Fiesta Pasta

Fiesta Pasta puts an Italian plate at a Latin party, and says so in four syllables. Fiesta is the Spanish word for a feast day; pasta needs no translation anywhere. Both end on the same open note, so the name lands with the lift of a toast.

The idea is two warm cultures at one table. The kitchen is Italian: pasta an Italian grandmother would recognise, sauces cooked slowly, portions that assume you are hungry. The welcome is Latino: music, colour and the habit of turning an ordinary dinner into a celebration. Neither half needs explaining, which is why the name travels. It would read the same in Milan, Mexico City or Miami.

The identity comes in two forms, drawn side by side. The main logo is a round badge: a fork twirled with yellow spaghetti rises against a sunburst, flanked by a chilli and a basil leaf, with Fiesta in red script and Pasta in green. Beside it the wordmark stands alone in red and yellow, a chilli hooked onto the final a. A second sketch sets the badge among bowls of spaghetti and meatballs, rigatoni in tomato and a greener rigatoni with pesto, all under a string of flags.

The details keep both families in the room. The basil, the meatballs and the pesto belong to Italy; the chillies, the wedge of lime and the papel picado bunting belong to Latin America. A buyer gets a pasta house with a little heat and a lot of music, and a name that suits a single trattoria as easily as a chain with branches on three continents.