One momentous evening in 2011, amidst the verdant hills of Italy’s Tuscany region, as Jerry M. Bello, Jr. and his wife Shannon sat down for a meal at a traditional osteria while on vacation, inspiration struck. Instead of the usual bread basket, an intriguing aperitivo arrived on the table—small squares of pasta, lightly baked to a satisfying crunch and simply dressed with a drizzle of olive oil and a garnish of coarse sea salt.