1. Notes
2. Behaviours/community
2.1. Beliefs
2.1.1. Bringing people together
2.1.2. Sustainability
2.1.3. Celebrating Italy
2.1.4. High quality/artisan way
2.2. Online
2.2.1. Menu/development sharing
2.2.2. Starting conversations
2.2.3. Rewarding loyal users
2.3. Offline
2.3.1. Events
2.3.1.1. Classes
2.3.1.2. Tastings
2.3.1.3. Regions
2.3.2. Collabs
2.3.2.1. Products
2.3.2.2. People
2.3.3. Social responsibility
2.3.3.1. Classes for people
3. Value/Inspiration
3.1. Fave restaurants
3.1.1. Local
3.1.2. Italy
3.2. Fave products
3.2.1. Italian
3.3. Fave people
3.4. Fave books
3.5. Other media
3.6. Kitchen equipment
3.7. Do it yourself (eg recipes, reduce waste)
3.7.1. Recipes
3.7.2. Pasta
3.7.2.1. Salting the water
3.7.2.2. Sauces
3.7.2.3. Olive oil
3.7.3. Reduce waste in the kitchen
3.8. Guides/hacks
3.8.1. guide to in London Fields
3.8.2. Street food guide
3.9. Personal development
3.9.1. Morning routine
3.10. Life lessons
3.11. Biz lessons
4. Fun
5. Journey
5.1. Journey
5.1.1. Backstory
5.1.1.1. Pre biz
5.1.1.1.1. Provide pasta from italy trips with family
5.1.1.1.2. Other memories
5.1.1.1.3. Bowl of minestre
5.1.1.1.4. Everyone eats together
5.1.1.1.5. Never liked flatpack business
5.1.1.2. Biz foundation
5.1.1.2.1. No experience
5.1.1.2.2. Outside status
5.1.1.2.3. How it evolved
5.1.2. Food journey
5.1.2.1. Cooked pasta since you were a kid
5.1.2.1.1. Testing out cooking
5.1.2.1.2. Palate training
5.1.2.2. Always involved cooking with family
5.1.2.2.1. Always been obsessed with trying to find the best
5.1.2.2.2. Obsessed with carbonara - eaten 1k by 12
5.1.2.2.3. When sat down - critiqued the meals
5.1.2.3. Pasta at home better than eaten out
5.1.2.3.1. Why pay money
5.1.2.4. London inspiration
5.1.2.5. What inspired your food direction?
5.1.3. Vision
5.1.3.1. Your biz
5.1.3.1.1. Bringing people together through pasta
5.1.3.1.2. Retail products
5.1.3.1.3. Become a b-corp company
5.1.3.1.4. Zero waste
5.1.3.1.5. Pasta making classes
5.1.3.1.6. Mentoring other businesses
5.1.3.1.7. Why do you only want a few restaurants?
5.1.3.2. The world
5.1.3.2.1. People making time for their families and loved ones
5.1.4. Influences
5.1.4.1. People/mentors
5.1.4.1.1. Family
5.1.4.1.2. Food cooked with love - Gaia pulses
5.1.4.2. Podcats
5.1.4.3. Books
5.1.4.3.1. Setting the table
5.1.4.3.2. Cook books
5.1.4.4. Influencers
5.1.4.5. TV
5.1.4.6. Other
5.1.5. Vulnerability
5.1.5.1. Challenges
5.1.5.1.1. Freeing up your time
5.1.5.1.2. Juggling all the balls
5.1.5.1.3. Need something in place to grow - chicken and egg
5.1.5.1.4. Impostor syndrome
5.1.5.1.5. Learning as you go
5.1.5.1.6. Making money
5.1.5.2. Mistakes
5.1.5.2.1. Not going off and getting experience
5.1.5.2.2. Regret doing it alone
5.1.5.2.3. Slowing down when things went well
5.1.5.2.4. Not having a system in place
5.1.5.2.5. Meltdowns
5.1.5.3. Learnings
5.1.5.3.1. if it's not perfect, it's not good enough
