A flagship boutique dedicated to fresh, daily-made pasta has arrived in the Melbourne suburb of Fairfield.
The brainchild of Owner and Founder Theo Krambias, Pasta Poetry was inspired by the artisans of food traditions that he found wandering the lanes and porticos of Bologna.
The first stage of Pasta Poetry’s rollout is a flagship boutique dedicated to pasta that is handmade daily and designed to take away, alongside roasted garlic-butter foccacias, matched wines, tiramisu and pasta finishes such as herb butters, fresh herbs, sauces and cheeses.
“Pasta Poetry offers everything you need to experience extraordinary pasta cooked in the comfort of your home. My team and I have spent the last few years perfecting the art of freshly made pasta, creating authentic sauces and garnishes to match. All we require our customers to do is to have a spare 5 minutes to boil the water,” says Krambias.
Heading up the kitchen is executive chef Elena Kavallaris, who spent six months exploring the food scene in Bologna and honing the local traditions of pasta-making; and head chef Robin Turner, who formerly led the kitchens at La Luna Bistro in Carlton and Zsa’s Bar and Bistro in Northcote.
Together, Kavallaris and Turner will oversee a menu of house favourites alongside weekly specialties that will follow seasonal changes in produce.
“The team work together to produce the best quality pasta – the dough is rolled 70 times before it is ready to be cut for tortellini by Elena, fillings such as ox cheek are perfectly balanced by Robin and once ready to appear at the shop front for sale, front of house manager Ciara will take the time to understand the customers’ preferences and requirements,” says Krambias.
In late May, Pasta Poetry will launch a website to facilitate online orders from customers. Later this year, Krambias and his team will launch a restaurant at the same location.
Photography by Simon Shiff.
Kirsty Sier
