Don't miss the big stories. Like us on Facebook.  

Editor's note: This article was updated on Jan. 12, 2017, to correct the culinary school Scott Sanfilippo attended. He attended the New England Culinary Institute.

BENNINGTON — Since he was 17 years old, Scott Sanfilippo wanted to open a pasta shop. Now he'll finally get that chance.

Sanfilippo is the owner of DiBuono Homemade Ravioli, which, should everything go according to plan, will be opening on Main Street in mid-February, just in time for Valentine's Day. The pasta shop will sell homemade frozen dinners, such as ravioli, chicken and eggplant Parmesan, and more, as well as dried pasta, cut pasta, and gnocchi. The new store will be taking the place of Bringing You Vermont, which is moving down the street to the former Evan's News location.

The restaurant is named after Sanfilippo's maternal grandparents, who he credited with sparking his interest in what he called "old world cooking."

Sanfilippo is a familiar face to regulars of the Bennington Farmers Market. He and his wife have served on the market's board, and have been regularly peddling their goods for the last two years and attending on and off for the last 15. He had been looking for a kitchen to expand his business for some time, and when he heard that Bringing You Vermont would be moving, he saw it as the perfect opportunity.

Support our journalism. Subscribe today. →

DiBuono's pasta will be made on-site, and will use local ingredients as much as possible, said Sanfilippo, who is the second-generation descendant of Italian immigrants. He currently buys from Wildstone Farm in Pownal, True Love Farm in North Bennington, Mighty Food Farm in Shaftsbury, and Hilltop Farms in Pownal. He also buys from Vermont companies King Arthur Flour and Vermont Creamery.

"It takes a village to raise a small business like mine," he said.

Sanfilippo has been working in the restaurant business since he was 17 and is a graduate and former chef-instructor at the New England Culinary Institute. "I got good at (making ravioli)," he said, "So I started making a lot of different types."

You can follow DiBuono Ravioli on Facebook at

Reach staff writer Derek Carson at 802-447-7567, ext. 122 or @DerekCarsonBB


If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us.
We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.