Ruben Gamundi, along with 7 full-time employees
In the early 1900s, Nilda Bottazzi’s family migrated to Argentina from Parma, Italy, in search of a better life. Her family brought with them the rich traditions of Italian cooking and soon discovered the flavors of South America. Nilda, nicknamed “Nucha’’ by her family, grew up making Argentine empanadas, traditionally baked and stuffed with simple ingredients. Keeping with tradition, Nucha soon came to teach her son, Ruben, how to make the family recipe. Nucha’s empanadas were always a hit at parties and events. After countless requests and nudges by friends and colleagues, the family decided to share their empanadas with the Bay Area.
Nucha Empanadas sources organic and local ingredients from various distributors, as well as from other vendors that also sell in the farmers markets.