aggregator, showcasing small producers from all over Italy, or the States, or the world for that matter? I could still do community outreach and/or cooking classes. Hmmm.
This line of brainstorming doesn’t capture my interest. I’d much rather channel my creative energies towards the creation of artisan pasta. I could vacuum pack anything that didn’t sell for the day, and sell it from a freezer case at a reduced cost, or turn myself into a non-profit and donate what’s left to a local food kitchen. How often do the homeless get anything other than what’s cheap and easy?
Tomorrow afternoon I will again attempt orecchiette. I clearly need something to do with my hands.