Laboratorio di Pasta
In our pasta studio, we are constantly working on our dough formulas and processes to get them better. Below are some pasta formats that we are currently working to be rolled out (pictures to follow soon). These are not on the menu but some are almost ready to be, so do enquire!
Tortelloni di Maiale
Egg pasta sheets with a pork filling folded by hand. Served in either a rich chicken broth or fonduta.
Two complimentary flavours filled in one ravioli. Finished in a butter and herb sauce.
Traditional Sardinian ravioli filled with a root vegetable, cheese and herbs braided closed by hand and served with a tomato based sauce.
Little ravioli made with a pasta stamp and stuffed with cheese or meat. Served in broth.
Tagliatelle al Ragu
Traditional Emilian-styled tagliatelle with a rich meat sauce of beef and pork.
Trofie alla Genovese
A short pasta from Liguria which are made entirely by hand. Served with pesto.
Little bells which are hand formed and served with a vegetable or meat ragu.
A rare pasta from Fruili-Venezia Giulia (north-east Italy).