•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 •
So next time you see it on a menu, take a moment before you order.
Ta-glia-tel-le.
Sometimes, learning to say the name is the first step towards understanding the tradition behind it.
Jul 1
At Rustichella, tagliatelle is prepared as we do it in Emilia-Romagna. Fresh each day. Rolled by hand. Cut with care. Because the pasta itself should always remain the heart of the dish.
Jul 1
There is even an official measurement. In Bologna, the traditional width of tagliatelle has long been celebrated as part of its identity, reflecting the care and precision that surround one of Italy`s most recognised pasta shapes.
Jul 1
The women known as sfogline have shaped Bologna`s pasta culture for generations. Their skill is measured not only by technique, but by consistency, patience and an understanding of the dough that comes only with experience.
Jul 1
Every ribbon begins with just flour and eggs. There are no shortcuts hiding beneath the surface. The quality comes from the hands that prepare it, the feel of the dough and the patience to let tradition guide every movement.
Jul 1
In Bologna, tagliatelle is more than pasta. It is a symbol of home. Families have gathered around it for generations, passing down techniques, recipes and memories from one table to the next.
Jul 1
The name comes from the Italian verb tagliare—to cut. It is beautifully simple. A sheet of fresh pasta is rolled until almost transparent, then cut into long ribbons with confidence, precision and experience.
Jul 1
Ta-glia-tel-le.
That is how it is said in Italian. The rhythm matters. It is a small reminder that behind every traditional dish is a language, a place and a way of life that deserves to be preserved as much as the recipe itself.
Jul 1
Ta-glia-tel-le.
Four simple syllables. A name that invites you to slow down before the first bite. Some words are worth pronouncing carefully because they carry centuries of history within them.
Jul 1
Available from lunch tomorrow. Prepared in a small batch and served only while it lasts.
Jun 30
Served with wide ribbons of pappardelle, it celebrates the character of the wild boar and the quiet beauty of slow cooking.
Jun 30
It belongs to the southern hills of Emilia-Romagna, where the wooded Apennines form the region`s natural border with Tuscany. In this corner of Emilia-Romagna, slow braises and wild game have long been part of the mountain table.
Jun 30
