Lilly's Fresh Pasta

Visionary

Based outside of Boston, MA, Lilly's Fresh Pasta is New England’s most trusted fresh pasta supplier. Since 1986, we have provided the northeast’s finest restaurants with our gourmet pasta, ravioli, tortellini, and gnocchi.

We never pre-cook our items because we believe that nothing compares to the flavor of fresh! Our pasta is simply made from 100% non-GMO North Dakota semolina and grade A eggs, and our ravioli fillings are made from scratch in our kitchen using all-natural, premium ingredients - no shortcuts, preservatives, or can openers required.

Lilly’s customers are some of the most devoted you’ll ever see in wholesale: they know the degree of flavor, texture, and culinary excellence they can expect from Lilly’s pasta, and won’t even entertain the idea of serving another brand. It’s not that Lilly’s pasta simply wins over competitors – there are no true competitors. It’s pasta the way Mama made it, and it’s nearly impossible to imitate.

For a full menu or to request some delicious samples, please visit www.lillysfreshpasta.com

Business Development

Lilly's Gourmet Pasta Express

10 years developing a small local Quick Service Restaurant concept specializing in Takeout and Delivery of specialty fresh pasta entrees by ways of Franchising the model, for more info check out www.Lillysgourmetpasta.com

Founder

Lilly's Fresh Pasta 

Manufactured specialty ravioli, Tortellini, Gnocchi, Fresh pastas, Extruded Fresh Pastas, Fillings and more, daily responsibilities were to follow specific recepi  guidelines to manufacture high quality pasta products.

Pasta Maker

Fresh Pasta Enthusiast | Entrepreneur | Pastaio| #pastapeopleOnaMission |

With over 40 years in the fresh pasta industry, I’ve had the incredible opportunity to work alongside our founder Lilly Dalelio. I feel truly blessed to collaborate with many talented and amazing people, especially exceptional chefs and restaurant owners. It’s a journey filled with fulfillment and inspiration!

As an 11-year-old immigrant from Italy, This journey has "CARB" transformed my life 100X, impacting all the closest people in my life. Patience, Confidence, and Respect have been the cornerstones of my foundation!

Lilly D’Alelio, the founder of Lilly's Fresh Pasta, has profoundly shaped and inspired my "WHY." My mother instilled invaluable lessons in me, both at work and at home. Growing up surrounded by pasta and a single mother with a desire to build a business with a determination not to fail but rather to impact the many chefs who choose her products inspired me to learn the importance of Customer responsibility and Commitment to the best quality. When we create a custom recipe product for a chef, there is no room for error, and "WE" take their Vision with immense seriousness to ensure we exceed the customer's needs.

Our mission is to deliver the highest levels of service. I love octopus, a memory of my childhood catching "polipi" in the Ligurian Sea in Nervi, Italy. The eight tentacles each symbolize the pillars of entrepreneurship. If you ever wanna talk Octopus and Fresh Pasta, GAME ON, let's get after it.

Building long-term relationships with clients and supporting my team and Lilly's vision by expanding nationwide is a key focus for me. I am obsessed and passionate about meeting and working with talented, creative food service individuals. There’s always something new to discover, and the endless possibilities of people who love pasta reflect a dynamic path we share.

Thanks for reading my About me section 

"Eat more Fresh pasta, & Less Foodservice Drama"

Antonio D’alelio

This product might not be for everybody…

But for the millions of people who experience painful sugar spikes and still want to enjoy the comfort of a fresh, premium plate of pasta — I hope this brings a little joy back to your table and into your life

As some of you may  know, my mom Lilly developed diabetes a couple of years ago. 
Watching her relationship with pasta change has been tough especially for someone who grew up eating and making pasta for the majority of her life.

I won’t lie… she still sneaks it in every now and then. 😅
But the aftermath — those 100–150 point glucose spikes — tells a different story.
The pain, the crash, the fear… it breaks your heart.

So I set out on a mission.

A mission to create a pasta that tastes just as good as our premium Durum line — but without the sugar spikes, without the guilt, and without sacrificing the experience we all love.

over the last 12 months we tested our batches using HealthSense flour from Bay State Milling Company, and when my mom tried it surprisingly true her glucose only rose 8–12 points from way down from the 100-150 points spikes

You should’ve seen her face.
The happiness.
The relief.
The feeling of “I can finally enjoy pasta again.”

That moment alone made the entire mission worth it.

This won’t be the pasta for everyone.
But for the people who have been forced to give up something they love because of diabetes… I made this for you.
I made this for families like mine.

Huge thank you to Bay State Milling for creating a wheat that is truly better for you — and for helping us bring a new kind of pasta experience to the world.

