Pasta, Tradition, and Our Modern Touch

A Timeless Italian Staple

Pasta is more than just a dish in Italy—it’s a way of life. It speaks of heritage, geography, and tradition. From the bustling streets of Naples to the quiet kitchens of Tuscany, every region has its own shape, its own story, and its own way of interpreting this humble combination of flour and water.

The earliest written records of pasta date back to the 13th century, though oral traditions suggest its existence long before. Some believe pasta was brought to Italy from China by Marco Polo, but historians widely agree that early forms of pasta existed independently in the Mediterranean. What makes Italian pasta unique isn’t just its ingredients—it’s the craftsmanship, the patience, and the understanding of how texture and sauce interact.

From Field to Fork

At our restaurant, we begin with simplicity. The wheat is carefully sourced, milled traditionally, and transformed with nothing but water and time. The eggs, when used, come from trusted local farms. We knead by hand. We rest the dough. We cut each shape intentionally—not because it’s easy, but because it matters.

In our kitchen, pasta isn’t a supporting act—it’s a centrepiece. We don’t drown it in sauce or mask it with unnecessary complexity. Instead, we give it room to breathe. We might serve a hand-rolled pappardelle with just a ribbon of lemon-infused olive oil and shaved bottarga. Or we’ll toss house-made cavatelli with slow-braised rabbit and wild herbs gathered nearby.

We believe that innovation lives in restraint. By using seasonal ingredients and time-honored methods, we can create something fresh without losing the essence of what pasta is meant to be.

Pasta With Character

There’s a kind of magic in pairing the right shape with the right ingredient. Take orecchiette, for instance, perfectly designed to cradle thick sauces. Or tagliolini, delicate enough to elevate something as simple as butter and Parmigiano.

We often play with tradition—not to be provocative, but to express something new. A risotto-style linguine cooked slowly in tomato water and finished with smoked burrata. Or ravioli filled with roasted beet and drizzled with hazelnut cream. Every plate tells a story. Every bite, a place and time.

A Simple Recipe to Try at Home

Fresh burrata and truffle pasta

Ingredients (for 2 servings):

• 200g fresh pasta (tagliolini or fettuccine)

• 1 burrata (about 125g)

• 1 small black truffle or quality truffle oil

• 20g unsalted butter

• Freshly ground black pepper

• Salt

Instructions:

1. Bring a large pot of salted water to a boil.

2. In a pan, melt the butter gently. Add a few cracks of black pepper and remove from heat.

3. Cook the pasta for 2–3 minutes, until just al dente. Reserve a small cup of pasta water.

4. Toss the pasta into the butter with a splash of pasta water to create a light emulsion.

5. Plate the pasta and gently tear the burrata on top.

6. Finish with shaved truffle or a drizzle of truffle oil. Serve immediately.

A Celebration of the Everyday

In Italy, pasta doesn’t need an occasion. It is the occasion. Whether enjoyed as a quick weekday lunch or the highlight of a long Sunday meal, it brings people together with warmth and comfort. That’s what we try to do here every day: bring tradition to the table, and let it speak in a new voice.

Through pasta, we honor the past—but we also cook with joy, curiosity, and the promise of what’s next.