Six tables in 1998
Aurelia opened with six tables, one oven and a pasta board borrowed from a neighbour. Twenty-eight years later the board is still in use.
Today the dining room seats ninety and the garden room twenty-two, and the menu still changes with whatever the farms bring on Tuesday.
“Good pasta needs three things: flour, eggs and patience. We are generous with all three.”
Chef Anna Ricci
Chef and owner
Anna grew up in Bologna above her grandmother’s pasta shop and opened Aurelia in 1998. She still rolls the first sheet every morning.
