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pasta is our passion! fresh pasta is our obsession!!


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pasta is our passion! fresh pasta is our obsession!!


HEALTHY AND LOCAL

Locally grown food tastes and looks better. The crops are picked at their peak, and farmstead products like cheeses and are hand-crafted for best flavor. Livestock products are processed in nearby facilities and typically the farmer has direct relationship with processors, overseeing quality - unlike animals processed in large industrial facilities.

Local food is better for you. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food. Food imported from far away is older and has traveled on trucks or planes, and sat in warehouses before it gets to you

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

" I wanted to gather together the ingredients to make my recipe for happiness: love, involvement, humanity, good humor, conversation, sharing, discipline, beauty, sensuality, respect… and to put hospitality back into the heart of our daily preoccupation, both in the dining room and the kitchen."

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The Kitchen


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The Kitchen


mirko  di giacomantonio

EXECUTIVE CHEF

Chef Mirko  is a native of the small coastal town of Tortoreto, Italy located in the region of Abruzzi. Surrounded by food his entire life, Mirko learned to cook by watching his maternal grandmother, Rosa (who he lovingly refers to as "Noni") work tirelessly in the family kitchen. Mirko saw Noni prepare food everyday for many family and friends…He learned "how to" cook, but more importantly, Noni imparted to him the "love" that is embodied in freshly prepared food placed in the center of a table.

Prior to opening Mirko Pasta, Mirko worked as a chef and as a manager in numerous restaurants in Italy, Belgium, Germany, Romania, and the United States. The first fast, casual Italian concept in which Mirko was involved with in the U.S. was Figo Pasta launched in Atlanta, 2001. He was later attracted to the more refreshing, leisurely paced area of Athens, GA, and after moving to Athens, he soon discovered that the quaint city and surrounding community would be the perfect setting for a new vision of his, Mirko Pasta.

Mirko sums it up best: "When people come to Mirko Pasta, I want them to feel like I felt when I went to my grandma’s house"...enjoying a delicious meal served up with love in an environment filled with enthusiasm, joy and passion.