Cucina Emiliana · Est. in RiNo

A love letter to Italy

Written in the language of Emilia-Romagna: aged Parmigiano, dark ribbons of balsamico, silken prosciutto, and the patience each one asks of us.

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Emilia's terracotta dining room beneath tall arched windows, tables set for dinner

Restaurateurs Ty Leon, Heather Morrison and Austin Carson standing together in the dining room — la famiglia

La nostra storia

We have loved you from afar for years. We love the cellars of Modena, where balsamico rests in wooden barrels for a decade or more. We love the dairies of Reggio, where great wheels of Parmigiano are turned and tapped by hand, and the hills above Parma, where prosciutto cures slowly in the mountain air.

With Restaurant Olivia, we made a home in Wash Park. With you, we’ve made another in RiNo: a table set with the hospitality we know best and the recipes of the region that taught the world to take its time.

Pull up a chair. Stay a while. A tavola non s’invecchia.

Con affetto,Ty, Heather & AustinTy Leon · Heather Morrison · Austin Carson

La Dispensa

Three treasuresof the region

Emilia-Romagna gave Italy its most celebrated cheese, its most precious vinegar, and the fresh egg pasta it is famous for. Each is the work of generations, and you’ll find all three on this summer’s menu.

— I —

Parmigiano Reggiano

Parma · Reggio Emilia

Nothing but milk, salt and rennet, aged until it breaks into sweet, crystalline shards. The one in our soufflé is aged twenty-four months.

— II —

Aceto Balsamico Tradizionale

Modena · Reggio Emilia

Cooked grape must, aged for years as it passes through a family of barrels made of oak, cherry, chestnut and juniper.

— III —

Whole eggs cracked into a well of flour on a dark surface

Pasta Fresca all’Uovo

Bologna · Parma · Piacenza

Flour and eggs, worked by hand and rolled out with a long wooden pin into a thin golden sheet, la sfoglia. In Bologna, those who roll it are called sfogline.

Photos via Wikimedia Commons: Wittylama and Eleonora Vittoria Rosi (CC BY-SA 4.0), Joy (CC BY 2.0).

Dalla nostra cucina