Diabetic-friendly fresh pasta line launching soon, so calling all healthcare chefs and anyone who cares to create a healthier experience for those who need it most.
No more massive spikes.❤️🍝

If you or someone you love struggles with glucose spikes, we are here to help call us anytime or email us at sales@lillysfreshpasta.com 


Personal Note: I can’t reverse diabetes, and I’d never claim to that's a miracle we all wish we could.

All I can do is create pasta that lets people like my mom enjoy the foods they love without the painful spikes.

This isn’t a medical claim or a guarantee — it’s simply a chance for anyone managing glucose to enjoy pasta again, with a little more balance and a lot more joy.

That’s the heart of this project.

Special Thanks to J. Michael Buscaino Jillian Wishman , and Katie Harris and the whole baystste team who made it happen…
if anyone is looking for samples of this flour, reach out to Bay State.

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Wishing everyone lots of good health, peace and a beautiful blessed Thanksgiving.

We appreciate you more than you know. 

Enjoy the day with the people you love ❤️ most.

Auguri 
Janel and Antonio.

Happy Thanksgiving ❤️ A Message of Gratitude — Especially to My Wife

Today isn’t about pasta, production, sales, or strategy.

Today is about people.

It’s about our families, our customers, our employees, our partners, and every single person who supports us, believes in us, and gives us the privilege to do what we do. I want to thank all of you  truly.

But this message…
this one is dedicated to my wife, Janel.

Anything we build — the new facility, the low-glycemic line, the leadership bench, the culture, the legacy, even this $Billion dream she is a foundational part of it.

What most people don’t see are the hours, the conversations, the emotional load, the support, the ideas, the tough questions, and the sacrifices happening behind the curtain.

She rides every wave with me.
She supports the vision without asking for credit.
She works, learns, grows, and steps up in ways that make our entire organization stronger.
She protects our culture, our family, our faith, and our future  quietly, humbly, relentlessly.

She has stepped into roles most spouses would never dare touch. 

She’s learning the business at high speed, absorbing systems, navigating growth, strengthening culture, helping us think bigger, challenging me when needed, and aligning us when it matters most.

There is no Thanksgiving message without thanking the woman who holds so much together.

So today and tomorrow and why not the whole weekend, built on gratitude, I want to say this clearly:

Babe, thank you.
For your commitment.
For your strength.
For your heart.
For believing in me, in us, and in what we’re building.
For being the calm in chaos, the balance in the storm, and the anchor when the world speeds up.

You’re the People’s Champion in our world.
And I’m proud of you not just as my wife, but as a leader, a partner, and a builder of our legacy.

To everyone reading this:

I hope this message resonates with you too because behind every company, every mission, every dream… there’s someone who sacrifices quietly. Someone who makes the whole thing possible.

As we head into the best holiday of the year, I hope you all get time to:

• watch the grandkids run around
• enjoy great food
• enjoy family and friends
• enjoy football
• enjoy peace
• enjoy each other

Because this day reminds us of what truly matters.

From my heart — and from our family:

Happy Thanksgiving.
We appreciate you.
We’re grateful for you.
And to my wife… thank you for everything you do.
I love you Janel D'Alelio  

Antonio

👇 An Invitation to Every Leader Reading This

Drop their name — or just a few words about them — in the comments.

Let’s shine a little light today on the people who don’t chase titles
but make theoperation  strong.

Who’s your unsung hero?
I’d love to read your stories.

#Leadership #Culture #100YearCompany #LegacyBuilding #FounderLife #Teamwork #PeopleFirst #LillysFreshPasta #BillionDollarVision #FutureLeaders #Entrepreneurship #GrowthMindset #FamilyBusiness #FaithDrivenLeadership

Last night's Uncork the Cure event at the Omni in Boston was more than just a glamorous evening. It brought together a community dedicated to supporting cystic fibrosis research and families, advancing towards improved treatments, longer lives, and tangible progress like therapies and family support. Together, we strive for a future where every individual with cystic fibrosis can enjoy a fulfilling life.

A round of applause to all the teams, honorees, sponsors, and vendors whose contributions made this impactful event possible. 

Kudos to Yousef Ghalaini and his team for treating us to a delightful array of dishes, from short rib and polenta to fried tofu and a flavorful Paella. Let's not forget his impressive homemade fresh pasta station. 

Kudos to Theresa Hillmer-Waite Cindy and her dedicated team for orchestrating this remarkable night after months of meticulous planning.

It was truly an amazing and heartwarming experience. Thank you to everyone involved.

