Fresh pasta made to a family recipe and sold frozen for the drive home: ravioli, gnocchi, lasagne and sauces, packed so a Herbert River kitchen can turn out an Italian meal without the rolling. Paul Gatti opened the shop in 1991, working from the cooking of his mother, known locally as Nonna Julie, and it has stayed a small family operation on Authurs Street ever since. There is no dining room and little fuss; the trade is provisions, and the reputation travels, with the pasta turning up on grocers' shelves as far as Tully. In a district where Italian cane-cutting families are part of the fabric, it is the everyday version of that heritage, sold by the kilo.
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