The story of La Casa Pederzani began long before it became one of the most recognized gastronomic brands in Asunción. The venture grew out of a family tradition deeply rooted in cooking, driven by Paolo Pederzani's dream of turning an economic crisis into a business opportunity.
Caterina Pederzani, the company's commercial manager, recalled the brand's origins in an interview with Radio 1000 AM. "Gastronomy has always been part of our family. My father cooked every night at home, and that love of cooking also came from my grandparents, who ran a café as one of their first businesses when they arrived in Paraguay," she said.
A project born in a home's outdoor kitchen
The venture took shape in the mid-1990s, when an ambitious industrial project tied to pasta production was cut short by the financial crisis that hit the country. "My father was part of a partnership that planned to build a large pasta factory. The machines had already arrived in Paraguay, but the banking crisis caused the project to fall apart," she recounted.
Far from abandoning the idea, Paolo Pederzani decided to install some of that machinery in the small outdoor kitchen at the family home. There he began making artisanal pasta and offering catering services for events. "He closed off the outdoor kitchen, built his own oven, and started cooking for clients from there. It was all very artisanal, very handcrafted, but that's how the business was born," Caterina commented.
The venture grew organically with the involvement of different family members. One sister specialized in pastry, another in chocolate making, while Caterina began developing decoration and setup services for events. "Each person had their own business unit, but we all worked together. A customer would come in for the pasta and also take the cake, the chocolates, and the decorations for their event," she explained.
Growth and brand consolidation
Over the years, the family managed to unify its different areas of operation and established itself in the traditional location on Avenida España, next to what was then Supermercado España, now Superseis. "That house marked a turning point for us. That's where the company's growth was consolidated and it became our main production center," she stated.
Currently, the group operates three business lines: Pedersani Celebraciones, Pedersani Bar Bistro, and Ketosani, the latter focused on food products and options tailored to keto lifestyles and functional nutrition.
One of the aspects highlighted by the businesswoman was the sense of belonging conveyed by the staff at the brand's restaurants, something she attributes to job stability and the corporate culture built over the years. "Many of our employees have been with us since the locations opened. We have never seen seniority as a problem. If a person can continue growing with the company, they are welcome here," she said.
Currently, the group employs around 120 people, a growth that has also brought new challenges in terms of organization and leadership. "When there were just a few of us, it was easier to understand each employee's situation. Today there are many more of us, but we still try to maintain that closeness and that family spirit," she expressed.
For the businesswoman, business growth is inevitably tied to difficulties and the ability to learn from them. "I don't believe in success stories that work out right the first time. They are usually full of mistakes, lessons learned, and situations that force you to correct course," she maintained.
In this regard, she highlighted the influence of her father, an engineer by profession, who taught them the value of perseverance and adaptation. "You find different paths in life along the way. You may not end up doing exactly what you studied for, but everything you learned helps you get where you are," she reflected.
Innovation as a differentiator
Asked what advice she would give to those looking to start a gastronomic business, Pederzani was clear: find a differentiator and maintain a constant attitude of innovation. "The most important thing is to have a differentiated offering, to know what you do well, and to focus on that. Then comes order, organization, and proper management of the numbers," she indicated.
However, she believes the main challenge is not losing the entrepreneurial spirit once the business grows. "If a company stops innovating, it ages. You always have to watch what the market is doing, what new trends are emerging, and how consumer habits are evolving," she stated.
Along these lines, she highlighted the growing interest in functional nutrition, special diets, and products adapted to different nutritional needs. "Today consumers are looking not only for tasty food, but also options that provide wellness and meet specific requirements. This is a trend that will continue to grow, and we need to be prepared for it," she concluded.