About Us

Taste the Scorpacciata Difference

After over a decade of cooking in professional kitchens, completing culinary school at Johnson and Wales University, and falling in love with making fresh pasta; Cleveland Heights native, Peter Reuter, decided to share his talents with the world and opened his first restaurant: Scorpacciata Pasta Company. By definition, Scorpacciata means to eat locally, abundantly, and in season; and that's exactly what our mission is. With high quality ingredients provided by regional farms and businesses, the Pasta Company's ever-changing menu offers a complex, yet mutually enjoyable selection of fresh, seasonally inspired pasta dishes and salads.

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FRESH, FROM SCRATCH

After the overwhelmingly positive response to the Pasta and Pasta shops in the Van Aken Market Hall, we set out to fill the dream of opening a brick and mortar. Scorpacciata Pasta Co. on Larchmere, will live up to the 'Scorpacciata' name by serving up delicious pasta and pizza made with only the best local ingredients. Our style combines the classic dishes found in Italy but with our Cleveland spin on everything.

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Word Of The Day: Scorpacciata

FOOD REPUBLIC • JUNE 8, 2015

You know that eating local is hot right now. How about a fancy Italian word to make it even hotter? Scorpacciata literally translates to "big feed," but it can also mean feeding off what is locally in season, as the Italians have always known to do. Scorpacciata is a commitment to eating large quantities of what is in season before it disappears. Not so bad, as far as commitments go. You might consider going all scorpacciata on this summer's fruits and vegetables.