#UncorkTheCure
#TogetherForCF
#HopeTakesAction
#BostonGivesBack

Happy Thanksgiving to leading from the front, pushing from the back, and locking arms in the huddle with the people who make it all possible.

Always lead with love 😍 . Always show real care for the people who take care of you and help build your business — that’s the foundation of everything.

And every once in a while, you’ve gotta jump back on the front lines. Not for show, but to make sure the DNA stays healthy. This is where I built my bones.

Operational effectiveness is everything. Top-line numbers mean nothing if the squeeze at the bottom is weak. Strength only comes from experiencing the bowels of the business, side-by-side with the people who make it run.

I’m grateful for this team. I’m thankful for their work, their pride, their energy, and the heart they bring every single day. None of this exists without them — and I’ll never forget that.

What’s the toughest job you ever did in your own business… and how did it change the way you lead? 

Comment and Tag someone below 👇👇👇on your team who deserves a shoutout the ones who show up, grind, and keep the whole operation alive

#GratitudeInAction
#LeadWithLove
#TeamFirst
#FrontLineLeadership
#BuiltFromTheBottom
#OperationsMatter
#PastaFamily
#LillysFreshPasta
#Pastaman
#WorkWithHeart
#ThankfulEveryDay
#CultureWins
#PeopleMakeTheDifference
#RespectTheCraft
#FoodManufacturing
#FreshPasta
#MadeInAmerica
#LegacyBuilding
#EntrepreneurLife
#SecondGeneration
#BuildingTheFuture
#EatingisbelievingchefRich

Another 🔥 way to serve gnocchi… shoutout to Daniel B. Clarke,MBA !
Lilly’s fried gnocchi + brown butter kissed with nutty brown butter, sweet butternut squash, and a snowfall of Parmigiano autumn perfection.
Crispy. Nutty. Sweet. Savory. Addicting.
Try it.😮‍💨🍝

Happy Sunday!!!
From foodservice to retail… who would’ve thought I’d start getting addicted to weekend pasta demos? 🤣
But honestly… I’m kinda loving it.
Talking to consumers, real families, real food lovers — it hits different. ❤️🍝

Maybe it’s a sneak peek into a future retail vision? Mmmm🧐
Maybe it’s just me having a blast on a Sunday?
Either way — my heart is full and my apron is happy.

Huge thank you to Bobby Marcotte  and the whole crew at The Tuckaway Tavern and Butchery in @Raymond #newhampshire for allowing me set up a little fresh pasta takeover today.
North Shore raised ➜ always loved steak tips…
but I’m telling you — Bobby’s world is worth the drive.
And he’s opening a second location in Derry… buckle up. 🚀

If you’re around — come say hi, try some yummy raviolis, and get a sneak preview of Bobby’s sauces (and yes, Chef… if you’re reading this… don’t worry, I’ll only borrow them 😉)

Let’s feed people. Let’s make them smile.
And maybe… retail is calling louder than I expected.

Ps 

I should probably apologize now because if Bobby and I team up on a ravioli project…
The steak tips might get jealous. 🥩💔🍝 
Or better yet I can see it now Chef Bobby wakes up tomorrow with a full ravioli business plan, SKU list, and packaging design stuck in his head…
Creativity can be dangerous when carbs are involved. 🤷‍♂️💡🍝


#FreshPasta #RetailJourney #PastaMan #Tuckaway #ChefLife #RavioliTime #FoodBusiness #CustomerLove #EntrepreneurLife #SamplingSeason

If you think healthy food has to be boring, bland, or joyless you’ve clearly never seen what pasta is about to become.

🍝
Introducing our fiber-forward, joy-centered, pasta-reimagined line — crafted with HealthSense wheat and inspired by people who still deserve flavor, texture, culture, and comfort plates… without the painful spikes.

Which one are you voting for? 👇

1️⃣ Casarecce FiberWave™
2️⃣ Fusilli Rigati Boost™
3️⃣ Pappardelle Wellness Ribbons™
4️⃣ Radiatori Balance™
5️⃣ Rigatoni Forte™
6️⃣ Orecchiette Vita™
7️⃣ Gemelli Glycemic Guard™
8️⃣ Cuori Care™ (Limited Edition)
9️⃣ Mini Shells Light™
🔟 Tagliatelle Equilibrium™

💬 
COMMENT below 👇👇👇:

If you could only choose ONE shape to launch first — not for hype, not for ego, but for impact — which one gets your vote and WHY?
Chefs, diabetics, nutritionists, food-science people, trainers, parents, and pasta lovers…
Your input here matters more than you think.
🎯 
Curious? Inspired? Skeptical? Hungry?
👉 DM me or Rich Smice if you want early samples, testing opportunities, or culinary R&D collabs

Fun fact 
AI GENERATOR just invented his own pasta shape for Rigatoni 😆 mini shells ant tagliatelle let’s see who’s paying attention 😆

EBITDA is the story.
Cash is the truth.
And truth always wins in the end.

