Italian Home Made Company

The story

Crafted with passion, served with love

From San Francisco's North Beach to the Pacific Coast

The Italian Homemade Company was founded in 2014 in San Francisco's North Beach by Mattia Cosmi and Alice Romagnoli, with one clear idea: bringing the handmade flavors and traditions of Emilia-Romagna into everyday American life. What began as a single location has since grown to Berkeley, Chicago, and Long Beach — where the restaurant sits along Pacific Coast Highway, carrying the same mission that started it all. Gambero Rosso recognized the Long Beach location with a Fork in its 2025 guide, a mark of consistency that reflects the broader project's commitment to honest Italian food.

The Emilia-Romagna Difference

Emilia-Romagna is often called the breadbasket of Italy — the region that gave the world Parmigiano Reggiano, prosciutto di Parma, traditional balsamic vinegar from Modena, and fresh egg pasta made by hand. At Italian Homemade Company, that region is not just an inspiration but a working reference point. Pasta is made fresh daily in open kitchens where guests can watch and choose. The approach is direct: simple ingredients, artisanal methods, no shortcuts.

What's on the Plate

The menu is built around a straightforward idea — pick a pasta, add a sauce, make it yours. Fettuccine, tagliatelle, pappardelle, gnocchi, and ravioli (both vegetarian with ricotta and spinach, and meat with beef and ricotta) are prepared fresh. Sauces range from a slow-cooked bolognese of beef, pork, and tomato to a basil pesto with pinenuts, Parmigiano, and pecorino, to a simple browned butter and sage. Specialties include meat lasagna with bechamel and Parmigiano, tortellini stuffed with prosciutto, mortadella, pork, and Parmigiano, and a meatball platter served with piadina flatbread.

The piadina itself — a yeast-free flatbread from Romagna, toasted and folded — is a centerpiece of the menu. Versions like the Classica (prosciutto di Parma, stracchino, arugola) and the Nina (mortadella, scamorza, oven-baked tomato) follow the traditional Romagna approach: warm, simple, and satisfying. Gluten-free pasta, vegetarian, and vegan options are clearly marked throughout.

Beyond the Table

The Long Beach location also hosts periodic pasta classes — hands-on sessions covering fresh pasta techniques from both Northern and Southern Italy, working different flours and doughs by hand, concluding with a tasting and an Italian-style aperitivo. Wine tasting evenings, focused on Italian regions and grape varieties, are offered on selected dates as well. Catering is available, and the kitchen handles delivery and takeaway alongside dine-in service.

The atmosphere is open and unfussy — no formality, just quality food and genuine hospitality, as the restaurant puts it. For Italian food rooted in craft rather than performance, this is a reliable address on the California coast.