Lilly's Fresh Pasta

Visionary

Based outside of Boston, MA, Lilly's Fresh Pasta is New England’s most trusted fresh pasta supplier. Since 1986, we have provided the northeast’s finest restaurants with our gourmet pasta, ravioli, tortellini, and gnocchi.

We never pre-cook our items because we believe that nothing compares to the flavor of fresh! Our pasta is simply made from 100% non-GMO North Dakota semolina and grade A eggs, and our ravioli fillings are made from scratch in our kitchen using all-natural, premium ingredients - no shortcuts, preservatives, or can openers required.

Lilly’s customers are some of the most devoted you’ll ever see in wholesale: they know the degree of flavor, texture, and culinary excellence they can expect from Lilly’s pasta, and won’t even entertain the idea of serving another brand. It’s not that Lilly’s pasta simply wins over competitors – there are no true competitors. It’s pasta the way Mama made it, and it’s nearly impossible to imitate.

For a full menu or to request some delicious samples, please visit www.lillysfreshpasta.com

Business Development

Lilly's Gourmet Pasta Express

10 years developing a small local Quick Service Restaurant concept specializing in Takeout and Delivery of specialty fresh pasta entrees by ways of Franchising the model, for more info check out www.Lillysgourmetpasta.com

Founder

Lilly's Fresh Pasta 

Manufactured specialty ravioli, Tortellini, Gnocchi, Fresh pastas, Extruded Fresh Pastas, Fillings and more, daily responsibilities were to follow specific recepi  guidelines to manufacture high quality pasta products.

Pasta Maker

Fresh Pasta Enthusiast | Entrepreneur | Pastaio| #pastapeopleOnaMission |

With over 40 years in the fresh pasta industry, I’ve had the incredible opportunity to work alongside our founder Lilly Dalelio. I feel truly blessed to collaborate with many talented and amazing people, especially exceptional chefs and restaurant owners. It’s a journey filled with fulfillment and inspiration!

As an 11-year-old immigrant from Italy, This journey has "CARB" transformed my life 100X, impacting all the closest people in my life. Patience, Confidence, and Respect have been the cornerstones of my foundation!

Lilly D’Alelio, the founder of Lilly's Fresh Pasta, has profoundly shaped and inspired my "WHY." My mother instilled invaluable lessons in me, both at work and at home. Growing up surrounded by pasta and a single mother with a desire to build a business with a determination not to fail but rather to impact the many chefs who choose her products inspired me to learn the importance of Customer responsibility and Commitment to the best quality. When we create a custom recipe product for a chef, there is no room for error, and "WE" take their Vision with immense seriousness to ensure we exceed the customer's needs.

Our mission is to deliver the highest levels of service. I love octopus, a memory of my childhood catching "polipi" in the Ligurian Sea in Nervi, Italy. The eight tentacles each symbolize the pillars of entrepreneurship. If you ever wanna talk Octopus and Fresh Pasta, GAME ON, let's get after it.

Building long-term relationships with clients and supporting my team and Lilly's vision by expanding nationwide is a key focus for me. I am obsessed and passionate about meeting and working with talented, creative food service individuals. There’s always something new to discover, and the endless possibilities of people who love pasta reflect a dynamic path we share.

Thanks for reading my About me section 

"Eat more Fresh pasta, & Less Foodservice Drama"

Antonio D’alelio

Happy 🎉New Year
A Deliberate Step Into 2026

I’m making a decision that matters to me deeply.

Lilly’s Fresh Pasta has been built over nearly 40 years by holding an uncompromising line on a few fundamentals: 
👏unmatched quality ingredients, 🇮🇹Italian-engineered manufacturing equipment designed around customers needs and 
🏆a heritage-driven approach to service rooted in quiet excellence,the kind associated with institutions like The Ritz-Carlton. 

