Weekend meal prep—launching soon

Your week, cooked fresh.

Thoughtful meal prep for busy households from Pierrefonds to Laval—launching soon. When orders open, they will come in Saturday, cooked fresh, and delivered Sunday between 12:00 and 5:00 PM, tailored to your tastes through a personal conversation.

Join the waitlist→ Call Carlo

Carlo Nazha welcoming guests in his professional kitchen

Handmade pasta nest plated with cream sauce

Launching soonFounding client list now open

Handmade pastaFlorence-trained technique

Flexible optionsVegetarian options available

3–5 meals per orderCustom-built around your tastes

Pricing on requestDiscussed when orders open

Pierrefonds to LavalDelivery area—and everywhere in between

Fresh handmade pasta✦ Weekend meal prep✦ Trained in Florence✦ Vegetarian options✦ Pricing on request✦ Pierrefonds to Laval✦

A simpler way to eat well all week.

Pricing is on request—there is no fixed menu and no fixed price list. Every order is custom-built around your tastes, and Carlo always asks about allergies before he cooks. Orders will run from 3 to 5 meals: once orders open, they come in on Saturday, cooked fresh, and delivered on Sunday between 12:00 and 5:00 PM.

Tell Carlo what you need

Join the waitlist today—tell Carlo the week you are planning for, your household size, and your tastes, and always tell him about any allergies, so every meal is made safely for you.

Confirm the plan

When orders open, Carlo will follow up directly to confirm your custom meal plan and the price for your order. Payment will be by e-transfer upfront, or cash when your meals are delivered.

Enjoy a calmer week

Once orders open, your 3 to 5 meals will arrive on Sunday, between 12:00 and 5:00 PM—fresh, ready, and made exactly to your liking.

Made for real weeks—not one-size-fits-all menus.

The starting point is always a conversation. Carlo prepares fresh food around your needs and brings the same hands-on care to every order.

01Weekend meal prepWhen orders open: in on Saturday, delivered Sunday, between 12:00 and 5:00 PM.
02Fresh handmade pastaCrafted with technique developed in Florence.
03Vegetarian optionsAsk Carlo what can work for your preferences.
04Pricing on requestYour price will be worked out with Carlo when orders open.

A fresh sheet of pasta dough on a wooden work surface

Fresh tagliatelle cut and arranged by hand

Fresh ricotta filling prepared for ravioli

Carlo at work.

From choosing fresh produce to cooking, packing, and delivery—every part of the week’s meal prep is handled with care.

Slow-braised chicken in tomato sauce with roasted potatoes, zucchini, olives, and fresh herbs

Slow-Braised Chicken with Roasted Potatoes

Tender chicken pieces slow-cooked in a rich tomato sauce with roasted potatoes, zucchini and olives, finished with fresh herbs.

Golden fried shrimp, calamari, zucchini, and carrot sticks served with lemon

Crispy Fried Seafood & Vegetables

Golden crispy shrimp, calamari, zucchini and carrot sticks, served with fresh lemon.

Tagliatelle coated in slow-simmered meat ragù and freshly grated parmesan

Tagliatelle with Slow-Simmered Ragù

Fresh ribbon pasta tossed in a slow-simmered meat ragù, finished with freshly grated parmesan.

Carlo carefully plating a freshly prepared meal in his kitchen — Prepared for the week

Carlo stacking freshly packed meal-prep containers — Packed with care

Carlo tossing fresh pasta and vegetables in a pan — Cooking fresh

Carlo carrying a bag of prepared meals to a customer’s door — Ready for delivery

Fried calamari, small fish, and seafood served with lemon wedges — Fried seafood platter

Hearty vegetable soup with beans, carrots, zucchini, peas, and leafy greens — Hearty vegetable soup

Crispy golden roasted potato wedges served on a white plate — Golden roasted potatoes

Grilled zucchini, eggplant, tomato, red pepper, and endive finished with herbs — Herb-grilled vegetables

Grilled calamari arranged around a plate with a fresh lemon wedge — Grilled calamari with lemon

Handmade ravioli topped with sun-dried tomatoes and a generous covering of shredded parmesan — Handmade ravioli with parmesan

Carlo Nazha with Chef Andrea at Pasta Class Florence in Florence, Italy

Trained in Florence, Italy

Learning from Chef Andrea.

Carlo trained in Florence with Chef Andrea of Pasta Class Florence—a Milanese chef with years of experience in Michelin-starred kitchens across four countries.

That experience informs his hands-on approach to fresh pasta: attention to dough, filling, shape, and the details that turn simple ingredients into something memorable.

Visit Pasta Class Florence↗

Fresh pasta, by hand.

A look inside Carlo’s Florence training—from filled ravioli to hand-cut pasta and finished plates.

A fresh rectangular pasta sheet on a wooden work surface

Close view of handmade ravioli on a floured work surface

Handmade ravioli finished in a cream sauce

Be first when orders open.

Carlo is building his founding client list now. Tell him what would make your week easier and he’ll reply directly—founding clients are first in line when orders open.

Email[email protected] Phone514-972-8722

Service areaPierrefonds to Laval—and everywhere in between

DeliveryLaunching soon — Sundays, 12:00–5:00 PM once orders open

PaymentAt launch: e-transfer upfront, or cash on delivery

WaitlistOpen now — join free, no commitment