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Pasta and The Market with Michela Tartaglia
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This episode is an argument for the importance of the Pike Place Market. Michela Tartaglia is chef-owner of Pasta Casalinga, a shining example of the creative expression the market fosters. The Pasta Casalinga lunch counter serves handmade pasta with seasonal flavors from the farmers, fishers and foragers of the Pacific Northwest. On this episode, we go deep with Michela on the tradition and technique of pasta, on being a restaurateur in the Pike Place Market, and on finding a culinary voice.
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Michela estimates 40 to 45% of her clientele is regular / local, which surprised and delighted us to hear. After all, the Pike Place Market reports a staggering 15 million visitors every year, and I’ve heard more than one friend say they avoid it because of tourists.
That is why we made this episode. The Pike Place Market is a democratic platform for local business, for community, and for our city’s food personality. Every city needs a food center.
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If you haven’t been to Pike Place Market in a while, now’s a great time to reconnect with this vital part of our local food history. The more local patronage, the more vibrant and sustainable that food center can be for our city and for the hundreds of restaurateurs, farmers, and purveyors who base their independent businesses here. Michela talks to us about what it takes to build a business with Pike Place Market PDA, how to build and frequently change a menu, how to have seasonal flare and be frugal at the same time, how to market, and how to collaborate with your team.
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Next time you're at the market, watch the Casalinga team in action. Choose a dish of from-the-farm, from-the-sea, or from-the-garden seasonal preparations and pair it with one of Michela's delicate Italian wine selections.
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Michela published Pasta For All Seasons about a year ago in 2023. You can buy it at Book Larder online or in Fremont, where tomorrow, April 27, Michela will be signing books for Independent Bookstore Day.
Photo credit: Charity Burggraaf
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