Pasta
& Risotto

About this category

Pasta at BRUNO is made in-house daily and finished to order. The signature — tagliolini with fresh black truffle — is the dish most people come back for: butter, parmesan, a whisper of garlic, generous shavings of truffle, and nothing else in the bowl to argue with it. Bolognese runs on a 48-hour beef ragu, served over hand-cut pappardelle. Cacio e pepe done properly — coarse pepper, pecorino, a tight emulsion. Seafood linguine with datterini, garlic, and chili. Risotto rotates with the season: pumpkin and sage in autumn, asparagus and lemon in spring, porcini and thyme when the rain comes through. Stock is reduced from bones, rice is stirred, timing matters. No shortcuts, no sous-vide tricks.

Pairing

Truffle calls for a structured Italian red — Chianti Classico or Nebbiolo. Cacio e pepe with a crisp Gavi.