Fadiga

Enrico, owner of family-run Italian restaurant, Fadiga, sat down at our table to tell us his story of pursuing his culinary passion alongside his wife.

The family-run charm and warmth immediately come through at Fadiga. The downstairs seating is completed by a fully open view of the kitchen where you can watch Enrico and the chefs undertake their craft, from making fresh pasta and bread to intricate cakes and desserts. Not only can you see the effort, but you can certainly taste it.

With that, let’s get into the food. To start, the “Pinzimonio e focaccia della casa” is a must, and the crispy meatballs called “Polpettine alla bolognese” served with potatoes, melted cheese and parma ham was the surprise of the night.

For mains, obviously pasta. The selection we tried was honestly impeccable in quality and flavor:

• Gramigna paglia e fieno alla salsiccia  - this is a green and yellow pasta with a flavorful, but not overwhelming, homemade sausage sauce

• Pappardelle verdi ai tre funghi - if you love mushrooms on pasta like us, go for it

• Tagliatelle al ragu' bolognese - Enrico is from Bologna, so that speaks for itself

• Tortelli di Ricotta Burro e Oro  - This is was limited edition, so don’t wait!

• Top the night off with dessert - the strawberry champagne tiramisu was heavenly.