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Storico Fresco

Italian Market: Storico Fresco Alimentari

Local pasta master Michael Patrick offers up his full line of noodles, meatballs, and sauces—all made fresh in-house—plus a host of other products imported from the Old Country.
Christiane Chronicles

The Christiane Chronicles: Stop futzing around with my Manhattan

I worry the classic Manhattan is going the way of the martini: another opportunity for barkeeps to futz around with annoying techniques and show-offish ingredients. Plus: In previous decades, chefs had to be Japanese if they wanted customers to take their sushi seriously. They had to be born in Spain to attempt paella. This attitude seems quaint in an era when scholarly approach trumps birthright.
Storico Fresco

Review: Storico Fresco needs to bring its store to the table

While Storico Fresco is a brilliant store, it’s not much of a restaurant. I had two meals from the menu and two others that sampled from takeout cases, and almost every single dish from the brown paper packages and plastic containers was better than the ones on the restaurant menu.

Fresh on the Scene: Noble Fin, Communion, Storico Fresco, and Hampton + Hudson

Get an early look at four new Atlanta restaurants, including Noble Fin, Storico Fresco, Hampton + Hudson, and Communion.

Build a meal from these 7 Atlanta shops and restaurants

Dining in has its advantages: You can wear what you want, eat when you want, and drink as much as you like. To craft the perfect dinner party but skip dirtying the kitchen, look to these seven purveyors for the best meat, cheese, pasta, wine, and dessert.

Storico Fresco to move to a larger space, expand offerings

Come February or March, Storico Fresco, the handmade pasta shop that opened in Buckhead last year, will move to a new location and expand its offerings to be more like an Italian grocery.

Comeback Carb: Pasta finally wins over Atlanta chefs

It’s been a long road to glory for pasta in Atlanta. Without the large Italian population that blessed other American cities, we never had a community to teach us how to revere fragrant bowls of noodles.

Storico Fresco Uses Long-Lost Recipes for Novel Pastas

Think of Michael Patrick as a pasta scholar. A fascination with homemade noodles began during his South Florida childhood and grew into an obsession for obscure pastas made by vanishing Old World methods. A certified sommelier who worked in restaurants as well as wine education and journalism for two decades, Patrick spent six years traveling intermittently through villages all over Italy, learning from home cooks and culinary professionals, before starting his own small-scale production in a shared kitchen near Your DeKalb Farmers Market. The fanciful shapes, many with unique fillings, that he sells through his company, Storico Fresco, reveal more skillful attention than any other fresh pastas sold in Atlanta. He makes his products with little more than a rolling pin, small dowels, and a wooden comb called a pettine that creates ridges on, as one example, lumachelle—a tubular pasta infused with cinnamon and lemon zest that he traces to a recipe from Benedictine nuns in the province of Le Marche, east of Tuscany.

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