GIO & GIO Fresh Pasta produces premium fresh, pasteurised and IQF frozen pasta for restaurants, delis, wholesalers, shops and caterers across London and beyond. Everything is made under our own roof in South East London.
Behind the business is more than a decade of hands-on pasta-making across Italy, Spain and the UK. That experience — learning the craft where it matters and refining it in professional kitchens and production across three countries — is what underpins every recipe and every batch we make today.
We combine traditional Italian technique with professional equipment and disciplined food-safety systems — which means we can develop bespoke shapes, doughs and fillings to a customer’s exact specification, then produce them reliably at volume. That balance, craft as the quality guarantee behind dependable supply, is what sets us apart from both small producers who can’t scale and industrial lines that can’t flex.
Our recipes are honest and built around flavour: no preservatives, no artificial colours, no unnecessary additives. All our pasta is made with free-range barn eggs, and allergens are declared clearly on every spec sheet.
Made to specification
Beyond our standard range, we support full custom development — shapes, doughs and fillings, including fried ravioli projects — for manufacturers and hospitality. Tell us what you need and we’ll sample it, refine it, and scale it into fresh, pasteurised or frozen production.