{"id":100383,"date":"2021-11-19T18:44:53","date_gmt":"2021-11-19T17:44:53","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/2021\/11\/profile-in-monaco-the-best-pasta-has-a-name-cesano\/"},"modified":"2021-11-19T18:49:14","modified_gmt":"2021-11-19T17:49:14","slug":"profile-in-monaco-the-best-pasta-has-a-name-cesano","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2021\/11\/profile-in-monaco-the-best-pasta-has-a-name-cesano\/","title":{"rendered":"PROFILE. In Monaco, the best pasta has a name: Cesano"},"content":{"rendered":"\n

At the age of 31, Alex Cesano took over at the helm of the Maison des P\u00e2tes de Monaco, a family business that has earned a reputation for its ‘pasta of many colours’ since 1977. This profile of a food enthusiast kicks off a new series of articles\u00a0devoted to local entrepreneurs in the Principality.\u00a0<\/strong><\/p>\n\n

In Saint-Charles, at the Condamine market or in the Casino gallery at Port Hercule, the impression is the same: an Italian culinary journey with a festival of flavours. Looking through the windows of the traditional Maison des P\u00e2tes de Monaco’s different sales outlets, choosing seems like an impossible task. <\/p>\n\n

It has to be said that the asparagus moons and the spinach ravioli, or the carbonara tagliatelle, are certain get your taste buds tingling every time. It’s guaranteed, whether it’s your first or your thousandth visit. If you go through the Monte-Carlo market, in Saint-Charles, you’re bound to bump into a tall blond guy with round glasses. This is Alex Cesano. <\/p>\n\n

>> \u00c0 LIRE AUSSI : <\/strong>Neighbourhoods : Place d\u2019Armes, the Monegasque way of life<\/a><\/p>\n\n

It’s a family affair… <\/h2>\n\n

Because when it comes to the Cesano family, our older readers will immediately think of the parents, who took over the establishment in 1984. However, in recent years, it is their eldest son, Alex, who has taken the reins at the Maison des P\u00e2tes de Monaco. <\/p>\n\n

Travelling helps us realise how lucky we are to be here. I came home convinced!<\/p>Alex Cesano<\/cite><\/blockquote>\n\n

After obtaining his BTS in hotel management and a few years travelling on several continents, from San Diego to Denver, via Sydney and London, Alex Cesano came back to Monaco in 2015, with the intention of working alongside his parents.<\/p>\n\n

\"\"
\u00a9 Monaco Tribune\/Romain Boisaubert<\/em><\/figcaption><\/figure><\/div>\n\n

\u201cAt first\u00a0I wanted to cook, but I actually preferred to be in the dining room, in contact with customers,\u201d says Alex, who was born and raised in Monaco.\u00a0I had already worked with my parents on the La Condamine market stalls, when I was younger. So I figured, why not? I really wanted to live in Monaco again. Travelling helps us realise how lucky we are to be here. I came home convinced!\u00a0\u00bb<\/p>\n\n

Fresh produce <\/h2>\n\n

Used to eating pasta at least once a day from a young age – \u201cat home, we love it, we can’t do without pasta!”\u00a0– he took over from his parents, both natives of Cuneo. Parents who had constantly grown the reputation of the Maison des P\u00e2tes which, in addition to the initial production premises and stall at La Condamine, expanded to Saint-Charles in 2011 and to the Casino gallery at Port Hercule in 2019.<\/p>\n\n

The best sellers? I would say the classics – tagliatelle, rigatoni. But also the more elaborate ones, such as bells with ceps or asparagus mezzaluna. <\/p>Alex Cesano<\/cite><\/blockquote>\n\n

\u201cThis way, we work together, but each in our own space”, says the AS Monaco supporter with a smile. “My father takes care of the production and my mother comes by La Condamine regularly.\u00a0” A real family tradition, which should continue for many years to come.\u00a0\u201cMy two brothers might be joining me. The first is 20, so he has time, but the other one’s thinking about it. I hope it’ll be soon.”<\/p>\n\n

\"\"
\u00a9 Monaco Tribune\/Romain Boisaubert<\/em><\/figcaption><\/figure><\/div>\n\n

The success of the Maison des P\u00e2tes, which also supplies many Monegasque restaurants, such as the M\u00e9ridien or the Fairmont, can be explained in large part by the quality of the products they use.\u00a0\u201cThe flour, eggs, cold cuts and cheese come from Italy and the meat directly from suppliers located in Monaco. Our pasta is prepared every morning in our production unit, near the Condamine market. It is fresh and without preservatives.\u00a0\u00bb<\/p>\n\n

Arthur Leclerc is a fan <\/h2>\n\n

A know-how that is appreciated by some Monegasque celebrities..\u00a0“Arthur Leclerc often stops to pick up some pasta,” confides the eldest of the three Cesano sons.\u00a0“When he played for AS Monaco, Ti\u00e9mou\u00e9 Bakayoko also used to come by regularly.”<\/p>\n\n

In total, no less than 150 kg of fresh pasta is sold every day.\u00a0\u201cThat represents around 750 servings,\u201d says the young manager. The best sellers? I would say the classics – tagliatelle, rigatoni. But also the more elaborate ones, such as bells with ceps or asparagus mezzaluna.”<\/p>\n\n

Having fallen in love with the Riviera and the Principality, the Cesanos and Alex have no intention of leaving it at that.\u00a0 New sales outlets may well pop up in the coming years.\u00a0“We work a lot, but when you enjoy what you do, you don’t keep score”.\u00a0A recipe for success!<\/p>\n\n

>> SEE ALSO: <\/strong>VIDEO. Out and about # 1: La Condamine<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

At the age of 31, Alex Cesano took over at the helm of the Maison des P\u00e2tes de Monaco, a […]<\/p>\n","protected":false},"author":24,"featured_media":99850,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1825,243,251],"tags":[2861],"post_sectags":[],"post_format":[2460],"class_list":["post-100383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editors-choice","category-news","category-whats-on","tag-eating-out","format-profile"],"acf":[],"yoast_head":"\nPROFILE. 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