She has an easy language, the smile of there but also recipes that have the ability to make you travel. However Jessica Bianco was not born in Italy, moreover she does not master the language, on the other hand, she loves the gastronomy of Abruzzo. “It was my aunt who taught me everything, I took a liking to her little dishes. She sent me her recipes and I created, in 2012, Jessi pasta , my small business. »In August 2017, it was on the Volmerange side that she opened her premises to leave it in September with a view to winning over new customers in Kanfen. Since La Magie du ravioli delights gourmets. “In October, I multiplied my turnover by five, then there was the lockdown and the curfew, but I got out of it and I achieved my goals. “
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Thirty kilos per day
From Tuesday to Saturday, Nathalie and Madison get their hands dirty, making ravioli, cappelletti, gnocchi, lasagna and homemade sauces. Jessica is on sale. “I love the contact. Here it’s like a family, we take the time to discuss before buying. »By dropping out in 2018, the Trajectories competition , she knew that she had had a fine nose by betting on homemade pastas as a livelihood. “Here I gained visibility, on the other hand, the bulk of my sales were made between 5 and 7 pm with the return of cross-border workers. The curfew complicated everything but I’m adapting. “From the first confinement, she ensured home delivery. “We produce 30 kg of pasta per day on average. Every month the pranks change. There are also cold meats and cheeses that come straight from Italy. On the other hand, fans of tiramisu and panna cotta will be hungry for more. “I refuse to make desserts because there is the bakery next door. Between traders, we must stick together. “
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A terrace in sight
Jessica does not count her hours but enjoys herself every day. “I want to set up a terrace, to offer catering on site. I am also considering starting a franchise. I am the only one to offer colorful ravioli. Everything is made from natural ingredients, without preservatives or coloring. If your ravioli is purple, she used beetroot. For black, it’s squid ink. “I invested in semi-manual machines to increase productivity. But be careful, we do things with authenticity. The sauce simmers for three hours and we make sure the meat is cooked. »His customers want more. “They come from Thionville, Luxembourg and Metz. It’s handcrafted and customers love it. I refuse to knock them out with exorbitant prices. At home, for 10 € on average, you can find what you are looking for. »Got your mouth watering? Go for it, the spinach-ricotta ravioli are simply magical!
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