After two very hectic months, this holiday period was a great occasion to rest a bit and spend some quality time with friends and family.
As some family flew in from Italy to spend these holidays with us, we organized a Christmas eve dinner party to honor their arrival. We prepared a three-course meal based on fish and shellfish (no oxtail ragout this time!) inspired by Southern-Italian recipes. We started with stuffed mussels and stuffed calamari as an appetizer, then rigatoni “alla polpa di granchio” (Dungeness crab) and shrimps cooked “alla catalana”. For dessert, Italian panettone, followed by a shot of espresso and a selection of Italian liqueurs including limoncello and amaro (Italian herbal liquor).
Cooking for the people we love the most was a memorable way to spend Christmas. We are blessed for being surrounded by such a large and supportive family, and we are more energized than ever for what’s coming next year. We truly hope that you all had a chance to spend Christmas with the people you love and celebrate with a joyful home-cooked meal.
Happy holidays from the dueminuti team, and see you all again starting from December 27th!
Filippo & Davide
We haven’t exactly done a great job in updating the blog lately. We have been incredibly busy building the team, connecting with farmers and evolving our menu, and these efforts are not over yet! Nevertheless, we’ll try to do better moving forward as lots of stuff is happening at dueminuti and we want to share it with you.
For instance, this week we started working with Morgan Gilbert, a very talented artist who is helping us illustrating our story on the empty 13 canvases that are hanging out in our dining room. You can preview some of her work here.
P.S. You can see Morgan’s portfolio here: https://morganelizabethart.carbonmade.com/
When it comes to startup ecosystem and resources for entrepreneurs, it’s really hard to beat MIT. And as a MBA student at the MIT Sloan School of Management, I had full access to this extraordinary ecosystem for almost two years.
Entrepreneurial coursework is just the beginning. We can meet with professors, some of which are global experts in their fields, for consultations pretty much anytime. We have a dedicated working space, the MIT Trust Center for Entrepreneurship, where to meet with fellow entrepreneurs from the MIT community and provide each other’s feedback and encouragement. Entrepreneurs-in-residence offer us mentorship, support, and access to a broad network of industry contacts. Business Plan competitions, Mixers, Conferences happen almost every day. The beauty of this environment goes beyond the MIT campus. In the Kendall Square area, a short walk from Sloan, you can find the offices of hundreds of startups and of some of the best VC firms in the country.
MIT had a major role in the development of dueminuti, and we are really proud to be MIT’s first pasta startup. The first pitch ever of the dueminuti concept happened in 2014 in a Sloan class, Prof. Ed Roberts’ Introduction To Technological Entrepreneurship. Our first business plan was built on an Excel template from the Trust Center. I can’t even remember how many of my classmates have provided me feedback and helped me develop our idea further.
This is my last semester at MIT and the support we’re getting from this community doesn’t stop to surprise me. A team of 5 students from a Branding class is helping us to engage with customers and to develop our strategic positioning. A team from another class, Entrepreneurial Strategy, is giving us strategic advice. Trust Center’s EIR Trish Cotter is connecting us with many industry leaders to build a board of advisors.
And, last but not least, we’re semi-finalist in the “MIT 100K Competition“, one of the largest and most famous business plan competitions in the world!
We’re working very hard to bring dueminuti to the market very soon. It’s an exciting time here at MIT!
Making the most out of the beautiful spring day here in Tuscany, I am still working on the development of our product to bring you the best flavors packed in a nutritionally balanced pasta. Pasta made of durum wheat dates back to the 11th century AD. It has long tradition and not many people have attempted to change this ancient staple.
At dueminuti we are committed to improving the nutritional value of this amazing product without changing its flavor and texture. We endeavor to look back at our Italian roots to understand who we are and where we come from and simultaneously embrace new flours that advanced milling technologies have made available. From the ancient grains of the Etruscan coast in Tuscany, the best Semolina from the durum wheat of Sicily, the Khorasan Kamut from Egypt to super foods like Quinoa, Teff, Flaxseed, Hemp and Soy flours, we aspire to create a nutritionally balanced and yummy product with deep foundations in the Italian tradition. From our headquarter in Seattle we are looking at our Italian culinary history with critical eyes and not with nostalgic ones. We are committed to bringing to our customers only the best of our Italian roots and tradition.