A deep current of care and concern for traditional Sardinian cuisine, and a profound knowledge of Italian cooking, run through Domenico Santo’s family. From a very young age, his parents nurtured his budding passion for baking, confectionary and pasta making.
After arriving in Ireland in 2002, Santo collaborated with a number of internationally recognised chefs, where he broadened his culinary knowledge and made important cross-cultural connections. In 2015, his childhood dream came true when he founded a pasta and pastry workshop right here in the so-called ‘Italian Quarter’ of Dublin, where you will now find the restaurant Wallace’s Taverna, the cafe Cagliostro, and the gastronomia Sfuso, all overseen by Domenico Santo.
At this point, customers were able to taste Italian pasta as it was meant to be eaten, but the experience ended at the door. This was when Santo first had the idea of a Santo brand: restaurant quality pasta, made fresh, that people could take home and cook in their own homes.
To bring this plan to fruition, Santo recruited the leading pastry chef Andrea Ascione from Naples, and the pasta maker extraordinaire Manuel Mikhail. Together, they formed a team both passionate about Italian cuisine, and highly skilled at making food that displayed openly the quality of its ingredients. Together with Santo, these masters of their craft look forward to delivering you a diversity of Italian flavours and dishes you won’t find anywhere else in Ireland.
“Our story begins in a small shop with a small team. With nothing but passion and a dream our brand was born.”
Domenico Santo, the mastermind behind Santo, is an Executive Chef in Dublin. Hailing from Alghero, a seaside town on the island of Sardinia, his roots are reflected in the selections offered in these establishments, where Sardinian pasta such as malloreddus and fregula are given pride of place beside such staples as penne and spaghetti. Santo hopes you will be able to enjoy these delicacies at home, as well as in his restaurants, with the establishment of the Pasta Santo brand.
“We started making the products we wanted to see in the world and we did this with an uncompromising approach to sustainability.”
Santo's resident pastry chef, Andrea Ascione's steady hand and eagle eye for detail guarantees the high standard of excellence in Santo's pastry products.
“Fresh pasta making requires a lot love and dedication. It may seems a simple process but actually, it take years of experience to make it right.”
Manuele Mikhail is a man passionate about pasta. From his early years in Rome, he discovered the joys of great pasta, and he has taken this with him on his travels and studies with such institutions as the Italian Food Academy and the Campus Etoile Academy. His dedication to the craft is evident from his years of work perfecting the art of kneading, cutting and folding pasta, allowing him now to produce pasta in shapes of truly astounding beauty and intricacy.