Grain & Pasta

Alfresco Pasta

Alfresco Pasta uses only the best, hand-picked ingredients, perfected recipes, detailed processes and customized, handcrafted Italian pasta machines to make their pasta. They hold their products, people and facilities to the highest standards for safety, consistency, performance and taste.

Alfresco Pasta is owned & operated by Chris Grissom. Learn more or ask Chris about ordering products now in our chat below.

Custom Chef Recipe Production: Alfresco Pasta is ready to become YOUR Pasta Kitchen, partnering with you to produce your pasta recipes to your specifications delivered consistently to your restaurant!


  • Pizza Dough
  • Whole Wheat Pizza Dough
  • Handcrafted Pasta
    • Angel Hair
    • Basil Pasta
    • Bucatini
    • Campanelle
    • Casarecce (Gemelli)
    • Cavatelli
    • Chili Galletti
    • Fettuccine
    • Fieno
    • Garganelli
    • Linguini
    • Pappardelle
    • Pasta Sheets
    • Ricotta Gnocchi
    • Rigatoni
    • Spaghetti
    • Spinach Fettuccine
    • Spinach Gnocchi
    • Squid Ink Spaghetti
    • Sweet Potato Gnocchi
  • Specialty & Local Favorites
    • Andouille Sausage, Fresh Vegetables, Crayfish Tails and Pepper Jack Cheese Ravioli in Roasted Red Pepper Pasta
    • Benton’s Smoky Mountain Bacon, Caramelized Onion, Tennessee White Cheddar Ravioli, Fresh Chicken, Spinach & Whole Milk Mozzarella Ravioli
    • Braised Beef Ravioli
    • Fresh Gulf Coast Blue Crab, Lemon, Scallion, Maine Lobster Ravioli in Saffron Pasta
    • Fresh Roasted Butternut Squash Ravioli
    • Garlic Fresh Parsley Fettuccine
    • Gulf Shrimp & Fresh Ricotta Ravioli in Fresh Herb Pasta
    • Heart Shaved Maine Lobster & Sweet Corn Ravioli
    • Joyce Farms Chicken, Fresh Rosemary Tortelloni
    • Lemon Ricotta “Pillows”
    • Local Sweet Potato Ricotta Impastata & Fresh Basil Ravioli
    • Local Tennessee Mushroom & Kale Cannelloni
    • Maine Lobster & Sweet Corn Ravioli
    • Maine Lobster Ravioli Layered in Squid Ink and Egg Pasta
    • Maine Lobster & Sweet Corn Cannelloni
    • Mozzarella, Roasted Garlic and Spinach Ravioli
    • Nashville Hot Chicken Mac and Cheese
    • Pancetta Scallion Gnocchi
    • Ravioli with Four Italian Cheeses
    • Roasted Vegetables, Fresh Herbs & Wisconsin Cheese Ravioli
    • Smoked Gouda Ravioli
    • Southern Sweet Corn, Polenta, Fresh Ricotta Ravioli in Beet Pasta
    • Spring Pea and Yukon Gold Ravioli
    • Traditional Basil Pesto
    • Tri Color Tortellini
    • Tuscan Ravioli
    • Wild Mushroom Ravioli
    • Wisconsin Cheese Tortellini
Whole Wheat Pizza Dough Fieno Andouille Sausage, Fresh Vegetables, Crayfish Tails and Pepper Jack Cheese Ravioli in Roasted Red Pepper Pasta Heart Shaved Maine Lobster & Sweet Corn Ravioli

Meet YOUR new Pasta Team at Alfresco Pasta >>

Owner Operator Chef Chris Grissom and his dedicated culinary team operate Alfresco Pasta as a unique, small-batch artisan pasta kitchen with big capabilities, sourcing local ingredients, collaborating with chef and retail clients and delivering hand-crafted quality and taste to kitchens across the country.

Meet Chris Grissom >>

After more than two decades spent opening and operating restaurant and catering businesses around the country, Executive Chef Chris Grissom realized his lifelong dream: to create his own successful hand-crafted artisan specialty foods company. Chris founded Alfresco Pasta in in Nashville, Tennessee the spring of 2000, and quickly built a solid reputation and an impressive customer list across the Southeast.

Meet Saverio Castellucci >>

Sav brings incredible culinary talent to the Alfresco Pasta kitchen as Culinary Specialist leading the team of chefs that serve as YOUR pasta kitchen. Born in Rome, Italy, Sav was brought up surrounded by authentic Italian food and has extensive knowledge and history in making pasta. At the age of 18 he moved to Chicago with his family and started out working in a small business. He opened three restaurants in Chicago and just recently settled in Nashville. In his free he enjoys listening to live acts, acting, and playing sports. He is an enthusiastic supporter of local food and chefs.

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