Since 1986, this foundation has guided our mission: “To impact every dining experience in America with exceptional pasta quality and extraordinary world class service”

From Lilly and Gianni Dalelio  $89 founding story through my own leadership, our lives have been devoted to earning customers trust. 
That commitment extends to how we treat our people and how we manufacture food: clean, quality-first processes with glyphosate chemical-free carbohydrates non-negotiable commitment to helping chefs deliver a healthy clean food experience. 

We have grown not through shortcuts, but through high standards, becoming a trusted long-term proud partner in foodservice.

With that position comes responsibility.

At this stage of the company and in my own leadership I believe the most enduring organizations are guided not only by vision and execution, but by proven, experienced judgment. 

As complexity grows, decision quality matters more to me than speed.

I’ve reached a point where relying solely on my own instinct or experience accumulated within 1 company is no longer sufficient. 

II want my thinking to be challenged. I seek better inputs into the decisions that matter most, so we can continue evolving a company that creates opportunities for people and unmatched pasta foodservice solutions 

Beginning in 2026, I will be forming a small, highly selective Board.

I am seeking 3 senior Women & Men with proven track records in food, CPG, or adjacent manufacturing, ideally with Fortune 100–500 (or equivalent) experience, who have:
	•	Led complex organizations with financial discipline and operational rigor
	•	Built durable businesses grounded in integrity and long-term enterprise value creation
	•	Demonstrated sound judgment across growth, risk, and capital allocation
	•	Reached a stage where mentorship and stewardship are meaningful commitments

I will continue to lead day-to-day strategy and execution. 

What I am intentionally adding is earned counsel perspective that strengthens my decision making and supports long-term durability.

This step matters to me. I am ready for it.

If guiding a founder-led, private pasta manufacturing legacy business aligns with how you choose to give back at this stage of your career, I would welcome a confidential conversation. 
There will be one final question at the end of that conversation—one that matters more than résumés or titles. 
I’ll save it for when we speak.

Direct outreach is welcome. Discreet introductions are appreciated.

With gratitude and respect,
Antonio

CEO | 2nd-Gen Fresh Pasta Pioneer I make pasta that behaves on the line and doesn’t need excuses on the menu. If it’s mushy, full of fillers, or mostly water—I’m not your guy. Quality you can taste, trust, and trace. 🍝

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Back to America. 🇺🇸

36 hours later—with very little sleep and a whole lot of work ahead.

I traded rest for gnocchi technology insight, and I’d do it again in a heartbeat.

What a great story. What a great family. What a great company.

Yesterday in the Veneto region of Italy, I had the privilege of spending time with the Sandoré family—a family that has been building the best gnocchi machines in the world since the early 1980s.

Trips like this are never just about equipment.

They’re about people.
They’re about legacy.
They’re about the opportunity to create jobs, serve clients and partners, and build something that lasts far beyond a single product.

The cycle of business is so much more than just making gnocchi Ripieni.

I told Mr. Sandoré this directly: what they’ve built isn’t just machinery it’s craftsmanship, pride, and decades of commitment to quality.

I originally planned to launch in March.
Instead, I made a bigger decision.

I chose to invest in a larger, more industrial “RIPIENI” system with significantly higher line outputbecause I believe in this product that much. 
After learning how the gnocchi world approaches gnocchi production, I gained tremendous insight. 

If anyone in America is looking for world-class gnocchi machines, reach out to the Sandoré family just shoot me a DM, I'm happy to connect you!

They are the real deal.

I love ❤️ my country.
I love 😍 Italy.
And we deeply believe in lifelong partnerships that create long-term value, trust, and market leadership.

Grateful. Energized. Just getting started. 🇮🇹✨

#Pastaman
#PastamanProductionSeries
#FreshPasta
#Gnocchi
#ItalianCraftsmanship
#FoodManufacturing
#FoodInnovation
#CulinaryTechnology
#ChefDriven
#QualityOverEverything
#NoShortcuts
#MadeInItaly
#AmericanManufacturing
#FoodEntrepreneur
#OperationsExcellence
#ScalingWithIntegrity
#FamilyBusiness
#B2BFood
#FoodIndustry
#LeadershipMindset

What do Food Safety manager Maria and the Head of Maintenance ken have in common? 🤝🍝

Everything.

