Supported by the Mamma della Mamma herself on the very first day of the opening, this little restaurant specialized in fresh homemade pasta is the result of long tradition of mother-daughter recipe transmission.
Amelia, the Mamma who runs the restaurant as well as the kitchen, has learnt everything from her own mother Monica. It’s therefore not that surprising to feel as if you were going home to your parents for a Sunday dinner, when she greets you with her smile and warm welcome.
Amelia prepares the dough every morning, which she later turns into a variety of fresh pasta. Tortellini, gnocchi, tagliatelle, or passatelli ; thick spaghetti-like pasta with parmigiano and breadcrumbs, a recipe from Emilie-Romagna, where her husband is from. Amelia, however, is originated from Bologna, and prepares the al ragu sauce like no one else. We recommend you try it in her delicious lasagna (12€), with its thin layers of fresh pasta covered in a rich al ragu sauce. A real treat that feels surprisingly light too. Amelia also recommends the borage ravioli, one of her specialties only available in season.
To truly respect the tradition transmitted by their grandmothers, Amelia and her husband travel to Italy a few times during the year to import all of their ingredients. The fresh basil, for instance, is brought back in huge boxes to be later transformed into delicious homemade pesto. The type of venue we wish we’d discovered sooner.