Pasta Presto
News
Food Science and Nutrition alum founds online Italian restaurant in Bristol
Monday, 9 June, 2025Born and raised on the island of Capri in Italy, Jessica De Marco grew up surrounded by authentic Italian ingredients and cooking practices. Coming from a keen foodie family, her grandfather an Italian cheese merchant and her grandmother a keen chef, it is no surprise the spirit of authentic Italian cooking is in her blood.
After earning a Culinary Arts diploma in Italy, Jessica relocated to the UK to raise her daughter and earn a degree in Food Science and Nutrition from BSU. Entering motherhood became the main driver for her career change, realising the rigid format of the corporate world she was in before, left her stuck in a routine she didn’t enjoy.
The lack of time to create nutritious family meals whilst in her corporate job combined with ache of missing home led for the inspiration for Pasta Presto. Finding a gap in the market for nutritious and home-cooked style food, Jessica saw the perfect opportunity to create traditional southern Italian food, with her own twist, that could be delivered to people’s doors. Reflecting on her time studying at BSU, Jessica said:
“Starting the restaurant has been an organic process, but my time at BSU certainly shaped my decision in getting it started. The Nutrition course played a key role in helping me understand how to create balanced, nutritious meals. This knowledge has given me a deeper sense of purpose in my venture, as I’m committed to offering meals that are not only delicious but also nourishing, using high-quality ingredients.”
The wide variety of modules available on the course stretches from food sustainability to food safety. Even allowing Jessica to take a supplementary business course that offered her practical insights into running a business which were “invaluable” when it came to launching and managing the company. It’s clear to see that Jessica's journey certainly wasn’t one that happened overnight, with 2025 being her most successful year yet, hopefully a permanent dining space is in the not-too-distant future. Speaking to Bristol Post she shared:
“I would love to open a restaurant eventually, but only when the timing and location are perfect.” For now, her focus remains on sustainable growth. “I want to continue growing Pasta Presto locally and beyond, but without losing what makes us special.”
For future students looking to start their culinary adventure, why not explore studying BSc Food with Nutrition? Or for the entrepreneurial mind, the Bath Business School is renowned for its wide range of courses to help get your future business up and running. Speaking from her own experience, Jessica believes students should try all aspects of the industry. Having both a practical and creative foundation in the culinary arts will ensure your chances at success. She said:
"For any students considering the food industry, my advice is to build a strong foundation in both the creative and practical aspects. Understanding nutrition, safety, and sustainability will give you a big advantage—and don’t underestimate the value of real-world experience in business and customer service. On top of that, wanting to help and doing it from the heart really makes a difference. Offering something wholesome and made with care, people truly respond to that.”