400 N Canon Dr, Beverly Hills, CA 90210, USA +1.310.205.5444

About

AboutIl Pastaio

Twenty three years ago, continuing the culinary dynasty of the Sicilian Drago family and currently considered to be one of the best kitchens in the city, Giacomin Drago launched the highly popular and acclaimed Il Pastaio (“the Pasta Maker”) restaurant in the heart of Beverly Hills.

It began by serving simple, authentic pasta dishes inspired by the rhythm of the seasons of fine ingredients. Being raised in the small town of Galati Mamertino, the Dragos were surrounded by the fragrance of ripened tomatoes, richness of olives, freshly handmade rolled pastas and many cheeses and wines typical of the region. Many of the notable and highly praised pastas on this innovative menu include the divinely rich pumpkin ravioli; the smooth and sensual squid ink risotto, and even the traditional house favorite spicy tomato sauce – Arrabbiatta.

About
About

AboutIl Pastaio

Twenty three years ago, continuing the culinary dynasty of the Sicilian Drago family and currently considered to be one of the best kitchens in the city, Drago brothers Giacomino, Celestino and Calogero launched the highly popular and acclaimed Il Pastaio (“the Pasta Maker”) restaurant in the heart of Beverly Hills.

It began by serving simple, authentic pasta dishes inspired by the rhythm of the seasons of fine ingredients. Being raised in the small town of Galati Mamertino, the Dragos were surrounded by the fragrance of ripened tomatoes, richness of olives, freshly handmade rolled pastas and many cheeses and wines typical of the region. Many of the notable and highly praised pastas on this innovative menu include the divinely rich pumpkin ravioli; the smooth and sensual squid ink risotto, and even the traditional house favorite spicy tomato sauce – Arrabbiatta.

 
Giacomino Drago | Catering Events

GiacominoDrago Biography

Giacomino Drago is the youngest of eight children from the small town of Galati Mamertino in Sicily’s Messina region where the family grew and made almost everything they ate; from pressing olives to make olive oil, to making fresh cheeses, to watching his father make wine from their own vineyards.
Even before the age of 11, when Giacomino began cooking at the family’s area restaurant Portella Gazzana until the age of 16, Giacomino showed great interest in the family kitchen experimenting with risotto from locally harvested Porcini mushrooms, even though his first few attempts didn’t exactly pan out.

 

MakeReservation

Reservation +1 310-205-5444 – il.pastaio@yahoo.com