Primo pasta maker Antonio Zenere was born and raised in Italy. He came to the U.S. in 1988, studied at the University of Georgia, earning a doctorate in food science.  His interest in food, though, was more than academic. He loves to make and eat pasta. Using an imported pasta maker, Antonio produces ravioli and tagliatelle using flour, semolina, and eggs, and a variety of fresh vegetables and herbs. Antonio always experiments with flavors, but four cheese, eggplant, asparagus, portobello mushroom, and squid ink are classics that keeps Antonio's loyal fans returning to the Athens Farmers Market every Saturday.