It is with great sadness that we must announce our chef and owner Antonio passed away on Tuesday. The restaurant will be closed permanently and we thank you for your love and support at this time.
We make our tagliatelle and ravioli dough from scratch using a combination of specially selected high-quality flours. We have chosen to combine Tritordeum, a flour from Spain which is higher in protein and lower in gluten, and spelt flour to give our pasta a unique taste and dishes which don't leave you feeling heavy.
More information on Tritordeum flour can be found on their website.