Jenny Pezzica’s vision for Italian Food Emporium has always centered on bringing authentic, traditionally made pasta to Western Colorado.
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.
Pezzica, a Tuscany native who previously operated a boutique in Italy before relocating to Montrose, launched Italian Food Emporium through Colorado’s Rural Jump-Start program with the goal of producing artisan pasta using classic techniques.
Since then, she has been steadily building her operation, refining recipes and working through the complexities of scaling from small batches to consistent production.
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.
“There is a program that I use for the long pasta… it’s 23 hours,” Pezzica said. “It’s not a normal dryer… it’s a dryer for pasta… that’s why it’s so special.”
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.
“We didn’t know here in Colorado the 220 comes out at 250,” 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.
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.
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.
“I did three or four wholesale orders, and they were really good,” she said.
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.
Pezzica plans to continue expanding both her product line and production capacity, with sauces and additional pasta varieties among future offerings.
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.
During the summer season, customers will also be able to find Italian Food Emporium at the Ridgway Farmers Market on Fridays and the Mountain Village Farmers Market on Wednesdays.
In addition to direct sales, the company offers wholesale pasta to specialty food retailers and restaurants across the Western Slope. Businesses interested in wholesale information can contact the company at theitalianemporium@outlook.com
As production continues to expand, Pezzica remains focused on refining her process and building toward the long-term goal of opening a dedicated storefront in Montrose — bringing small-batch Italian pasta to more tables across the region.
Justin Tubbs is the Montrose Business Times editor. He can be reached by email at justin@montrosebusinesstimes.com or by phone at 970-765-0915 or mobile at 254-246-2260.