5.1.5.3.2. Adapt or die
5.1.5.3.3. Keep flexible while keeping to the goal
5.1.5.3.4. Having a contract
5.1.6. Current projects
5.1.6.1. The pub
5.1.6.1.1. Why it's important in relation to purpose
5.1.6.1.2. Challenges
5.1.6.1.3. Things you're excited about
5.1.6.2. Larger events at E5
5.1.6.3. Branding/marketing
5.1.6.3.1. What do you like
5.1.6.3.2. What do you want to see more of us doing
5.1.6.4. Systems
5.1.6.4.1. As a naturally disorganised - some of the things I learned
5.1.6.5. Collabs
5.1.7. Day to day
6. Expertise
6.1. Expertise
6.1.1. Superpowers
6.1.1.1. Service
6.1.1.1.1. Beliefs
6.1.1.2. Customer experience
6.1.1.2.1. What is the real Italy and a real Italian experience
6.1.1.2.2. The magic
6.1.1.2.3. You don't need to be an expert
6.1.1.2.4. How your experience differs to the best fresh pasta home kits
6.1.1.2.5. How can you let them afford these special occasions - why don't you charge more?
6.1.1.2.6. The benefits of a more DIY/rustic experience for the price
6.1.1.2.7. The interplay between the 3 areas
6.1.1.3. Quality
6.1.1.3.1. Refer to process
6.1.1.4. Making time for principles
6.1.2. Mistakes people make/bust a myth
6.1.2.1. At home
6.1.2.1.1. Olive oil in pasta water
6.1.2.1.2. Over salting
6.1.2.1.3. Leaving sauce on pasta
6.1.2.2. Restaurants
6.1.2.2.1. Overcharging for wine
6.1.2.2.2. Never bland
6.1.3. Process/frameworks
6.1.3.1. Attention to detail
6.1.3.1.1. consistency
6.1.3.1.2. Laying the table
6.1.3.2. Real ingredients
6.1.3.2.1. Whole foods
6.1.3.2.2. Prep yourselves
6.1.3.2.3. Suppliers
6.1.3.3. Traceability
6.1.3.4. Food texture - not too wet/not too dry
6.1.3.4.1. Putting the sauce together
6.1.3.4.2. Dough to get it right
6.1.3.5. What is benefit of traditional ways/making from scratch
6.1.3.5.1. Allows you to use whole food
6.1.3.5.2. Know what you're cooking with
6.1.3.5.3. Timeless techniques
6.1.3.6. Innovation/development
6.1.3.6.1. What are the twists you do and why is it important?
6.1.3.6.2. London
6.1.3.6.3. If traditional - comfort/familiarity
6.1.3.6.4. Food should be exciting and spark conversations
6.1.3.7. Constant improvement/mastery
6.1.3.7.1. do things differently/not done before
6.1.3.7.2. Good enough isn't good enough
6.1.3.7.3. Curiosity
6.1.3.7.4. Exploring/testing
6.1.3.8. Pasta
6.1.3.8.1. So simple yet complex
6.1.4. Behind the scenes/Day to day
6.1.4.1. Pasta process/food prep
6.1.4.2. Deliveries arriving
6.1.4.3. Prep place for service
6.1.5. Trends/future trends
6.1.5.1. Zero waste
6.1.5.2. Sustainability
6.1.5.3. Restaurant spaces vs delivery
6.1.5.3.1. Need to offer more than food - experience
6.1.6. Testimonials/transformations
6.1.6.1. Restaurant
6.1.6.2. To go
6.1.6.3. At home
6.1.7. Favourite tools
6.1.7.1. Knives
6.1.7.2. Ladles
6.1.7.3. Pasta cutters
6.1.8. Team/culture
6.1.8.1. What a great culture
7. Beliefs
7.1. Beliefs
7.1.1. Purpose
7.1.1.1. Why would customers care
7.1.2. Mission
