•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 •
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
Yolk and ’nduja move in opposite directions: one mellow and velvety, the other bold and spicy. Together, they find a balance between richness and heat.
Aug 12
The heat does not come from chilli scattered through the dish, but from ’nduja. Deeply savoury and gently smoky, it brings warmth that develops gradually rather than arriving all at once.
Aug 12
Then comes the egg yolk: rich, smooth and enveloping. It gives the dish its golden depth and creates a softness that follows the pasta without concealing it.
Aug 12
Small and imperfect by nature, sfoglia lorda is not designed to impress through extravagance. Its character is found in its proportions, its softness and the craft hidden inside every little square.
Aug 12
The curious name comes from the way the filling is spread thinly across the sfoglia. It barely “dirties” the pasta, leaving only a fine veil between the two golden layers.
Aug 12
Sfoglia lorda al tuorlo piccante.
A fine sheet of fresh egg pasta, a delicate filling and another layer folded over the top. Cut into small squares, each piece carries the quiet precision of Emilian pasta-making.
Aug 12
Rustichella is open Monday to Friday, for lunch and dinner. Book your table online and come curious.
Aug 2
Our Four-Cheese Blueberry Gnocchi with crispy pork speck will be available starting Monday lunch.
Aug 2
It is a dish for those who enjoy familiar ingredients brought together in a completely unexpected way.
Aug 2