Group CFO – Listed Company | M&A & Corporate Finance | Board Member | Investor Relations | MBA

When “Adjusted EBITDA” becomes science fiction...

We’ve all seen it:
Adjusted EBITDA is often the story Management wants to tell.
But unless that story turns into real cash, it becomes nothing more than science fiction.
And here’s where things get dangerous:
You can show a strong Adjusted EBITDA.You can even show a positive EBITDA…but if that number never becomes cash, the sci-fi movie quickly becomes a horror film:

- Salaries paid later than expected
- Suppliers waiting for money
- Growing tension with banks
- A reputation that quietly erodes

Because a business doesn’t run on EBITDA...it runs on cash.

So how do you make sure EBITDA becomes cash?

By putting Cash Conversion at the center of your financial strategy:

- Monitor Working Capital relentlessly
AP, AR, inventory: every small change affects liquidity.

- Control investment discipline
High EBITDA means nothing if heavy capex, expansions, or poor ROI projects absorb all the cash.

- Avoid aggressive accounting
Not just releasing provisions or capitalizing expenses that shouldn’t be capitalized…but also changing depreciation policies simply to “improve” short-term profitability.
These adjustments create an illusion...a beautiful EBITDA that will not turn into cash.

- Focus on sustainable liquidity
Cash is not the end of the story. It is what allows the story to continue.

Final thought

Strong leaders don’t chase the best EBITDA narrative.
They build companies where performance naturally becomes liquidity, 
where the numbers are honest, sustainable, and aligned with reality.

EBITDA is a story.
Cash is the truth.

#finance #cfo #leadership #cashflow #workingcapital #strategy #corporategovernance

Jump in back into ops, ME2 Jeff Bezos  Every now and then, stepping back into operations is a reminder that growth doesn’t come from distance — it comes from staying connected to the core, the foundation, the people the process the products and the machinery that makes the vision real.

Ops isn’t glamorous… but it prints growth. Who else loves rollin up their sleeves?
#2026

61-year-old Jeff Bezos is returning to operations for the first time since leaving Amazon in 2021, teaming up with former Google exec Vik Bajaj to lead Project Prometheus—an AI company focused on bringing advanced computing to the physical economy.⁠
⁠
With $6.2 billion in funding and a team of nearly 100 researchers from Meta, OpenAI, and Google DeepMind, the startup aims to apply AI to engineering, manufacturing, and aerospace.⁠
⁠
The project represents Bezos’s most ambitious step yet into artificial intelligence, signaling his intent to shape how AI powers the next wave of industrial innovation.⁠
⁠
(via TechCrunch)

Create your own circles of health, your own villages, our own giants.

New villages are coming.
People want real food again. They want transparency.
They want companies built on values, not exits.
Quality, not shortcuts.
Integrity, not optimization decks.

Big Food will always have their power, but they don’t get to own your definition of health anymore.

Not if we build a new ecosystem that stands on its own.

This is the decade of the independent giant.
The newvillage-built with a healthier giant.
The new healthy giants.

If you’re trying to be healthy…

You probably wouldn’t buy a Pepsi,
but you’ll buy a Poppi.

You probably wouldn’t buy a Mars bar,
but you’ll buy a RxBar.

You probably wouldn’t buy a Cheeto…
but you’ll buy Siete. 

But you might be starting to realize these are all the same company.

This is the pattern:
1. Clean-ingredient independent brands grind and break through
2. This results in an exit to Big Food where they get acquired by a giant
3. The brand gets “optimized” - reducing costs and often degrading quality

As consumers, I believe we need to be more resistant to brands that make it to this stage.

Which sucks, because all the products I listed have historically been some of my favorite.

But unfortunately, this supports the wrong system and prevents us from having a resilient food system.

Big Food will always have power.
But the worst we can do is have reliance on them.

If we get all our clean snacks and junk from them, they start to set the standard on both ends and quality becomes subjective to corporations.

Boisset Collection

I am proud to start this new venture as a hobby enjoying wine keep my self informate and sharing my passion

Wine Ambassador

Ristorante Via Alto 27

Pastry Chef

Pastry Chef Owner

Ercoli Bar e Tabacchi

owner

Managed and run my own business for ever want to open a Restaurant and finally did my goal is to start enjoy my life

Specialties: managing,purchasing, executing every thig related with cooking

taplio

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Antonio D’alelio

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The Battle

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