In food manufacturing, these two roles don’t sit in silos — they sit at the core of trust.

🧼 Food Safety protects the product it's the guardian of standards.

They focus on:
	•	Preventing biological, chemical, and physical hazards
	•	HACCP plans, GMPs, sanitation, allergen control, SQF
	•	Documentation, audits, and regulatory compliance
	•	Making sure what leaves the building is safe to eat — every single time

Think of Food Safety as the rules of the road 🚦

🛠️ Head of Maintenance

Maintenance is the guardian of reality.

They focus on:
	•	Equipment reliability and uptime
	•	Preventing breakdowns that cause contamination
	•	Designing, repairing, and maintaining cleanable, food-safe equipment
	•	Eliminating risks like:
	•	Metal shavings
	•	Oil leaks
	•	Cracked belts
	•	Standing water
	•	Worn seals and gaskets

🛠️ Maintenance protects the process.

The best plants I’ve seen are the ones where:
• Food Safety and Maintenance walk the floor together
• Problems are fixed before they show up on an audit
• Cleanability matters as much as speed
• “Good enough” is never good enough

Because when these two are aligned, you don’t just pass audits —
you protect customers partners, vendors, your brand, and your future.

👏 Huge respect to the teams who do this work every day — often behind the scenes — but absolutely at the front line of excellence.
Grazie Maria & ken


#FoodSafety #ManufacturingLeadership #MaintenanceMatters #QualityCulture #FoodManufacturing #Teamwork #OperationalExcellence

Attention distribution partners, category managers, and buyers 👋

One thing has never changed:
the most important person in the room is you.

And right now, we’re preparing to show you something special this March!

Without letting too much out of the bag…

We’re delivering in-person, delicious, innovative, chef-tested culinary “RIPIENI” di gnocchi—designed for pan-seared applications, fried appetizer programs, and center-of-the-plate entrées.

And between us… I can’t wait to see the first chef turn these into fried blueberry cheesecake balls or key lime pie bites.
The possibilities are endlessly tantalizing.

Think elevated, artisan, globally inspired.
And yes—pierogies and potato croquettes are quietly joining the conversation.

From the West Coast to the Midwest, Southwest, Northeast, and Southeast, these gourmet, chef-driven concepts are ready to meet operators where they are—and help them win with creativity, versatility, and crave.

The countdown is officially on.
Beginning of Q2, thousands of sample kits will be ready in the hands of our sales teams

Out of the New England region reach out to
Angelo Diniz Paul Laliberte Jr 
Ross Pisani  
If you’re in the New York region, including New Jersey and Pennsylvania Dina Roditis Castillo  Meserete Davis  Jay Tate 
and in the middle Atlantic region Joe Burnett Paulean Robinson 
From the A.J. Letizio Sales & Marketing, Inc team 

If your in the south east stretching from the Carolinas down to Florida and Tennesse reach out to chef Rich Smice and the Food Sales East teams 
And in the Midwest Chef Kevin Malec who can be reached at kmalec@lillysfreshpasta.com 

Product information will be available end of January and orders will begin shipping April 1or sooner…

We can’t wait for you to see them.
Even more—we can’t wait for you to taste them. 🍽️🔥

And as always—if you’re looking for a career change and feel called to build something that actually matters…

We’re not here to fill job descriptions.
We’re here to impact careers.

If you believe in the importance of clean, chemical-free, thoughtfully sourced carbs, then we should talk.

We’re nurturing teams who care deeply about craft, integrity, and raising the standard of what food can be.

