•Emilia-Romagna: Pasta Lunga, Pasta Ripiena, Tigelle, Crescentine and other regional dishes•
• Handmade on site, every day since 2022 •
Emilia-Romagna tradition, shaped by hand
• Regional Italian Cuisine •
A fine layer of fresh egg pasta holds a generous filling of potato and pork sausage, bringing delicacy and comforting richness together in every mouthful.
Aug 17
Familiar ingredients are brought together with precision, turning potato, sausage, leek and poppy seeds into something comforting yet unexpected.
Aug 17
Nothing is excessive. Every ingredient has a purpose, allowing the character of the filling and the quality of the handmade pasta to remain at the centre.
Aug 17
Camelie finds its balance through contrasts: delicate pasta and a hearty centre, sweet leek and savoury pork, softness finished with a subtle crunch.
Aug 17
The potato gives the filling its softness, while the pork sausage adds depth, seasoning and a distinctly savoury character.
Aug 17
The first taste is gentle and buttery; then the pork sausage begins to emerge, giving the dish warmth and a lingering savoury finish.
Aug 17
Poppy seeds are scattered across the top, adding a gentle nuttiness and a delicate contrast to the tender pasta and soft filling.
Aug 17
Gently buttered leek brings natural sweetness to the dish, softening the richness without taking attention away from the pasta.
Aug 17
CAMELIE — delicate outside, rustic at heart.
Aug 17
Small in shape and generous in character, our Sfoglia lorda al tuorlo piccante is traditional handmade pasta expressed with a bold Emilian accent.
Aug 12
This is a meeting of delicacy and strength, held inside one of the smallest shapes on the table. Nothing is excessive, yet every element leaves a clear impression.
Aug 12
The first taste is gentle. The sfoglia is tender, the yolk rounded and generous. A moment later, the ’nduja begins to unfold, leaving a warm and lingering finish.
Aug 12
