Meet George Joseph Switzer III, who runs Queen Ann Ravioli, a pasta shop in Brooklyn founded by his father in 1972. The shop prides itself on using vintage machinery, including a pasta machine from 1909 believed to be the only one of its kind still in daily operation in the country. These machines, operated by a dedicated team, produce thousands of pounds of pasta weekly, contributing to nearly $2 million in annual revenue. Despite the challenges posed by rising costs, mass production from larger companies, and the changing demographics of the neighborhood, George is committed to preserving this traditional way of doing business, ensuring each batch of ravioli, tortellini, and manicotti maintains its unique, handcrafted quality.
via Insider Food
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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