{"id":932,"date":"2026-03-26T15:59:54","date_gmt":"2026-03-26T15:59:54","guid":{"rendered":"https:\/\/montrosebusinesstimes.com\/?p=932"},"modified":"2026-03-26T16:02:34","modified_gmt":"2026-03-26T16:02:34","slug":"western-slope-italian-food-startup-gets-off-the-ground-scales-up-for-wholesale-individual-orders","status":"publish","type":"post","link":"https:\/\/montrosebusinesstimes.com\/es\/western-slope-italian-food-startup-gets-off-the-ground-scales-up-for-wholesale-individual-orders\/","title":{"rendered":"Western Slope Italian food startup gets off the ground, scales up for wholesale, individual orders"},"content":{"rendered":"

Jenny Pezzica\u2019s vision for Italian Food Emporium has always centered on bringing authentic, traditionally made pasta to Western Colorado.\u00a0<\/p>

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Now, with new equipment imported from Italy installed at the Region 10 Business Cultivator in Olathe, that vision is becoming more accessible to customers across the region.<\/p>\n\n\n\n

Pezzica, a Tuscany native who previously operated a boutique in Italy before relocating to Montrose, launched Italian Food Emporium through Colorado\u2019s Rural Jump-Start program with the goal of producing artisan pasta using classic techniques.\u00a0<\/p>\n\n\n\n

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Some radiatori pasta before it is dried. (Justin Tubbs | MBT)<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

Since then, she has been steadily building her operation, refining recipes and working through the complexities of scaling from small batches to consistent production.<\/p>\n\n\n\n

Using Italgi-brand machinery manufactured in Italy, Pezzica mixes flour and water into dough that is automatically brought to the proper consistency before being extruded and cut into a variety of pasta shapes. The system also includes a specialized drying unit designed specifically for pasta, using carefully controlled airflow and temperature over extended periods to preserve texture and structure.<\/p>\n\n\n\n

\u201cThere is a program that I use for the long pasta\u2026 it\u2019s 23 hours,\u201d Pezzica said. \u201cIt\u2019s not a normal dryer\u2026 it\u2019s a dryer for pasta\u2026 that\u2019s why it\u2019s so special.\u201d<\/p>\n\n\n\n

Customers eager to purchase the pasta have occasionally had difficulty getting their hands on it while Pezzica works through the technical and logistical challenges of expanding production. One unexpected hurdle has been adapting Italian-built equipment to American electrical systems.<\/p>\n\n\n\n

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Jenny Pezzica tweaks her pasta-making machine made by Italgi. The machine is much more advanced than the average home pasta rolling machine and has settings for making several different shapes of pasta. (Justin Tubbs | MBT)<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

\u201cWe didn\u2019t know here in Colorado the 220 comes out at 250,\u201d Pezzica said, noting that voltage differences have at times caused the equipment to shut down as a safety precaution. Adjustments are ongoing as she continues fine-tuning the process.<\/p>\n\n\n\n

Italian Food Emporium currently produces a range of fresh and dried pastas, including asparagus ravioli, mushroom ravioli, butternut squash ravioli and whole wheat pappardelle, along with a growing selection of dried pasta shapes. Pezzica sources organic flour from Roaring Fork Mill, incorporating locally grown grain into products rooted in traditional Italian techniques.<\/p>\n\n\n\n

Interest from customers and retailers across the Western Slope has continued to grow as production increases. Pezzica has begun filling wholesale orders for specialty stores and restaurants in addition to individual customers.<\/p>\n\n\n\n

\u201cI did three or four wholesale orders, and they were really good,\u201d she said.<\/p>\n\n\n\n

While Pezzica had previously explored opening a storefront in downtown Montrose, those plans were delayed after the cost of converting a potential space into a commercial kitchen proved prohibitive. For now, the Region 10 incubator provides space to refine production and build a customer base while she evaluates future retail opportunities.<\/p>\n\n\n\n

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Jenny Pezzica pours water into her machine, which mixes with milled durum wheat to make pasta. (Justin Tubbs | MBT)<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

Pezzica plans to continue expanding both her product line and production capacity, with sauces and additional pasta varieties among future offerings.<\/p>\n\n\n\n

Italian Food Emporium will be selling products at the Madness Craft Show and the Montrose Farmers Market on Fridays and Saturdays. Beginning next week, Pezzica also plans to open the Olathe production space to the public Monday through Thursday from 10:30 a.m. to 2:30 p.m.<\/p>\n\n\n\n