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L'avis de Gault&Millau
After presenting a pasta degustation at Osteria La Passione for six years, owner/Chef Carmine Costantini was ready to mix things up. Rebranding as Pasta Adagio, he now offers a more casual, authentic Italian menu with a focus on pasta.
Pasta Adagio is a lighter and leaner version of its previous life as Osteria la Passione. The venue has been stripped back to resemble a rustic bistro with timber tables and chairs throughout the venue.
The concise menu offers impeccable Italian food that allows quality ingredients to shine. Start with some house-made cured meats served with lightly fried gnocco fritto. Or, try the calzagatti fritti – slices of fried crispy polenta topped with a smooth and luscious squaquerone cheese. Main courses are all about the pasta, and Carmine’s renowned ragu is a standout. The pasta is silky smooth with a lip-smackingly rich beef and pork ragu. The orecchiete is clever in its simplicity: garlic and salted ricotta is folded into the pasta with slices of broccoli and cauliflower.
PSST! Carmine’s ragu is available to purchase and take home.
Reviewed for the 2019 Guide