Home / Mumbai-guide / Things To Do / Article /
A Bandra pastificio’s pasta range brings us flavours from Italy in our kitchen
Updated On: 27 August, 2023 08:10 PM IST | Mumbai | Sukanya Datta
A Bandra pastificio’s easy-to-cook pasta range brought us closer to Italy in our kitchen, albeit with a pocket pinch
Listen to this article :
1. Focaccia (Rs 400 onwards): This garlic-infused focaccia has been our go-to breakfast for the past four days, and we long for more of the slightly salty crust, and light and yeasty body. We recommend pairing it with the lemon-chive butter and your morning cuppa
Sticky macaroni or penne swimming in a pool of thick white sauce, or tomato gravy that’s more desi than Italian — it’s difficult to part from this mental image of Pasta if you, like this writer, have grown up in an average middle-class household, where the Italian delicacy is unabashedly Indianised. It has taken 36-year-old Apeksha Agarwal, founder of the Bandra-based pastificio Cacio e Pepe, two years to convince foodies that they don’t need to drown their pasta in sauce. Just let the flavours and textures of the artisanal pastas shine, she says.
2. Ravioli verdi di ricotta (Rs 575; eight pieces) and lemon-chive butter (Rs 150; 50 g): This green spinach dough ravioli with a creamy stuffing of ricotta, parmesan, nutmeg, salt and pepper was our favourite. It is complemented by the zesty lemon-chive butter; take Agarwal’s advice and don’t go overboard with the butter sauce. Let the ravioli shine
Trending Stories
Latest Photos
Latest Videos
Latest Web Stories
ADVERTISEMENT
Mid-Day Fast
ADVERTISEMENT
ADVERTISEMENT