We believe that pasta is much more than a set of ingredients
We believe that eating is first of all an agricultural action
We believe that the transparency on raw materials is about making food culture
We believe that pasta makes people happy
We believe that cream into the Carbonara is a sort of crime
But don’t believe us. Come on and try!
The founder
Marco Ramassotto
"A plate of pasta begins in a field. What we choose to eat decides which fields survive."
Marco didn't come to SoFàre from a kitchen. He came from the land. He grew up on his family's farm outside Turin and spent years on the other side of the plate: livestock, milling, supply agreements signed directly with Piedmontese farmers. He learned what a well made ingredient costs long before he learned how to cook one.
SoFàre began a long way from Vienna, on the Camino de Santiago, cooking every evening for the other walkers. The name is two Italian words, so and fare, meaning "I know how". It was half a provocation and half a wish. In December 2020, in the middle of a pandemic, he opened the doors on Hollandstraße.
He still chooses every supplier himself: organic eggs from hens raised outdoors, and producers who share the same standards. No wholesalers, no compromise dressed up as a saving. And a room that is deliberately informal, where substance matters more than show.