Handcrafted Pasta & Heritage Meats: Clario Farmstead and Louie’s Finer Meats

Step into the heart of Wisconsin’s culinary traditions with this episode of Wisconsin Foodie. We visit Clario Farmstead Pasta in Sturgeon Bay, where Mario and Claire transform local, organic ingredients into fresh bucatini, einkorn fettuccine, and vibrant carrot-ginger pasta. Learn how they’re reviving pasta-making traditions using heirloom grains and farm-fresh eggs. Then we head north to Louie’s Finer Meats in Cumberland, a small-town butcher shop with over 100 varieties of bratwurst, a family legacy spanning four generations, and a commitment to handcrafting award-winning sausages that draw visitors from across the Midwest. We bring it all together in a farm-to-table pasta dish that celebrates flavor, family, and Wisconsin food culture. Watch now and get inspired by the makers who define our region’s taste. Watch Thursdays: 6:30pm – youtube.com/wisconsinfoodie 7:30pm – PBS Wisconsin 0:00 – Intro: Pasta, Play-Doh, and Passion 1:44 – Meet Clario Farmstead Pasta in Sturgeon Bay 4:00 – Pasta Making Process & Unique Flavors 7:12 – Garlic Scape Pesto & Bucatini Cooking 9:00 – The Legacy of Louie’s Finer Meats in Cumberland 11:40 – Behind the Scenes at the Smokehouse 14:50 – Bratwurst Innovation and Midwest Pride 17:20 – Cooking: Einkorn Pasta with Louie’s Sausage 20:00 – Final Dish: Midwest Farm-to-Table Plate 21:12 – Closing Reflections on Flavor, Family, and Change Featured Businesses: Clario Farmstead Pasta: https://www.clariofarms.com Louie’s Finer Meats: https://louiesfinermeats.com