•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 •
"Tuesday or Wednesday night?"
"Done."
"I`ll make the booking."
Jul 20
"Fancy lunch this week?"
"Already booking."
Jul 20
Join us Tuesday and Wednesday, for lunch and dinner, while this dish is on the menu.
Jul 20
For this week`s Fuori Menu, we are preparing our handmade Girasoli with buttered leek and potato, served on pumpkin cream and finished with smoked pork strips.
Jul 20
Perhaps that is what handmade pasta does best. It doesn`t ask to be the centre of attention. It simply brings people together, one plate at a time.
Jul 20
Somebody mentioned a grandmother who made pasta every Sunday. Another remembered helping cut dough into ribbons as a child. Before long, the conversation was no longer about the food, but about the people who had gathered around it over the years.
Jul 20
The colours reminded us of a vegetable garden at the end of summer. Green leaves still holding on, tomatoes ripening in the last warm sun. Nothing dramatic, just the quiet beauty of the season.
Jul 20
There is something comforting about seeing fresh pasta arrive, knowing that somewhere behind the dining room, every piece has been folded by hand. It is a craft measured in gestures, repeated countless times, yet never quite the same twice.
Jul 20
Some dishes have a way of bringing back memories you didn`t know were waiting. Not because they are extravagant, but because they feel strangely familiar.
Jul 20
Join us on Monday and Tuesday, for lunch or dinner, and discover our Gramigna alla Salsiccia, Paglia e Fieno.
Jul 19
No unnecessary embellishments—just fresh pasta, good sausage and the comfort of a regional classic.
Jul 19
Rustic, generous and unmistakably Emiliana, it is the sort of pasta that feels familiar from the very first forkful.
Jul 19
