Local Partner Highlight: Bombolini Pasta
May 26, 2025
At the Tides Inn, we support our local community by sourcing the very best produce and products from farmers and fishers. In this new spotlight, we will feature key purveyors in our Northern Neck region.
Craft Meets Coast: Bombolini Pasta at the Tides Inn
It was love at first bite for Lolita and John Kreckman as the couple’s shared passion for pasta blossomed into one of Virginia’s most beloved ingredients.
Bombolini Pasta started more than 15 years ago. The Kreckmans—who had established cooking careers in kitchens from Key West, Florida, to Brussels, Belgium— settled in Richmond to launch their own venture: a small-batch pasta company. Their handcrafted creations can be found across the state, including at our very own Salt & Meadow.
Attention to detail and ingredient quality are paramount at Bombolini. From the silky texture of the noodles to the depth of flavor in each handmade ravioli, your taste buds will recognize that commitment. Bombolini sources its flour from across the U.S., but the brand partners with local Virginia producers for spices and fillings whenever possible, like the Bombolini Cavatelli.
The company sets itself apart by making all of its pastas without egg. This deliberate decision was made early on to accommodate dietary preferences and restrictions without compromising on flavor. Whether paired with bold sauces or seasonal vegetables, the fusilli, cavatelli and numerous other fresh noodles are light, tender and versatile.
“Food should be exciting to eat, not a chore,” John says. That’s why his team often experiments with flavors, offering rotating options like roasted garlic and black pepper linguine alongside lesser-known shapes such as funghetto, a twisting, mushroom-inspired noodle that holds sauce beautifully.
At Salt & Meadow, our chefs pair Bombolini pasta with fresh herbs from our on-site farm and seafood from nearby waters. The pasta supports, but doesn’t overshadow, the star ingredients, making it a perfect fit for our seasonal menus. This spring, for instance, we’re featuring Bombolini’s cavatelli with arugula, ricotta salata and roasted red pepper sauce for a filling vegetarian entree.
We’re proud to partner with a company that shares our values of quality, care and local connection.