Each piece of delicious pasta is hand rolled at Penne Restaurant. Executive Chef Roberta Adamo believes customers can taste the difference between manufactured pastas and her own fresh, homemade selections: “You can always taste the difference when pasta is made with the warmth of your hands and the warmth of your heart.”
When the restaurant opened 10 years ago, Adamo was among an elite few that took the time to serve hand-crafted creations, like Farfalle, Garganelle, Cavatelli, Ravioli and Gnocchi. She learned her trade And now, she’s once again got the leg-up; Penne is developing a line of gluten-free hand-crafted pastas to accommodate all guests.
But Adamo can’t serve the freshest and finest to all of Philadelphia on her own. Along with Donna Robb, sous chef to Penne, and many talented employees and interns from The Restaurant School at Walnut Hill College and Drexel Culinary Arts, Penne is a team-effort—one that aids the efforts of the Slow Food movement. In addition to using local ingredients, like South-Philly Claudio’s house-made Mozzerella and pork from Country Time Farm in Hamburg, PA, Adamo and Penne support Slow Food Philly, and ultimately good, clean and fair food.
Penne also offers customized cooking classes for groups ranging from six to 100 people! Penne is also anticipating a few exciting events this year, including: a guest chef event in April, a Wine and Food Festival in October and an all-inclusive pasta making class in December. But hurry to Penne before the pasta runs out!
