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The Successful Pasta Factory That Opened a New Italian Restaurant in Belgrano

2023-12-10T00:27:24.806Z

Highlights: The Successful Pasta Factory That Opened a New Italian Restaurant in Belgrano. Spaghetti, tagliatelle, pappardelle, ravioli, lasagna and much more. The aim was to offer their contemporary pastas of high gastronomic value. They fused tradition, warmth, conviviality with well-executed dishes that exude knowledge, good textures and successful condiments. The public's response confirmed that this quest for impossible perfection is worth it.


They work by hand and their dishes have a contemporary stamp. Spaghetti, tagliatelle, pappardelle, ravioli, lasagna and much more


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Biasatti "La Tratto"

Signature artisan pastas and Italian cuisine. Ciudad de la Paz 1917, Belgrano, CABA.

Phone 11-2590-8766

Opening hours: Wednesday to Sunday from 12 noon to 16 pm. Fridays and Saturdays from 19 p.m. to 23:30 p.m.

Instagram @biasattiok

Average cover price: $7,800 (without drinks and with service included).

This is a story that is born from family memories, perseverance, the desire to offer the best and passion. Milton Bertoni spent his childhood in close contact with his grandmother Maria. A Friulian from northeastern Italy who knew how to pass on the family's legacy and daily recipe book to this curious child.

A figure that was born in times when most women dedicated many hours of the day to preparing meals. Pasta, in this scheme, played a leading role. Grandma Maria's fresh pastas were sublime. It was inevitable that Milton's palate, memory and heart would be marked by those masses of incomparable texture, by their recognizable fillings and by the natural sauces with a captivating flavor.

The added spice was a close-knit and caring family environment. That context was decisive in Bertoni's future. That child grew up with the conviction that pasta and Italianness were going to be the fuel of his life.

The story of Biasatti "La Tratto"

He decided to learn from those who know. He worked at Italpast, Bengal, Roux and Eat catering. He started making fresh pastas for friends.

He used wheat grits and selected eggs. Their ribbons, noodles and ravioli were meticulous, tasty, attractive, balanced and nourished by noble raw materials.

Biasatti's salon "La Tratto".

A crush that went straight to the heart and stomach of lovers of the specialty. Word of mouth was amplified. It was an unstoppable crescendo.

In 2020she opened, with her partner Stefania Langford (a sensitive and talented cook), the dream business. The aim was to offer their contemporary pastas of high gastronomic value. They used the best ricotta, cuartirolo, parmesan, mascarpone, meats, eggs and fresh vegetables. They treated them with respect and wisdom. The public's response confirmed that this quest for impossible perfection is worth it.

In 2023, a new challenge: a small trattoria. They wanted to convey and reproduce the warmth of the Italian family table. Something that goes beyond a simple pasta dish. They fused tradition, warmth, conviviality with well-executed dishes that exude knowledge, good textures and successful condiments.

What to eat Biasatti "La Tratto"

Sweet delicacies at Biasatti "La Tratto".

Porchetta, cut into succulent slices, is tender, moist and well-seasoned. It comes with watercress, candied tomatoes and citrus vinaigrette.

Bucatini a la amatriciana offer impeccable texture, flavour and doneness. They happily flirt with the classic sauce that fuses good tomato, red onion and guanciale and a sprinkle of pecorino cheese.

Lamb ravioli (roasted for eight hours) offer the ideal balance between the thickness of the dough and the flavor of the filling. They come out sauced with the meat cooking stock and sour cream.

The cannoli (made with sheep's ricotta, as the original recipe requires) are an unavoidable closure.

Source: clarin

All news articles on 2023-12-10

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