Three men, one dream: the best pasta outside of Sicily. The three pasta fanatics: brothers Angelo and Gioacchino Celona and their good friend Lorenzo Corisi. The pasta: tagliatelle, cavatelli, fusilli, maccheroni, paccheri, and so on—all handmade in the nearly glass-walled workshop right in the heart of the market hall.

But who exactly are these three guys who’ve been bringing a little bit of Italy to your plate during your lunch break for years now? And what’s it like to cook Italian pasta in Kreuzberg? You can ask Angelo, Gioacchino, and Lorenzo all these questions and many more (when they’re not busy slurping spaghetti, that is).