•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 •
Available from lunch tomorrow. Prepared in a small batch and served only while it lasts.
Jun 30
Served with wide ribbons of pappardelle, it celebrates the character of the wild boar and the quiet beauty of slow cooking.
Jun 30
It belongs to the southern hills of Emilia-Romagna, where the wooded Apennines form the region`s natural border with Tuscany. In this corner of Emilia-Romagna, slow braises and wild game have long been part of the mountain table.
Jun 30
The name comes from cinghiale—wild boar—and spezzatino, the Italian tradition of slowly cooked, bite-sized pieces of meat.
Jun 30
Wild boar is gently braised until it becomes tender, absorbing the richness of its own juices and the quiet patience of time.
Jun 30
There is something deeply comforting about a pot left to simmer slowly. Cinghialette begins there.
Jun 30
We would love to share this plate with you tonight. Pull up a chair, pour a glass, and let dinner unfold at its own pace.
Jun 28
It is a dish that doesn`t rely on extravagance. Instead, it lets thoughtful preparation, fresh ingredients and handmade pasta speak with quiet confidence.
Jun 28
There is comfort in a bowl like this. Familiar ingredients become something quietly elegant when given time, patience and respect.
Jun 28
King prawns complete the dish with their natural sweetness and firm texture, bringing another layer of flavour that feels generous without distracting from the pasta itself.
Jun 28
Rather than overpowering the gnocchi, the bisque surrounds them gently. Every spoonful is rich without being heavy, allowing the freshness of the pasta to remain at the centre of the plate.
Jun 28
The sauce begins long before service. Seafood is slowly transformed into a bisque, allowing time to concentrate sweetness, depth and the unmistakable character of the sea.
Jun 28
