Pasteria Corsa campaigns for short supply chains

Promote short circuits

In the 2000s, Olympe Savelli was a restaurateur when she was noticed by a food critic for Times Magazine. Is this the trigger? A few months later, she created the “Napoleon & Joséphine” in Los Angeles.

Four years later, it’s back to the Ajaccio region, where A Pasteria Corsa will see the light of day in October 2020. With her partner, Olympe Savelli makes fresh organic pasta there with ancient wheats grown and processed in Alata by I Mulinaghji corsi.

At present, Olympe Savelli plans to create a cannery to make dishes and diversify its products which will be distributed throughout Corsica.