7.1.2.1. Why would customers care
7.1.3. Values
7.1.3.1. Why would customers care
7.1.4. What else you stand for
7.1.4.1. Using real food and owning the process for traceability and quality
7.1.4.2. What you can't get at home/bringing people together (priceless)
7.1.4.2.1. Your restaurant is the flagship
7.1.4.3. Quality over quantity - small menu
7.1.4.4. Why is accessible important to you?
7.1.4.4.1. Anyone can have a magical experince on the terrace which is why it is the way it is
7.1.4.4.2. Italian experience
7.1.4.4.3. Portions and price
7.1.4.5. Bringing people together
7.1.4.5.1. How does it make that person look?
7.1.4.5.2. Every week have a 3 hour meal with friends
7.1.4.6. The Italian way of life
7.1.4.6.1. Less is more
7.1.4.6.2. Family everything
7.1.4.6.3. Focus on food
7.1.4.6.4. Quality of life
7.1.4.7. Neighbourhoods/community
7.1.4.7.1. Show other traders
7.1.4.8. Eating out should create lasting memories
7.1.4.9. Zero waste
7.1.4.9.1. Ultimate goal
7.1.4.9.2. What you can do
7.1.4.9.3. What the challenges are to achieving it
7.1.5. Rant/stand against
7.1.5.1. What's wrong with Italian restaurants
7.1.5.1.1. What is offensive
7.1.5.1.2. Bland
7.1.5.1.3. Small portions
7.1.5.1.4. Not authentic
7.1.5.1.5. Overcharging
7.1.5.1.6. Fun no substance
7.1.5.2. Growing business through influencers
7.1.5.3. Why we don't use truffle
7.1.5.4. Why you don't do trends like in hackney
7.1.5.4.1. Don't do fads
7.1.5.5. Dark kitchens
7.1.5.5.1. How do they encourage laziness
7.1.6. The change you want to see
7.1.6.1. Doing your bit - can only truly enjoy when being planet positive
7.1.6.1.1. Including Stuffed
7.1.6.2. Business responsiblity to think triple bottom line
7.1.7. Hot debates
7.1.7.1. Authenticity
7.1.7.1.1. What is the line between authentic and new and where do you sit on it - how does Italy fit into that?
7.1.7.2. What is difference between fake and real Italy?
7.1.7.2.1. Don't make things from scratch
7.1.7.2.2. Overcomplicate
7.1.7.2.3. Veer from principles
7.1.7.2.4. Stick to simple techniques
7.1.7.3. What's a flat pack business
7.1.7.4. Balanced diet
7.1.8. Industry news/trends
7.1.8.1. Margins get squeezed
7.1.8.1.1. Price of food
7.1.8.1.2. Supermarkets
7.1.8.1.3. Other restaurants doing cheap
7.1.8.1.4. Cost to good food
8. Passions
8.1. Passions
8.1.1. Brand inspirations
8.1.1.1. Patagonia
8.1.2. People inspirations
8.1.3. Non core biz passions (same as audience)
8.1.3.1. how does your curiosity show up?
8.1.3.1.1. How do you crave the new
8.1.3.1.2. Travel
8.1.3.1.3. Books
8.1.3.1.4. new restaurants
8.1.3.2. Sustainability
8.1.3.3. Italy
8.1.3.3.1. Country/cultre
8.1.3.3.2. Food
8.1.3.4. Food
8.1.3.5. Great brand experiences
8.1.3.6. What you have in common with Bright and their customers
8.1.3.6.1. Music
8.1.3.6.2. Natural wine
8.1.4. Non core biz passions (yours)
8.1.4.1. Small business/start ups
8.1.4.1.1. Why?
8.1.4.1.2. Sport
8.1.4.1.3. Outdoors