Rina Cooks

In 2010, we had the idea of expanding our company's business: flanking the production and sale of our products with a restaurant activity. Thus, we opened Sfoglia Rina’s first restaurant: a convivial place, warm in the atmosphere and welcoming in its soul. A place reminiscent of Sunday lunches in the kitchen of grandma, an inclusive location where you can feel at ease whether a university student, a family with children or a retired couple.

The desire to create a special spot permeates the choices we made. A dining room that is more evocative of a kitchen than a restaurant, a large central table that wants to stimulate sharing and conviviality, the traditional objects used for decoration but in an unexpected way, a nice but light service that recalls the craftsmanship of the our activity, a corner where the little ones can have fun drawing or reading a book while parents or grandparents drink an excellent coffee made with the “moka” of the house… In short, a happy and light place: like artist Chizu Kobayashi work’s that are projecting their shadows on the restaurant walls.

What's cooking over here?

The cooking of Sfoglia Rina is a genuine cuisine: made of quality ingredients, presented in a simple way but with a touch of creativity.

The menu is divided into two. On one side the classics of the Bolognese tradition: the king “tortellino” strictly in broth or in its gourmand variant with a rich Parmesan cream; the vegetarian “tortellone”, served with butter and sage; the divine “tagliatella” covered with its ragù the typical Bolognese meat sauce; the more rustic “gramigna” with its sausage sauce; the poor “tagliolino”: grandmother's recovery dish served in a fusion way; the "rich" lasagna, an explosion of taste and sublime balance between pasta, béchamel and meat sauce; and finally for those who want to escape the pasta: our “tigelle” served with mixed cheeses and cold cuts.

The other side of the menu is instead occupied by our seasonal proposals. It is here that our fresh pasta is projected towards the future: reinterpreting tradition, sometimes contaminating it with distant flavours and aromas, but always focusing on the freshness and seasonality of the ingredients. The weekly menu is always composed of 7 dishes, namely: passatelli, gnocchi, risotto (gluten free), vegan dish, vegetarian filling, meat filling, pressed pasta, each of which is served so as to create a constant variation in the menu and always at pace with the going of the seasons.