Raviolo

An intriguing thematic concept where the best of the Italian gastronomic tradition winks at the oriental culture, creating a proposal in which the absolute protagonist is Pasta tasted in small bites, following the dim sum style.

The Executive Chef Massimiliano Eandi, has renewed the traditional Italian combinations and cooking methods, integrating them with the Chinese culinary style, which includes, for example, a large use of steaming and a ritual of consumption very common in Asian civilizations and closer to sharing food or tapas’ concepts.

Ravioloni stuffed in many different ways (although it would be more correct to call them “Gnocchi of pasta”, not to confuse them with the classic Italian “Raviolo”) are all hand-made with the highest quality ingredients.

Thanks to the pleasant chromatic impact guaranteed by the presentation, they light up the table and invite to enjoy the pleasure of a new and tasty discovery.

Raviolo, however, is not just a restaurant: it is a fun and trendy place where the Bar, with its rich selection of drinks and cocktails from the Italian and international tradition, is an essential part of the format. All of this contributes to make it a multifaceted place, perfect for any occasion, such as an aperitif with friends, a light brunch or even a business lunch or a gallant dinner.

The first Raviolo restaurant was born in New York in the West Village neighborhood, near Bleecker Street.