Tagliolino food truck is family affair

Luca and Joanna Sterpetti have much to smile about with the success of their new food truck, Tagliolino Fresh Pasta. But their celebration goes far beyond what is collected into the cash register.

Their son, Reno, has immersed himself into the family business — something the Sterpettis never thought possible because of his high-functioning autism and ADHD.

Joanna Sterpetti is a pastry chef by trade, and Luca Sterpetti is an executive chef. The two have worked in the industry for decades and were tossing around ideas for their next career move. Luca Sterpetti was born and raised in a small Italian town south of Rome. He grew up eating meals created by his mother and grandmother using family recipes — and although he’s been in the United States for 30 years, he still delights in making pasta from scratch just like they do in the Old World.

They decided to try their luck with a fresh pasta business and obtained a food truck.

“It seemed like it would go really good because everyone loves good, fresh pasta and fresh sauces,” Joanna Sterpetti said. “He’s always getting compliments on his pasta. … We were looking for a brick-and-mortar (business), but a food truck is more accessible and we can reach more people quicker. … We thought this would be a good place to start.”

TRIAL BY FIRE

Last October, the Sterpettis held a soft opening of their Tagliolino Fresh Pasta food truck and invited friends and family.

“It was a free night; it was just for us to understand how the food truck works,” Joanna Sterpetti said. “Putting it on paper is different than stepping on the truck and doing it. We set up some tents, and we’re like, ‘We’ve got this.’”

Joanna Sterpetti was outside talking to friends, Luca Sterpetti was in the truck cooking, and their daughter, Elie, was operating the cash register to make sure transactions ran smoothly. Their son stepped into the truck and started helping cook the pasta.

Then Reno, who doesn’t speak much and usually likes to be by himself with his headphones in, did something completely out of character.

“I’m out front, and I hear his voice, from inside the truck, calling out the names on the outside of the cup to have people come pick up their order,” Joanna Sterpetti said. “To have him speak out the window for people to pick up their order — we were like, ‘This is good. This is going to work.’ That’s when we knew he had a concrete place inside the truck.”

Joanna Sterpetti was ecstatic watching her husband and son working together. Even their friends were amazed at what they were witnessing.

The trial run was a success, and the Sterpettis have been a popular food truck at Toll Road Brewery, in Ocoee, as well as locations in Groveland and Orlando, ever since — and, just last week, they were invited to participate in their first Windermere Food Truck event.

“We have a good review from a lot of people,” Joanna Sterpetti said. “We’re starting to get a good following.”

They also are learning that food truck owners and operators band together and are like a family of their own.

“We’ve realized that food truck people — it’s a family,” Joanna Sterpetti said. “They know the hurdles and the way to do things. It’s nice to have those people. ‘Instead of doing it this way, we found it better to do it this way.’ We’ve got close connections with a good dozen or so trucks that we can reach out to if there’s an issue. … We’ve all become plumbers, electricians just to get things done.”

IN HIS FATHER’S FOOTSTEPS

Reno graduates from West Orange High School this week. Two years ago, he asked to take a culinary prep class at school so he could cook for himself when it came time for him to have his own place, Joanna Sterpetti said.

“It was a weighted class, so college level, and I was concerned for his grades,” she said. “Well, he excelled. He is now finishing his second year, and the class has him ServSafe certified. Another burden lifted for us; those are expensive.”

After graduation, he will be helping in the truck more.

“He feels comfortable in our truck, and we love working with him,” Joanna Sterpetti said. “It really is a family business.”

MADE TO ORDER

Luca Sterpetti explained the inspiration for the food truck name. Tagliolino is a type of ribbon pasta, a long noodle that is square instead of round.

“We make our own noodles, and all the sauces are made from scratch and gluten-free,” he said.

The food truck offers five sauces: marinara, vodka sauce, alfredo, creamy pesto and garlic olive oil.

“I could never get sick of eating pasta,” Elie Sterpetti said. “It’s my culture. I love pasta.”

Besides the pasta dishes and choice of sauces, Tagliolino now offers two appetizers, mixed olives soaked in herbs and spices, and a caprese, which is mozzarella coils with grape tomatoes in pesto.

Two chilled cooked pasta salads are available to beat the summer heat; Luca Sterpetti makes all the dressings.  

Customers wanting a hot pasta can get seven ounces of fresh pasta, cooked to order, their choice of sauce, a protein or two vegetables. A dessert option is available, too.

Setting up the food truck at various events has brought the family closer together, Joanna Sterpetti said.

“It’s great to be able to celebrate the highs and lift each up during the lows,” Sterpetti said. “It just brings us closer together.”

Two-and-one-half years ago, the family took a trip to Luca Sterpetti’s hometown of Cori and celebrated Thanksgiving with extended family. Photographs taken during the visit decorate the exterior of the food truck — pictures of the Colosseum, Trevi Fountain and the Spanish Steps, an old archway built by Luca Sterpetti’s dad, and a candid of 20 family members gathered at the holiday table.

“It’s all family, that’s the culture,” Joanna Sterpetti said.

“It’s one of the best experiences, sitting around the table, just talking and sharing memories,” Luca Sterpetti said. “Everything is slowed down. Let’s just talk. Let’s just eat.”