Fresh pasta
Everyone knows the ingredients for fresh pasta: eggs and flour.
However, fewer people know that the secret of making fresh pasta lies in the skill of rolling the dough out into a thin sheet.
Fresh pasta is the starting point for some of the finest dishes available on the Adriatic Riviera, the culmination of an ancient tradition which still lends itself to modern reinterpretations.
Famous examples include cappelletti, a type of filled pasta which translates as “little hats” and served in a delicious broth, tagliolini pasta ribbons served with a fish sauce, tagliatelle al ragù, known around the world as bolognese, or passatelli made from cheese and breadcrumbs and served with a fish broth. And many more besides!
