Federico Venturini and Viola Tagliaferri with their son
When husband and wife Federico Venturini and Viola Tagliaferri moved from Gualdo Tadino, Italy to Cave Creek, Arizona in 2018, they didn’t speak English or know anyone in the community. What they did have was determination and a dream.
The couple opened Pizzicata, the first authentic pinsa pizzeria in Carefree in 2019. Pinsa is a style of pizza that has 48 percent less sugar and 85 percent less fat than a traditional pie. Exactly a year later, they opened their second eatery, Pomodoro, in the old Cartwright’s space. Pomodoro is the duo’s fine dining concept focusing on classic Italian favorites with a modern twist.
“We moved with the idea of the American Dream,” Venturini says. “We made the dream real because we opened two restaurants in two years during a pandemic.”
Moving from a tiny town in Italy to the small community of Cave Creek wasn’t a huge shock, Venturini says. However, he and Tagliaferri did experience a difference in the dining culture.
“When we first opened Pizzicata, we tried to stay open until 10 or 11 p.m. because in Italy, people start to go out for dinner at 8 p.m. and here, especially in Cave Creek, everything is done at 9 p.m.,” Venturini says. “Also, everybody is in a rush in the United States. When we go out for dinner in Italy, we spend two or three hours and spend time with family and friends. Here, everybody is fast.”
At first, both restaurants had small teams, with Tagliaferri in the kitchen and Venturini managing front of house. “In the restaurant, he is in the front and I am in the back, so we don’t really see each other,” Tagliaferri explains. “When we go home, we have to talk about everything – all the problems and the dynamics.”
Small challenges arose, but Venturini and Tagliaferri took them in stride. “We had experience in the restaurant industry in Italy, but here it’s completely different,” Venturini says. “We had to learn fast.”
That learning curve included perfecting their English and converting measurements in the kitchen. “It was very challenging, but we did it,” Tagliaferri says.
The business has expanded and evolved in a short time. “We started by making pasta from scratch with our hands and a roller,” Venturini says. The introduction of a pasta machine made things smoother and swifter.
Though Pizzicata possesses a casual atmosphere and Pomodoro is more upscale, Venturini says he wants to create a welcoming environment for customers at both restaurants. “We try to have an experience when they come to make the customer feel like they are at my house,” he says.
Venturini’s next venture is to open a second Pizzicata in Anthem, an area he says is lacking in authentic Italian eateries. All of he and Tagliaferri’s endeavors reflect their commitment to culture and community.
“It represents our passion and desire to share our Italian heritage,” Venturini says.
