•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 •
Some dishes begin with a colour.
The best ones become a memory.
Jul 26
We named it Oro e Salsiccia because sometimes a name says everything. Gold from saffron. Comfort from sausage. A plate that is as striking to look at as it is satisfying to eat.
Jul 26
Perhaps that is the beauty of handmade pasta. It does not need to shout. It simply carries every flavour with grace, one ribbon at a time.
Jul 26
Nothing competes. The colours catch your attention, but the flavours work together quietly, each making the next one shine a little brighter.
Jul 26
Then comes browned pork sausage. Rich, savoury and comforting, it brings depth without ever taking the spotlight away from the pasta and saffron.
Jul 26
The second is saffron. One of Italy`s most treasured ingredients, bringing warmth, fragrance and a golden glow that wraps around every ribbon of pasta.
Jul 26
The first is a sheet of fresh tagliatelle, rolled by hand and infused with activated charcoal. Dark as midnight, yet delicate in flavour, allowing the pasta itself to remain the hero.
Jul 26
For us, it was black and gold. Two colours that could not be more different, yet somehow belonged together from the very beginning.
Jul 26
Some dishes begin with a colour.
Not a recipe. Not a memory. Not even an ingredient. Just a colour that refuses to leave your mind.
Jul 26
We are open Monday to Friday for lunch and dinner, and we`d love to welcome you to discover a little corner of Emilia-Romagna in Nundah.
Jul 23
Whether it is lunch with friends or dinner after work, there is always a place at the table for handmade pasta and a glass of Italian wine.
Jul 23
Regional cuisine is about identity. Every recipe tells you where it comes from before you even take the first bite.
Jul 23
