•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 •
What arrives on the plate is the meeting of roasted kumara gnocchi and a tomato ragù enriched with more than six varieties of mushrooms — a celebration of earth, patience, and flavour.
Mar 17
There, the gnocchi absorb the ragù while the mushrooms cling to their surface, creating a dish where sweetness, acidity, and deep woodland flavours come together.
Mar 17
Meanwhile, the gnocchi are cooked briefly until they rise to the surface, a quiet signal that they are ready. Soft and tender, they move directly from the water into the pan.
Mar 17
As they cook together in the tomato base, their flavours begin to intertwine. The sauce develops layers of earthiness, depth, and warmth, transforming into a ragù full of personality.
Mar 17
Some bring a deep, meaty richness, others carry the perfume of forest floors after rain, while some add a subtle nutty softness. Each mushroom contributes something different to the ragù.
Mar 17
Then come the mushrooms. Not just one or two, but a true tripudio — more than six different varieties carefully selected for their unique character and texture.
Mar 17
While the gnocchi rest, another story begins on the stove. A tomato base slowly comes to life, simmering gently and releasing its bright, familiar aroma through the kitchen.
Mar 17
The kumara is folded into the mixture, giving the gnocchi a warm golden colour and a gentle sweetness. Each piece is shaped carefully, forming soft pillows designed to stay delicate while holding the sauce that will accompany them.
Mar 17
Every dish begins with a small idea. In this case, it started with kumara sweet potato — roasted until soft, fragrant, and naturally sweet. Once cooled, the kumara becomes the heart of our gnocchi dough.
Mar 17
Exploring unfamiliar varieties is not about replacing the classics but expanding the journey. Every bottle becomes a small discovery, whether it is Pignoletto from Emilia-Romagna, Viognier grown in Italian soils, or a glass of Passerina or Bellone poured for the first time. The beauty of Italian wine lies in this diversity — a landscape of grapes waiting to be explored, one glass at a time.
Mar 15
Getting to know a new wine begins with curiosity and patience. First comes observation — the colour, the clarity, the way the wine moves in the glass. Then the aromas slowly reveal themselves: flowers, citrus, herbs, stone fruit, or mineral notes that hint at the vineyard’s environment. Finally, the palate brings texture, acidity, and balance together, allowing the personality of the grape to emerge.
Mar 15
Some grapes remain almost hidden outside their home territories. Nuragus and Nasco from Sardegna, Biancolella from the island of Ischia, or Biancame from Romagna are examples of varieties that quietly persist through generations of growers. Petite Arvine, cultivated in the alpine areas, or Manzoni Bianco, a crossing created through research and experimentation, show how both tradition and innovation contribute to Italy’s wine culture.
Mar 15
