“Papa” Pasquale Lorina
Cosimo “Gus” Lorina
Pasquale “Pat” Lorina
Nearly a century ago…
…in the small province of Caltanisetta Sicily, Antoinetta Lorina spent her days handcrafting raviolis and macaroni that were the envy of the village. She was masterful at achieving the perfect balance and blend of flavors, creating pasta dishes irresistible to both the town folks and visitors passing through.
The time arrived for her son Pasquale to set off and find his fortune. He decided to try his luck in the land of opportunity… Brooklyn, New York. In 1937 he arrived on these shores in the shadow of lady liberty with just the shirt on his back and an old suitcase filled with mementos.
With the help of Cousin Ignazio he found work in a glass factory making test tubes. Although he worked hard, he was unfulfilled. Test tubes didn’t strike him as providing the road to his dreams. One day, while sorting through his meager belongings in his tattered suitcase he came across a small book of recipes hidden in the lining by his dear mother, Antoinetta. Among them was the recipe for her wonderful ravioli. Suddenly, Pasquale had a thought. If my dear mother’s ravioli were the talk of Caltanisetta, Sicily, imagine how much New Yorker’s would love them!
He was so excited, he ran three-and-a-half blocks to his girlfriend, Rose Lambrosa’s apartment. “Rose,” he said. “Marry me and I will make you the Ravioli Queen of Bensonhurst, Brooklyn.” She responded, “What took you so long?”
Together, they opened a small store on 62nd Street named Lorina’s Macaroni and Ravioli. Pasquale was right. New Yorker’s fell in love with Antoinetta’s recipes. As the business expanded so did their family.
In 1983, Pasquale passed away, leaving the business to his son Cosimo and grandson, Pasquale.
In the years that followed they moved to a bigger location on 15th Avenue and renamed the business, Papa Pasquale to honor the founder.
They continue to this day to produce such a fine product, Zagat’s rated their ravioli, “Best in the City” – and of course if it’s the best in New York, it’s probably the best in the world.
From humble roots, a tattered suitcase and a dream came the world’s finest ravioli for you to enjoy.
As his grandson, Pasquale, often says, “Papa is looking down and smiling at us.”
Frequently Asked Questions
Please read our FAQ before sending us a message.
Can you ship a hero sandwich to Dallas?
Unfortunately we can’t ship our delectable hero sandwiches outside of the metro New York area at this time. We recommend a private jet service that will take you to Kennedy airport at which time you can hail a taxi to our door. Will it be somewhat expensive? Yes, but where else are you gonna get a sandwich like this?
What wine would you pair with your manicotti entrees?
While everyone’s taste differs, we feel confident that you can’t go wrong with a hearty red from the Montepulciano region. Not to be picky but few wines after 2003 will compliment our red sauce adequately.
Let's say I was very wealthy. If I were willing to spend thousands of dollars could I purchase a better ravioli than Papa Pasquales'?
No. Next question.
How do you pronounce manicotti?
Manicotti.
Do you think the Yankees stand a chance this year?
Only if all the other teams come down with corona.
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