accolades
Atlanta Woman
Timing is everything. Opening up a pasta business in the midst of the no-carbohydrate Atkins' diet craze, for instance, is not the best example of great timing.
"It was tough," admits Elisa Gambino, who did just that, opening Via Elisa in July 2002. "But I had just done enough research to think that I could make a go of it.
I didn't think that I would find a lot of people - a big group of people - who would want my kind of pasta. I just was hoping I could find enough.
Timing is way overrated. read more...
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BIZ Georgia
Via Elisa Is on a Roll in Atlanta. Elisa Gambino's pasta shop on Howell Mill Road is small. But the word-of-mouth reputation about her freshly made pasta is getting very big around the city, thanks to the skills she picked up from her Italian family as well as help from the Georgia Small Business Development Center (SBDC). read more...
Atlanta Journal-Constitution
A Closer look at Carbs By CAROLYN O'NEIL
For Cox News Service
Wednesday, January 30, 2008
ATLANTA — Have you heard the joke about "the pasta diet"?
It goes like this. You walk "pasta" the doughnut shop. You walk "pasta" the candy store. You walk "pasta" the ice cream parlor. You lose weight. Pretty silly; but as with most good comedy, it's based on the truth. And, despite a recent bad reputation, it's probably not the pasta that's making you fat. read more...
Atlanta Journal-Constitution
PERSONAL SHOPPER: Fresh, floury, bonafide. Atlanta pasta maker does things the real Italian way
By JOHN WATERHOUSE
Gambino listened to public demand and opened her doors to home chefs, too. A tight and tiny retail section of her shop sells fresh pasta, sauces, meats, cheeses and imported Italian cooking items (oils, honey, croutons) to anyone who's hungry. Via Elisa makes pasta daily and provides cooking instructions to make life easy. read more...
Creative Loafing Atlanta
The road to righteous pasta
A trip to the west side's Via Elisa
By CLIFF BOSTOCK
Elisa is as fanatical as any Italian artisan. Her pasta contains no water. It is made with eggs from free-range hens and organic flour. The ricotta that stuffs some of the ravioli and tortellini is the same the Gamberonis buy from a small farm in Italy.
read more...
Atlanta Journal-Constitution
Italian-American turns out prime handmade pasta
for upscale tastes
By JOHN KESSLER
If you've been eating around Atlanta lately, you may have noticed the bulbous tortelloni that have taken over the city's better menus. Maybe you've had the porcini tortelloni with tomato water at Dish or the sweet pea and ricotta numbers served with chicken at Aria.
You can thank Elisa Gambino of Via Elisa -- a former CNN broadcast journalist who has decided to change Atlanta's pasta paradigm one handcrafted batch at a time. Read more...
Knife and Fork: The Insider's Guide To
Atlanta's Restaurants
March 2003
If there is anything easier and nicer to fix on a moment's notice than fresh pasta, we want to hear about it. Done almost as soon as the water boils, compatible with almost anything you may happen to have around (butter, olive oil, ground pepper, and even, in case of emergency, sunny-side up eggs dumped unceremoniously on top), fresh pasta is the bomb. Read more...
Atlanta Journal-Constitution
Personal Shopper
By JILL SABULIS for the Journal-Constitution
Whether it is a dinner party entree or a precursor to the holiday meal itself, pasta is a sure bet, and Atlanta has a new source for the real thing: freshly made, not dried or frozen. Read more...
Atlanta Journal-Constitution
SHORT ORDER -
QUICK TIP
By ELIZABETH LEE for the Journal-Constitution
Eating pasta made fresh daily once meant dining at an upscale restaurant. No more. Via Elisa hand-makes pasta with such premium ingredients as porcini mushrooms, sheep's-milk ricotta and organic eggs, for sale to consumers as well as restaurants. Read more...
Creative Loafing Atlanta
Gluttons Unite
Fresh is the key to summertime fare
By BILL ADDISON
Her tortelloni filled with ricotta and lemon zest could be the most ethereal pasta I've ever put in my mouth, and apparently I'm not alone in my elevated opinion...
Read more...
Atlanta Magazine
On Food
by CHRISTIANE LAUTERBACH
Some of the best restaurants in town have given up making fresh pasta since Elisa Gambino, formerly an Emmy Award-winning field producer for CNN, gave up combat zones to become a pasta zealot. Read more...
The Sunday Paper - Chopping Block
Pasta pleasures
Elisa Gambino gets fresh, the Italian way
By Suzanne Wright
Three and a half years ago, Elisa Gambino opened Via Elisa, a shop that makes fresh pasta daily. Via Elisa provides pasta to Aria, Rathbun’s, Piebar, Capital City Country Club, Table 1280 and Bold American Catering. Her pastas are also sold at area Whole Foods stores.From The Sunday Paper, May 21, 2006 Read more...
The Sunday Paper - Atlanta's "it" list 2005
Elisa Gambino's fresh pasta shop may be set amid the fast-food restaurants and oil change centers of Howell Mill Road, but once customers taste her product, they'll think they've died and gone to Rome. Demand for Gambino's product just keeps growing. Her patrons are mostly restaurants, but discriminating cooks can call a day ahead and experience the glory at home. (From The Sunday Paper, September 18-24th, 2005).
The Food Network: Road Tasted
The Food Network's popular show Road Tasted recently filmed an episode at Via Elisa Fresh Pasta. Teaching Bobby and Jamie Dean (left and right) about the joys of making and eating authentic fresh pasta was entertaining. The show first aired in Spring 2007. View the slide show...
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