Bozza Pasta LLC

Who We Are

Michael Bozza and his parents are from Gragnano, Italy (also known as the city of pasta) located near the city of Naples. Pasta runs deep in the Bozza family. Michael’s grandfather ran a pasta company in Gragnano. His father, Anthony actually studied pasta at the School of the White Arts, where they teach pasta-making from the grain all the way to the drying process. Michael grew up working for his family learning the craft of pasta-making.

After working for various food manufacturers and learning all facets of the food industry, Michael returned to his passion of making pasta. In Rochester, he started using his talents to sell his pasta to local restaurants, farm markets and retail stores.

In 2016 he married Marisa, and the two worked on establishing the Bozza brand by combining their strengths and passions of food and business. They started Bozza Pasta in the small village of Hilton, New York. The novel business quickly gained notoriety with products like their Lobster & Mascarpone Ravioli, Five Cheese Ravioli, Rigatoni Bakes, Gluten Free pasta, and many unique sauces.

Michael brings a strong technical knowledge of how pasta is made along with presenting an artisanal approach to current food trends. With a degree in Nutrition and Dietetics, Marisa brings her knowledge of clean eating, unique recipe ideas and organizational skills to the Bozza table.

In 2019, Jake Fabry joined the Bozza team and became partners with Michael and Marisa. His background in sales and business development has helped establish Bozza Pasta, not only as a local pasta manufacturer but also gaining the acquisition of national accounts.

The three have created a growing business that values not only healthy food, but also values relationships with customers, families and other businesses.