•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 •
We`ll be making Fazzoletti Gamberi e Zafferano again this Monday evening. Book your table online, or join our standby list.
Jul 12
Fresh pasta has a way of turning simple ingredients into something memorable.
Jul 12
Nothing competes. Every ingredient has its place.
Jul 12
Aromatic saffron slowly perfumes a velvety cream, while datterini tomatoes bring brightness to every bite.
Jul 12
Inside, the filling remains delicate, letting the sweetness of the prawns shine.
Jul 12
The charcoal gives the pasta its striking appearance.
Jul 12
One by one, each fazzoletto is folded around ricotta, Australian prawns and fresh lemon zest.
Jul 12
It starts with a sheet of black pasta on the bench.
Jul 12
If you`ve never experienced passatelli, we`d love to introduce you to one of Emilia-Romagna`s finest traditions—one delicious forkful at a time.
Jul 7
Some recipes survive because they are old. Others survive because they are too good to disappear. Passatelli belongs to the second group.
Jul 7
Every ingredient has a purpose. Nothing is added for show. Every element belongs.
Jul 7
