History
Presto Fast Italian focuses on short-order pasta, a concept that co-owner Toni Calderone has been honing for over three years between four different operations within the O.N.E Hospitality Group. The research and development began with Tutoni's, where the variations of a quick-fire pasta were originally hashed out. The idea improved in September 2017 through the Taste Test Restaurant Incubator concept, The Flour Shop where the pasta recipe (just flour and sparkling water, according to Calderone) was perfected. From there, Calderone and her team began selling the wholesale product through Herb & Herd in York's Central Market and testing the demand for the raw product. Eventually, the final phase of Presto Fast Italian was pressed through the Rig-a-Toni food truck, where cook and service times were finalized.
Specialties
Our pasta is made fresh daily. We pride ourselves in using just flour & water in our dough to make it friendly for most diets.