For many university students, the recipe for a late-night study session involves instant noodles and a simmering pot of anxiety. But for Davide Finessi, a 3rd-year Intercultural Studies and Languages (ICIC) student, what’s simmering is a passion project that tastes distinctly of home. Far from his native Piedmont in northern Italy, Davide has cooked up the perfect recipe for a business, combining the essential ingredients of necessity, passion, and a healthy dash of homesickness to launch his fresh Italian pasta brand, Pasta Monviso.
It all started not with a business plan, but with a simple pasta machine and a craving for connection. The machine became a time machine, transporting him back to his childhood kitchen. “Pasta making was a rediscovery,” Davide Finessi recalls, a nostalgic smile in his voice. “Back in Italy when I was a kid, sometimes I used to help my grandma who liked making pasta at home on Sundays, when all her children would visit. I missed this activity and doing it… brought me a bit back home.”
What began as a weekend hobby—a way to knead away the stress of assignments—soon revealed a flavorful opportunity. While Italian food is a beloved staple in Thailand, Davide noticed that the rich, diverse tapestry of his country's regional cuisine was missing. The complex, hearty flavors of his home were a mere footnote.
“Piedmont in particular is still largely underrepresented,” he explains. “The main idea behind my brand is trying to give more visibility to the culinary variety of Piedmont, while trying to appeal to a Thai audience, and making healthy food.”
That authentic mission, coupled with the delicious results, caught the attention of his Thai girlfriend and her family. Seeing the potential simmering on his stovetop, they encouraged him to serve his passion to a wider audience. With his girlfriend managing orders and her sister designing the branding, Pasta Monviso was born last trimester. Davide was no longer just a student; he was a student entrepreneur, learning to navigate a new landscape. “I took inspiration from the marketing strategies used for similar products in Italy,” he says. “However, soon I noticed that the same marketing strategies may not work in Bangkok, so I am trying to adapt.”
Of course, cooking up a business while enrolled in a demanding program requires finding that perfect al dente balance. Davide is clear that his education remains the main course. “The university can take up a big slice of the week’s time,” he admits. “I still consider myself primarily a student which means I am not willing to sacrifice my education for the business… It certainly requires you to change your habits a bit and that can be a sacrifice.”
With his feet firmly planted in his studies, Davide’s ambitions for Pasta Monviso continue to rise like perfectly proofed dough. He’s already developing new pasta shapes rooted in Piedmontese tradition, exploring whole wheat flours, and planning to introduce a line of authentic sauces to pair with his creations. Wholesale opportunities are even knocking at his door. “I've already received a proposal for this but right now I am unable to produce enough for that,” he says, hinting at the exciting growth to come.
So, what is the secret sauce for other aspiring student entrepreneurs? Davide serves up some simple, yet profound advice. “Find something you like, and if there is a market for it, you can try,” he advises. But he offers a crucial warning. “Don't let this spoil your pleasure for that activity, and overlook relationships. That's the biggest risk in my opinion.”
For Davide, the journey is about more than profit. It’s about building something meaningful without sacrificing what matters most. His final words of wisdom are a comforting dish for any student feeling the pressure to do it all: “Start small, make mistakes, enjoy the satisfaction of the first times you sell something you created, but don’t let it become a source of stress.”
For more information, Pasta Monviso can be reached through these links:
