PRESS & AWARDS.
“A good cook is like a sorceress who dispenses happiness.”
CA Grown-Farm2Fan | CALIFORNIA GROWN
“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)
Best Of Yuba-Sutter | APPEAL DEMOCRAT
Pasquini’s Serves Up Nearly A Century Of Food, Family And Lore | COMSTOCK’S MAGAZINE
“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 all’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.”
Open Since 1930, Pasquini’s Has Been Serving Italian Food In Northern California Longer Than Any Other Restaurant | ONLY IN YOUR STATE
“Opening a restaurant and keeping it open is hard work. Many fine restaurants have come and gone here in Northern California, simply because that’s the way things go sometimes. That’s why visiting a restaurant with some actual history is always a real treat, and a visit to Pasquini’s is the perfect example. Open since 1930, this little eatery has been serving up authentic Italian food in California for nearly a century. Not only is the food delicious, but the cozy vibe and historic atmosphere ensure that you’ll fall in love with this place by the end of your meal.”
Featured in Farm-to-Fork Corridor | ASSEMBLYMAN JAMES GALLAGHER
Facebook Video: August 2020 (@ 01:34)
Rebirth at Pasquini's | APPEAL DEMOCRAT
"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."
Article: August 25, 2009 rebirth