•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 small dining room, a warm plate, and a recipe shaped by time — we’ll have it ready for you.
Mar 19
Join us for dinner and let this dish tell its story at your table, as it has done for generations across Emilia-Romagna.
Mar 19
This week, they find their place on our fuori menu — a short moment to experience something rooted, something real.
Mar 19
From leftover bread to a dish that carries history, passatelli remind us that great food is never about excess. It is about understanding, patience, and making something meaningful from very little.
Mar 19
This week, we serve them asciutti, stepping away from broth and allowing the pasta itself to take centre stage. The texture, the bite, the balance of cheese and crumb become the focus.
Mar 19
Traditionally pressed through a special iron, passatelli take on their irregular, rustic shape. Thick, uneven, imperfect — exactly as they should be.
Mar 19
Eggs bring the mixture together, creating that unmistakable softness. Then comes nutmeg — subtle, aromatic, and essential. Just enough to lift the flavour without ever taking over.
Mar 19
Parmigiano Reggiano is not just an ingredient here; it is structure, flavour, and identity. Its depth carries the dish, binding everything together with a savoury richness that defines Emilia-Romagna.
Mar 19
We make our own breadcrumbs in-house, starting from our bread, letting it age, then crumbling it carefully. This is where texture begins, long before the dough is formed.
Mar 19
At their core, they are made from what every household already had: Parmigiano Reggiano, eggs, and bread. Not fresh bread, but yesterday’s bread — dried, grated, and brought back to life.
Mar 19
Their origin sits between Romagna and the inland areas near the Adriatic, where humble kitchens transformed simple ingredients into something deeply comforting. Passatelli were once prepared for special occasions, often served in brodo during festive days.
Mar 19
Passatelli are one of those dishes that speak quietly but carry centuries within them. Born in Emilia-Romagna, they come from a cucina povera tradition where nothing was wasted and everything had purpose.
Mar 19
