PRESS & AWARDS.
“A good cook is like a sorceress who dispenses happiness.”
CA Grown-Farm2Fan
“We actually use a lot of cling peaches in our recipes.” - Chef / Owner Pasquini’s Fine Italian Food, Angelo Micheli
VIDEO: July 25, 2017 (@ 00:28) | CALIFORNIA GROWN
Appeal Democrat: Best Of Yuba-Sutter
Pasquini’s Serves Up Nearly A Century Of Food, Family And Lore
“Italian family cooking — traditions including sauces with undisclosed recipes — is what the restaurant does best. What’s shared among guests six nights a week is an appreciation for dinner entrees of spaghetti aglio e olio, calamari limonata or a ribeye steak that dominates a dinner plate with just enough room for a small hill of mashed potatoes.”
Featured in Farm-to-Fork Corridor
Rebirth at Pasquini's
"Everything we pick from our garden, we use," Angelo said. He explained that when they planted their first garden, a winter garden, they weren't sure how much they'd get from the onions and carrots as well as the many types of greens: "We didn't know how much would come up, but it all came up; much more than we could use."