BE transported to the balmy Mediterranean shores of Lake Garda at Bella Italia this autumn, as the Italian restaurant chain celebrate its authentic use of fresh pasta at their North Bridge and Hanover Street locations.
Bella Italia’s executive chef Vittorio Lettieri explains, “Our fresh pasta is made exclusively for Bella Italia by two Italian pasta experts, Bruno Gaetarelli and Francesco Boggian.
“It’s the artisan care, family tradition and fresh Italian ingredients in their fresh pasta that allows for the flavour to shine through.”
He continues, “We have dedicated a lot of time to search the length and breadth of both Italy and the UK for Italian family-run businesses that truly share our extraordinary passion and care for Italian food.
“The new fresh pastas, have been used throughout a whole new range of fresh pasta dishes, meaning Bella chefs across the country are able to create delicious dishes in their kitchens using real Italian ingredients.”
The fresh pasta, made by Gaetarelli and his family for more than 50 years, features in Bella’s hero-dishes including the fresh tagliatelle in the Carbonara served with a creamy sauce with leeks, crispy pancetta and pecorino cheese.
It also features in the Pollo Robiola with sunflower shaped fresh pasta parcels filled with cheese and rocket, combined with roasted chicken in a rich red pepper sauce.
Boggian, meanwhile, brings to the menu beautifully fresh sheets of lasagne which are used in three varieties of lasagne including Bella Italia’s new rich and creamy Pollo Pancetta, and Paccheri, used in the devilishly spicy Paccheri Calabrese, cooked slightly al dente as recommended by Boggian himself to really make the most of this classic pasta shape.
Bella Italia’s Hilary Ansell, adds, “By working with Bruno and Francesco to develop pasta exclusively for Bella, we’re able to offer our customers a genuine Italian experience.
“We believe the quality of these dishes sets us apart from other Italian restaurants and I’m looking forward to hearing what our customers think.”