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Factsheet
Name: Francesco Nappo
Born: 1988 in Pompeii, Italy
Education: Economist & Business Economist for Hotel and Restaurant Management
I grew up in Pompeii — a city where history, culture and tradition are part of everyday life. In our family, the kitchen played a central role, especially at major festivals such as Easter and Christmas. Even as a small boy, I was allowed to help my Nonna Maria when she baked pastiera Napoletana or prepared fresh pasta for the holidays. The scent of flour, citrus and fresh ricotta — that was the epitome of home for me.
These early experiences laid the foundation for my culinary career. But I got the finishing touches on the Amalfi Coast in 2005 when I worked at Hotel Punta Campanella with my mentor Antonio di Martino. Side by side, we spent hours creating scialatielli, ravioli caprese and gnocchi — a school of life in which every movement in the kitchen was like a dance step.
After stops in the Dolomites, Naples and other parts of Italy, I came to Germany in 2015. There I was able to share my knowledge as a pasta trainer in a nationwide catering concept and train over 130 chefs — from Münster to Munich.
2023 was a heartfelt year for me: By founding Pasta & Pastry in Nuremberg, I fulfilled my dream of sharing my passion for pasta and patisserie with others. Our goal: to bring authentic Italian pasta culture to Germany — modern, creative and deeply rooted in tradition.
Today I am primarily active as a consultant in the catering industry, leading workshops for private pasta lovers and developing innovative recipe ideas. What drives me? It's simple: a love of craftsmanship, Italian food culture — and the desire to inspire people with good food.
My motto: Authentic recipes simply explained.
