By Live CABA
Visualization is a powerful tool. Elite athletes, great leaders and successful entrepreneurs use it to break barriers and achieve their goals. Jorge Eduardo Alasinawho everyone in the neighborhood knows as “Gino”is living proof that this formula works. He was born in a humble home in González Catán and today, from the heart of Belgrano, he leads Long live Pastaa business that serves more than 2,000 clients per month.
«I always liked to investigate the successful ones. Know how they did it,» Gino confesses while kneading the day’s noodles. “Particularly David Rockefeller, a billionaire who never studied, but knew about numbers and, based on that, created an empire. ‘If he can, I can’said. Of course the road was not easy at all. But by visualizing, I achieved the goal.” For years, he went to sleep with only one wish in mind: his own factory.
Flour in the veins and a unique opportunity
Gino belongs to the second generation of pasture chefs. His trade began to take shape when he was just 10 years old, accompanying his late father to a factory in Liniers. “I’ve been in flour since I was little,” he remembers with a smile. However, before becoming consolidated, the path had several curves: he assembled bags in a coal shop, was a supermarket cadet, helped his father in Pehuajó and even had a stint at the Sergeant Cabral Non-Commissioned Officers School, where he asked for leave after one year despite having one of the highest averages.
The big break came between 2015 and 2019, when he served as general manager of the store. Cuba 2389in Belgrano. One day, the previous owner decided to sell the business to settle in Miami.
“At that moment, a favorite saying came to mind, ‘he who does not risk does not gain’and I offered to rent him the goodwill, taking care of the staff,» Jorge recalls. To his surprise, the response exceeded expectations: «After consulting with his lawyer, instead of renting it, he gave it to me to pay in five years. For this reason, I will always be very grateful to him, Sebastián, and to his father, Horacio.”
«Unlike the pastry shop and the ice cream parlor, there is no master in my field. Only an officer and a half officer. The officer is trained to manage suppliers, consistency, production, quality and the cold chain.»
A phenomenon that crosses borders
Today, together with a team of nine collaborators, Gino prepares a huge variety of fresh and cooked pasta daily: from ravioli, stuffed noodles and sorrentinos, to lasagna, macaroni and cannelloni. The production volume is impressive, considering that each customer consumes an average of 200 grams per time.
The success of its products managed to break the barriers of the neighborhood and the suburbs. Currently, the location receives visits from Argentines who reside in England, Holland and Australiaand who take advantage of their trips to the country to stock up. “I don’t know how they do it, but they take their good pasta on planes,” he says, amused and full of pride.
The family legacy also continues to live on: his sons (David Martín, Sebastián Javier and Alan Denis) followed in his footsteps and also opened their own business in the sector in Belgrano.
Looking to the future
True to his philosophy of not stopping and continuing to project, the Boca fan from Pastero already has his eyes set on the next step. “I have machinery to set up another pasta factory next year,” he concludes enthusiastically. Starting from the bottom, with incomplete studies but with unwavering determination, Gino demonstrates every day that goals are there to be met.
📌 Where to visit it:
- Address: Cuba 2389, Belgrano, CABA.
- Instagram: @vivalapastabelgrano
