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 on. These are not on the menu but some are almost ready to be, so do enquire!
A regular caramelle but made with 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.
Maccarones di Busa
Typical of Sardinia and influenced by the Arab civilization in the middle ages, the word 'Busa' derives from the Arabian reed used for wrapping strips of dough around to make the pasta.
Little bells which are hand formed and served with a vegetable or meat ragu.
A rare pasta from Friuli-Venezia Giulia (North-East Italy).