Do you believe emotions can be diffused through food? For Esquivel’s Tita, her love or hatred was a bigger ingredient than any other. Whilst, Tita is fictional, if we look at Carmine Costantini, then his personal care, pride and respect for quality and authenticity would be the flavours of Pasta Adagio.
Set up in a little shop front along Bridge Road, you may easily walk past unless you are looking for it. The interior is dimly lit, the tables are close, the staff have Italian accents, and Carmine himself will come out often during your meal.
It is no surprise, that it is Carmine’s personality that has developed a following, for the restaurant is him. A compliment to the pasta, is a compliment to his personality, and, it seems, he does take it personally.
This place specialises in authentic, hand made pasta. The special pasta this day was with black truffle. Carmine personally brought out the truffle to smell as he explained the special dish. It was tagliatelle with cream and the black truffle fresh and shaved. The pasta was perfectly cooked al dente and moist.
For vegetarians, the orecchiette is with broccolini, cauliflower, garlic and grated salted ricotta. This is so good! The flavours are not too strong, it’s just balanced and delightful. It is as good as any pasta in Italy.
For wine, I tried the Poggio Alloro, Vernaccia di Sangimignano (Italy, 2016). It was apples on the palate, dry and with acid. The red, The white wine tasted of apples with acid, and dry. The red tasted was the Cantine Lauzavecchino, Nebbiolo Blened (also from Italy). It was smooth, peppery, smelt of cherries. I preferred the red.
The cake of the day was a chocolate tart with shortcrust pastry. This was also delicious. The base was crunchy and evenly cooked. The middle was firm and rich. It was topped with fried tarragon and a rhubarb granita. The mix of rich and refreshing was an exciting combination.
The servings were small but after dessert we were satisfied.
Everything you read will tell you it’s the ragu Bolognese that draws the crowd. Come here for the pasta, and a trip to the home land.
Set up in a little shop front along Bridge Road, you may easily walk past unless you are looking for it. The interior is dimly lit, the tables are close, the staff have Italian accents, and Carmine himself will come out often during your meal.
It is no surprise, that it is Carmine’s personality that has developed a following, for the restaurant is him. A compliment to the pasta, is a compliment to his personality, and, it seems, he does take it personally.
This place specialises in authentic, hand made pasta. The special pasta this day was with black truffle. Carmine personally brought out the truffle to smell as he explained the special dish. It was tagliatelle with cream and the black truffle fresh and shaved. The pasta was perfectly cooked al dente and moist.
For vegetarians, the orecchiette is with broccolini, cauliflower, garlic and grated salted ricotta. This is so good! The flavours are not too strong, it’s just balanced and delightful. It is as good as any pasta in Italy.
For wine, I tried the Poggio Alloro, Vernaccia di Sangimignano (Italy, 2016). It was apples on the palate, dry and with acid. The red, The white wine tasted of apples with acid, and dry. The red tasted was the Cantine Lauzavecchino, Nebbiolo Blened (also from Italy). It was smooth, peppery, smelt of cherries. I preferred the red.
The cake of the day was a chocolate tart with shortcrust pastry. This was also delicious. The base was crunchy and evenly cooked. The middle was firm and rich. It was topped with fried tarragon and a rhubarb granita. The mix of rich and refreshing was an exciting combination.
The servings were small but after dessert we were satisfied.
Everything you read will tell you it’s the ragu Bolognese that draws the crowd. Come here for the pasta, and a trip to the home land.
Pasta Adagio
486 Bridge Road
Richmond 3121
03 9428 2558
Opening Hours: 6:30pm to 10:30pm Tuesday to Saturday