•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 •
A narrow ribbon of pasta, made by hand, carrying freshness, depth, and aroma in equal measure. Sometimes the smallest shapes leave the longest impression.
Jun 22
Like many dishes from Emilia-Romagna, its strength comes not from complexity, but from understanding when enough is enough.
Jun 22
The beauty of the dish lies in its restraint. Nothing competes for attention. Each element simply supports the next.
Jun 22
A finishing touch of fennel pollen adds fragrance rather than weight. Delicate, aromatic, and surprisingly persistent.
Jun 22
Pork sausage brings warmth and depth. A familiar flavour that feels right at home beside fresh pasta, adding richness without taking over.
Jun 22
The flavour profile begins with freshness. Bright, lively notes that give the dish energy without overwhelming the character of the pasta itself.
Jun 22
For this dish, the dough is infused with rocket. Not for colour alone, but for the subtle peppery character it contributes to every strand.
Jun 22
While tagliatelle often takes centre stage, tagliolini follows a quieter path. Its finer cut creates a lighter texture and a different rhythm on the palate.
Jun 22
Tagliolini is one of Emilia-Romagna’s lesser-known pasta shapes. Fine, narrow ribbons of fresh egg pasta, rolled and cut by hand, valued for their elegance rather than their size.
Jun 22
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
