•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 •
If the sea ever found its way into an Italian garden, it might have tasted something like this. We would love to share a plate with you.
Jul 22
Perhaps that is the beauty of handmade pasta. It has a way of bringing together ingredients that feel as though they have known each other forever.
Jul 22
Every forkful carries a little of the garden and a little of the sea. Neither one competes. Together they create something quietly complete.
Jul 22
There is something comforting about a dish that never tries to impress by excess. It simply lets beautiful ingredients speak for themselves.
Jul 22
A touch of basil lifts everything, while Parmigiano adds its familiar depth. Together they whisper rather than shout, allowing every ingredient to keep its own voice.
Jul 22
The king prawns arrive quietly, bringing the taste of the ocean without ever overpowering the sweetness already waiting in the sauce.
Jul 22
Then comes the velouté of datterino tomatoes. Gentle, smooth and naturally sweet, it coats every strand without hiding the pasta beneath it.
Jul 22
The first thing you notice is the colour. Spinach gives the homemade spaghetti a deep green hue, like leaves after a summer rain, promising freshness before the first bite.
Jul 22
There are days when the sea seems to wander inland, carrying its breeze through fields and gardens before quietly arriving at the table.
Jul 22
"Tuesday or Wednesday night?"
"Done."
"I`ll make the booking."
Jul 20
"Fancy lunch this week?"
"Already booking."
Jul 20
Join us Tuesday and Wednesday, for lunch and dinner, while this dish is on the menu.
Jul 20
