Italian-born owners/chefs Francesco Rota and Luca Flammia bring authenticity to the Italian menu at Emilia. They are proud of the quality of the ingredients that make it onto plates, and are committed to sourcing superb produce from Italy. The restaurant is situated in an old warehouse space down a hidden and high-walled city laneway. It’s a warm and cosy place to enjoy traditional pasta.
The food has a distinctly rustic feel, and great care goes into each dish. Linguine all’aragosta comprises a steaming bowl of buttery pasta tossed with generous chunks of Moreton Bay bug and lobster. A hint of chilli adds a little spice to this hearty and tasty dish. Calamari ripieni boasts calamari stuffed with braised baby octopus and wild rice, and it is served with heirloom tomatoes. This earthy and wholesome dish looks wonderful on the plate.
PSST! Impress your friends by showing off culinary skills you learned at one of Chef Rota’s monthly cooking classes.