There are McDonald's in Italy, he says, but the fast-food chain is only just starting to catch on. It's something different. Di Branca nods in agreement. They like to try. It's something new, you go to try it.
Fresh pasta is made daily by hand.
And between the two of them, di Branca and di Paola have worked in very traditional kitchens with some masters of Italian cuisine, learning the old ways. Bread dough, elastic and lively, must be wrestled into loaves every day. Technological advances have made things different. Now you can do with six or seven people the same food. Using fewer people means using less space, a particularly relevant point for the staff of Cucina Paradiso.