I invite you to meet with our team director at
📩 careers@lillysfreshpasta.com

Come see what we’re about.
Come see what we stand for.
Come see why we’re committed to building something special, meaningful, and built to last with you.

The best is still ahead.

#GnocchiInnovation
#FilledGnocchi
#ChefDriven
#CulinaryInnovation
#MenuInspiration
#UnreasonableHospitality
#CleanIngredients
#FoodManufacturing
#HospitalityCareers
#CareersInFood
#JoinTheTeam
#FoodIndustryJobs
#CraftedForChefs
#RestaurantInnovation
#ChefLife
#BetterCarbs
#FutureOfFood
#BuildSomethingGreat
#PeopleAreTheIngredient
#LillysFreshPasta

🔥 ItsPastaman Productions stops by Murray’s Tavern (Revere, Broadway) 🔥

Boy. Oh. Boy. This place does NOT disappoint. 👏🍝

From the moment you walk in, Murray’s Tavern hits you with that classic tavern energy—warm, welcoming, and full of soul. And the food? Worth the trip. Every bite.

If you’re anywhere near the North Shore of Boston, do yourself a favor and make the stop. This is the kind of spot you remember… and come back to.

🎬 Series 1 of It’sPastamanProductions officially begins NOW.
Can’t wait to be back in your restaurant again soon.
and be sure to tell Moises Steven and Greg that Pastaman sent you!!!


#PastamanProductions #NorthShoreEats #RevereMA #BostonFoodScene #FreshPastaLove #SupportLocal 🍷✨

In recent weeks, conversations with my mother have revolved around the essence of Italian-made pasta fresca in America. We've discussed the importance of patience and the commitment to doing things the right way, even when it takes longer.

She reminded me of a simple yet profound truth: as we scale, we must honor our roots and the history of this wonderfull craft we are blessed to be a part of, ensuring that nothing compromises the quality of our people and ingredients.

Currently, we are building a strong sales engine and laying a solid foundation. The next phase will focus on what truly matters.

We are assembling a world-class team, including a chef, a nutritionist, and a core group that has been manufacturing together since 1986 protecting the integrity of fresh pasta not to mention the rock solid food safety and QA/QC team.

This journey is about pasta obsession and a discipline to treating pasta with the same seriousness as any great cuisine and fully committing to “La Gastronomia di Pasta Fresca e RiPiena”

As we launch forward 2026, our vision is taking shape. The team is energized, and the work is just beginning.

My mother was right: to build the future, we must honor the past and never forget how, where, and why it all started… 

“Tra il Dire ê il Fare Ce mezzo il Mare”
Lilly Dalelio

#LaGastronomiaDiPastaFresca
#FreshPastaExcellence
#ChefDriven
#CraftBeforeScale
#PastaWithPurpose
#CulinaryLeadership
#MichelinMindset
#FoodWithIntegrity
#BuiltByChefs
#PastaCulture
#NutritionMeetsCraft
#FutureOfPasta
#RespectTheDough
#FreshPastaUniversity
#2026Vision

Your environment shapes your elevation.
Align Attract develop people who believe, build, and bring out our best in one another

Success is louder and operationally effective when it’s shared with the right people.
🚀🚀🚀

1000% Real Truth! 
This is the signal, not noise. 

Doesn't this give you goosebumps? 

This reflects the DNA of a team that believes in each one another. 

We are Going to build an Italian-American generational Legacy Fresh Pasta foundry!

What will the book be named 
“An American Dream & A Pasta Dream team!!!

#LFG
#GoPatzNation

Culinarily Yours

Culinarily Yours Freelance Recipes and Videos.

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Fun, Fast Paced Market stocked with everything you need for your visit to the Cape!

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Chef/Owner

Creating Social Media Content Featuring Recipes and Techniques Inspired by the Goal of Eliminating Food Waste and Sustainability.

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The Battle

Antonio D’alelio

Chef Kathy Hill

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The Battle

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Chef Kathy Hill

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