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Tortelloni Verdi
The big brothers of the tortellini free range egg and spinach pasta wrapped around a velvety filling of ricotta parmigiano reggiano and nutmeg. Served with butter, sage and grated parmigiano reggiano.
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$22.00 |
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Spaghetti Alla Chitarra
It's Known as the king of spaghetti in the Abruzzo region, they are made using the traditional chitarra. Served in a rich tomato sauce, topped with ricotta salata.
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$23.00 |
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Tagliatelle
Tagliatelle, predominantly eaten in the Emilia Romagna region, are characterized by their soft and velvety texture. We serve our tagliatelle in Bianco with butter and parmigiano reggiano, or with a bold, rich ragu alla bolognese.
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$23.00 |
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Tortelli Di Zucca
A reinterpretation of the traditional recipe from Mantova, Lombardy. Rectangular shaped pasta filled with roasted Queensland pumpkin, parmigiano reggiano 24 months, and a pinch of nutmeg. Served with butter, sage, and grated parmigiano reggiano.
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$21.50 |
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Prosciutto Di Parma
Better known as the king of prosciutto. It doesn't really need an introduction, but we like writing about it. Directly imported from parma in the Emilia Romagna region, where it has been aged for 24 months.
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$11.00 |
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Pasta Lunga | |||||
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Tagliatelle (Pasta Lunga)
Tagliatelle, predominantly eaten in the Emilia Romagna region, are characterized by their soft and velvety texture. We serve our tagliatelle in Bianco with butter and parmigiano reggiano, or with a bold, rich ragu alla bolognese.
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$23.00 |
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Lasagne Alla Bolognese
Traditional ragu alla bolognese and creamy besciamella, shaved parmigiano reggiano layered between bianche and Verdi pasta sheets, baked in the oven.
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$24.30 |
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Spaghetti Alla Chitarra (Pasta Lunga)
It's Known as the king of spaghetti in the Abruzzo region, they are made using the traditional chitarra. Served in a rich tomato sauce, topped with ricotta salata.
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$23.00 |
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Trenette
A thin, flat pasta, thinner than tagliatelle. Made with 00 flour and eggs.
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$17.00 |
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Ripiena | |||||
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Tortelloni Verdi (Ripiena)
The big brothers of the tortellini free range egg and spinach pasta wrapped around a velvety filling of ricotta parmigiano reggiano and nutmeg. Served with butter, sage and grated parmigiano reggiano.
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$22.00 |
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Tortelli Di Zucca (Ripiena)
A reinterpretation of the traditional recipe from Mantova, Lombardy. Rectangular shaped pasta filled with roasted Queensland pumpkin, parmigiano reggiano 24 months, and a pinch of nutmeg. Served with butter, sage, and grated parmigiano reggiano.
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$21.50 |
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Contorni | |||||
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Prosciutto Di Parma (Contorni)
Better known as the king of prosciutto. It doesn't really need an introduction, but we like writing about it. Directly imported from parma in the Emilia Romagna region, where it has been aged for 24 months.
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$11.00 |
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Mozzarella Di Bufala
Buffalo mozzarella is a fresh, soft, semi elastic, textured cheese made from Buffalo milk. Its thin delicate skin hides beneath it the layers of finely stretched curd. It has a clean milky flavor with a delicate sweetness.
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$10.00 |
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Pane
Extra four slices of fresh Ciabatta bread
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$2.50 |
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Da Bere | |||||
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Lurisia Soft Drink
Lurisia are a premium, traditional Italian beverage company. They are a member of the slow foods consortium, supporting traditional farming practices and local small production farming. Gazzosa is made with Sfusati lemons, which have been grown and cultivated on the Amalfi coast for over 300 years. Their Aranciata is made with Gargano IGP oranges from the bays of the Adriatic Sea. Lurissia Chinotto is made with Chinotto di Savona from the Ligurian Riviera di Ponente
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$6.00 |
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Still Lurisia
750 mL. Lurisia still water
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$6.00 |
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Sparkling Lurisia
750 mL. Lurisia sparkling water
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$6.00 |
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IL Dolce (Dessert) | |||||
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Barozzi
A rich, moist chocolate cake. Made with almond flour, with hints of coffee and rum.
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$8.10 |
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