•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 •
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
Each bottle offers an introduction to a place. A glass of Verdicchio from Marche carries freshness and structure that speaks of Adriatic breezes. Arneis from Piemonte shows delicate aromatics and elegance, while Cococciola from Abruzzo offers a bright, vibrant character. Even varieties such as Passerina or Famoso reveal how local traditions continue to shape the identity of regional wines.
Mar 15
The search often begins with conversations — with small producers, with importers who specialise in regional wines, and with stories passed between people who work closely with the land. Italy holds hundreds of native grapes, many of them cultivated for centuries in small pockets of territory. Grapes like Bellone from Lazio, Vermentino from the coastal regions, or Bianchello from Marche remind us how diverse the country truly is.
Mar 15
Our wine list is built on curiosity. Instead of focusing only on the familiar names that appear on most lists, we spend time researching the many lesser-known grape varieties that shape Italy’s vast wine landscape. From alpine valleys to coastal vineyards, every region carries grapes that rarely travel beyond their local borders. Discovering them means uncovering a different side of Italian wine.
Mar 15
The final touch is a sprinkle of basil-infused Parmigiano Reggiano, adding fragrance and depth, finishing the dish with a savoury note that lingers long after the last forkful.
Mar 10
When the tomato-infused spaghetti meets the basil pesto, prawns and blistered tomatoes, the plate comes alive in colour — orange, green and red — a harmony of garden and sea.
Mar 10
The colours of the dish come together naturally — orange from the pasta, green from the basil, and red from the tomatoes — a plate that feels both vibrant and inviting.
Mar 10
To bring a touch of the sea, prawns are sautéed quickly in the pan until just tender. Their sweetness balances the herbaceous character of the pesto and adds a delicate richness to the dish.
Mar 10
The result is a pesto that is lively and expressive. The basil remains the hero, supported by the richness of cheese and the gentle sweetness of pine nuts.
Mar 10
These leaves are blended with toasted pine nuts, adding a soft nuttiness and depth. Parmigiano Reggiano, aged for 24 months, introduces savoury complexity, while Italian extra virgin olive oil binds everything into a silky pesto.
Mar 10
