In line with their Biasatti restaurant, chefs Milton Bertoni and Stefanía Langford present a new place, where you can have breakfast and snack while the work of the sight paste factory is observed.
The renowned Biasatti restaurant, located in Belgrano, expands its proposal and lands at Collegiate With a new project: Central Pastificea space devised by Chefs Milton Bertoni and Stefanía Langfordwhich combines Specialty coffee, Artisanal pastry and one Fresh Pasta Factory Premium and Autor. Everything, with the same spirit of excellence that characterizes his mother.
The history of this place arises from a search: take the quality one step further. To achieve this, the team invested in first -line inputs and latest generation equipment: Rational Horn, Ambro Batterras, Italian coffee makers and German grinders, which support an Italian-Portaña cuisine with contemporary look.
Milton Bertoni Biasatti 3
Central Pastifice Design and Menu in Collegiate
In this new location the same is breathed warm climate and minimalist aesthetics than in Biasatti. White and black predominate, large windows that allow spying on the preparation of pasta, small tables to enjoy in the living room and shelves with selected products, Imported from Italysuch as flours, tonic waters, beers and also cheeses of local production, such as pecorino, bocconcino and mozzarella fiordilatte, an anchovy fillet in olive oil, sausages, organic olive oils and wines of different national boutique wineries.
The heart of the premises is its counter of fresh pastawhere the eye is lost between classic and more bold options: branched lamb raviols, Osobuco and Espinaca; Sorrentinos of natural ham with quartirolo and mozzarella, and Cannelloni de Ricotta, chestnuts of cajú, pecorino and bechamel. They also offer long pasta such as Pappardelle Testourate, Fusilli and Spaghetti, all ready to carry along with a variety of artisanal sauces.
Biasatti Pastas
The sweet chapter is not far behind. For Take Away or to consume in the living room, they have Specialty coffee made with grains of Guatemalan origin of Puerto Blestwith chocolate notes, almonds and grape raisins. The letter exhibits different options to ask, such as Ristretto, Espresso, Macchiato, Café Latte and Flat White. To accompany, the Italian specialties: Sfogliatellas stuffed with custard or ricota with oranges, sicilian cannoli with pistachio or oranges, pistachio alfajores and brownie, in addition to croissants, croissants and palmeritas.
Biasatti 4
Extended Tuesday to Saturday from 10:30 a.m. to 8 p.m. and the Sundays until 14the opening of the Centrale pastifies is an invitation to enjoy the best of contemporary Italian cuisine, with the seal of quality and warmth that Biasatti already turned into a registered trademark.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
