•Emilia-Romagna: Pasta Lunga, Pasta Ripiena, Tigelle, Crescentine and other regional dishes•
• All freshly made on site, every day since 2022 •
Emilia-Romagna tradition, shaped by hand
• Regional Italian Cuisine •
Not every dish needs contrast or surprise. Sometimes the most memorable combinations are those where every ingredient seems to have found exactly where it belongs.
Jun 17
Its richness and gentle bitterness bring balance, ensuring sweetness never becomes excess.
Jun 17
The sauce comes from walnuts, an ingredient that has accompanied filled pasta across northern Italy for generations.
Jun 17
Once folded into handmade triangles, the filling is enclosed within layers of chestnut-scented pasta.
Jun 17
A touch of Pecorino follows, adding depth and savouriness without taking attention away from the sweeter notes already present.
Jun 17
Ricotta joins the conversation not to dominate, but to bring softness and lightness to every mouthful.
Jun 17
The filling begins with kumara, slowly roasted until its natural sweetness becomes richer and more concentrated.
Jun 17
For this dish, chestnut becomes part of the pasta itself, woven into the dough rather than sitting on top of it.
Jun 17
When chestnuts arrive, the pace of cooking changes. Flavours become deeper, softer and more reflective of the season.
Jun 17
For us, Emilia-Romagna is not a theme. It is home.
Jun 15
What we can do is share the food culture we know best.
Jun 15
