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Born in Gaeta, Italy, Ciro Pasciuto was raised in the lap of the fresh, local food movement. Italy knows little else. Gaeta and the surrounding area is the home of a vibrant local fishing fleet, groves of world-renown olives and oil, mozzarella cheese, characteristic tomatoes, basil, and hearth toasted bread.
When he came to the United States in 1986 Ciro changed direction from his work as a hydrographer and followed his heart to feed people fresh, simple, affordable food. In 1989 he and his wife Kim launched La Panzanella Bakery in Seattle Washington and became a local leader in the artisan food movement. In the late ‘90’s Ciro and Kim developed Croccantini, a cracker which received national recognition from the National Association for the Specialty Food Trade and which are now sold across the country. La Panzanella was honored to receive the City of Seattle Mayor’s Small Business Award in 2001.
In 2003 the Pasciuto family moved to Paso Robles, California. Drawn by the sunshine and diverse agricultural community Ciro and his wife Kim soon started work on an elementary school garden and culinary program and Farm to School programs, always carrying the message of good food, locally grown, simply prepared.
From this philosophy emerged Skipping Stone Productions-Food & Philosophy. Skipping Stone began by offering low key catering (including a mobile wood fired pizza oven) and special events and artisan bread for small specialty food retailers and restaurants and community buying circles.
In 2009 Ciro and Kim developed Vin’Tucci, a line of wine infused cookies that celebrate traditional Italian flavor combinations: Spice brings forward a combination of holiday spices of clove, cinnamon, and cocoa; Anise gives its nod to biscotti flavors of anise, orange, and almonds; and Honey is reminiscent of every Italian mother’s home made “S” cookies. |
