Just like what we do in Ristorante Rossi, the making of our pasta also originates from careful study of traditional regional pasta recipes. Those classic recipes are then re-interpreted taking consideration of Chef Felice Miluzzi’s own experiences and memories, paying additionally respect to the principles of modern food science to make traditionally heavy pasta dish light and delightful.
Seasonality plays an important role in our pasta dishes. As Felice said ‘I like to go with the season when it comes to the ingredients and use the most fresh and genuine products’. In Rossi Pasta Atelier, we particularly prefer biological products from a selective group of non-mass produced artisanal producers whose products are also available for sale in our shop.