With over 40 combined years of culinary experience, the pair are looking forward to sharing their expertise with shoppers in the greater Midlands area.
“We’ll say, ‘If this is the wine that you like, well, we have the pasta shape, the pasta sauce and the cheese to go with it,'” said Wetzel. “Here, we can have a better opportunity to showcase a lot of the things that we enjoy and that we think other people can enjoy, too.”
The interior of Don Luigi features traditional Italian winemaking photos and equipment.
Sydney Dunlap/Staff
Wetzel said the store, which is complete with traditional Italian winemaking photos and equipment, is an opportunity to educate patrons on the stories behind Don Luigi’s products.
“A big part of what I’ve always felt when it comes to food is teaching people,” Wetzel said. “Where we’re at, in 2024 with the food in Columbia, people are a lot more receptive to that.”
Their confidence on selling these authentic Italian provisions, Cardinale said, stems from their history of slowly introducing dining guests to these products at Bar Gran Sasso.
“We got them to drink Italian wines and lesser-known varietals, and the community put trust in us,” said Cardinale. “Now, we have all of those ingredients, wine and knowledge here — this is just a broken-down version of the restaurant.”
From the Don Luigi stockroom, Wetzel and Cardinale said they hope to feature more “avant-garde” items in the future. On their list includes “Cucina Povera,” or “Poor Cuisine,” which can include complex dishes made from the lesser-used parts of an animal, like bones and organ meat.
“Things like that, most people kind of shy away from, but maybe down the line, that’s something people might show some interest in,” said Wetzel. “They just need a little bit of education and that push forward.”
Both co-owners want Don Luigi to be a place for anyone who is curious about Italian cuisine — not just foodies and culinary experts.
“We’re not trying to be exclusive or esoteric to the point where Joe Every-man can’t come in and find something that he’d be happy to go home with,” said Wetzel. “The broader range of people that we can reach, the better for everybody.”