Italian Homemade Company—the San Francisco-founded casual eatery that prides itself on simple, straightforward, well-made pasta—is easily one of Long Beach’s most underrated spaces.
Humming with the kind of warmth that can’t be cheaply manufactured but doesn’t feel exclusive or pretentious. Their pasta—rolled, cut, and shaped by hand each day—is the soul of the space. Affordable enough to be a weekly indulgence, yet crafted with the kind of attention that betrays generations of Italian muscle memory. Its Italian owners and operators never want their restaurant to feel exclusive; they want to make fresh pasta accessible, something that doesn’t demand a reservation weeks in advance or a paycheck to match.
Their menu is chock-full of dishes that might cost twice as much in Los Angeles. But here, a plate of handmade pappardelle layered with a short rib ragú feels like a luxury that’s somehow within reach. Or gnocchi slathered in pesto. And an eggplant-stuffed ravioli special with a butter-sage drizzle. Or mortadella-filled tortellini bathed in a silkily smooth, MSG-packed Parmigiano sauce. They even have the Romagnola classic that is the piadina.
And for co-owner Mirco Tomassini and business partner Mauro Cavalotti, the hope is simple after five years of presence at 2nd & PCH, according to Mirco: “Good food shouldn’t be a privilege. It’s just flour, eggs, and love. That’s it. We’re not reinventing anything. Just reminding people what real pasta tastes like.”
Wait—what is the Italian Homemade Company?
The Italian Homemade Company was founded in 2014 in San Francisco’s North Beach neighborhood by three Italians who came with a vision: Mattia Cosmi, Alice Romagnoli, and Mirco.
Cosmi and Romagnoli, a husband-and-wife team, had recently moved to the Bay Area from Italy and were intent on bringing the fresh, everyday flavors of their home region—Emilia-Romagna and Romagna—to California. From the outset, the trio emphasized “homemade” as more than just a name: pastas, sauces, and flatbreads, such as the rarities that are piadine and cassoni, were prepared in-house, all by hand, in an open-kitchen format that invited diners to watch the process.
Following the opening of the first location, Mirco came on as a direct business partner, helping open each location thereafter.
The founding trio established a fast-casual model that blended neighborhood warmth with culinary authenticity and affordability. As the operation proved successful, they were able to expand. By 2015, they had opened a second location in Cow Hollow, maintaining the same house-made ethos and menu format. Joining Mirco along the way were investors Mauro, Andrea Iannitti, and Carlo Licciardi, who joined the leadership to help scale and oversee further growth.
How Mirco, Mauro, and the Long Beach Italian Homemade family is here to simply make it work.
“We wanted people to feel like they’re on vacation for an hour,” Mirco, one of the owners. “You sit by the water, you watch the people, you eat something made by hand. That’s it. No rush, no fuss.”
Each morning, you’ll find them in the kitchen kneading, rolling, and cutting dough. It’s a quiet ritual that anchors the restaurant. They’ve started opening up that process, inviting guests into the rhythm of pasta making through small weekend classes that sell out faster than they expected. For the duo, those classes aren’t just a gimmick; they’re a way to build community around the table. It shows that cooking, especially Italian cooking, is about connection as much as it is about craft.
“People come in nervous, like they’ll ruin the dough,” Mirco said, laughing. “But once they touch it, you can see them relax. It’s therapy with flour… The kitchen is where we talk, argue, laugh,” Mauro says. “We wanted to share that energy. That’s the heart of it.”
Yes, the space has a Wine Whisperer thanks to Mirco’s wife
And the space’s chef, Alex Campedelli, isn’t just about the food. He has slowly turned what started as a short list of Chiantis and Pinot Grigios into an evolving, exploratory wine program.
“We’re not trying to impress people,” Mirco said. “And yes, I suppose people think that everyone knows Italian wine, but the truth is that not everyone knows how different it can be. Volcanic wines from Sicily. The varieties of Lambrusco available… It’s about discovery.”
My suggestion? Step in for one of their lunch specials—the last one was an absurdly priced lasagna with salad for $16—grab a glass of wine and do exactly as Mirco and Mauro suggest. “We’re not fancy,” Mauro insists. “We’re just trying to make this little place feel alive. To remind people that Long Beach can have these beautiful, calm moments. The ‘dolce farniente,’ as you said.”
Ah, yes, that sweet slowness. We could always use more of that. Or, if you’re in a hurry, they’ll happily accommodate that as well. But if you can, have the glass of wine.
The Italian Homemade Company is located at 6460 E. Pacific Coast Hwy.
