Fabio Milano, like most Houstonians, isn’t from around here. A Texan by way of Italy and Columbia, Fabio has roots in both cultures that inform his approach to food and to life. Fabio has traveled the globe – from Italy to Taiwan to Germany to Argentina – to learn from family kitchen craftsmen and revolutionary restauranteurs alike.
A pasta perfectionist, Fabio tinkers with his recipes daily, making slight but significant adjustments to account for the ever-evolving Houston humidity. He says that companies using machines to knead and form the dough have lost touch with the craft because without your hands in the dough, you know nothing. He feels most in touch with his creative nature when concocting the flavor combinations for his pastas – seeking both surprise and balance in every bite.
Crafted without any preservatives or additives, Fabio’s fresh pasta is another example of Houstonians championing the real food revolution.