L A B O R A T O R I O D I PASTA
tHE STORY
RIPIENA is an authentic Italian laboratorio di pasta operating in Fortitude Valley, Brisbane. Opened by the Campagnari Family in November, 2018, Ripiena offers fresh pasta for sale and a small dine-in section. At RIPIENA we take every care to ensure the quality of our products. This process begins with the surfaces we use to prepare the pasta, the feed that is given to the hens from which we source our eggs, and the various combinations of grains and milling processes in the flours we use. It continues with our precise adherence to the regional culinary traditions we present throughout our menu. Our menu is curated with the upmost care, and includes selected imported and local ingredients.
THE CHEF
Founder and head chef Nicolo' Campagnari, M.Sc, has been surrounded by the food industry his whole life. His introduction to the world of commercial cooking was informal - working his first job in his Family's Osteria in the Northern-Italian city of Verona. This is reflected in his Northern-cuisine focused menu and his diligence in preserving the traditional recipes that Ripiena presents. In 2016 Mr. & Mrs. Campagnari began planning a pasta laboratorio in Brisbane, which they opened in Late 2018. All cooks and pasta chefs at RIPIENA receive specialist training in house, and few have a hospitality background when they arrive. This is an intentional decision from the chefs, that enables them to impart the authentic methods of Italian cookery, without having to unlearn the many errors and adaptions that are common in Italian cuisine outside of Italy.
THE PROcess
At RIPIENA we make our fresh pasta dough, in-house, several times daily as required. Everything starts with the dough, and we could write a book on its process. The fillings for our filled pastas are made fresh, in-house, several times daily as required. The pork in our Tortellini di Bologna is marinated for 24 hours before being combined with Prosciutto di Parma, Parmigiano-Reggiano, and Mortadella di Bologna and being left to rest for a further 24 hours. All of the pasta that we make is an authentic representation of a traditional, regional, Italian pasta. All have different folding methods and shapes, and pair with different fillings and sauces. These techniques and methods ensure the highest quality from mixing, kneading, sheeting, folding, drying, and storing. No pretense, no exceptions, simply real Italian pasta without compromise.
the product
At RIPIENA we sell all of our fresh pasta products either fresh from the kitchen or fresh from the fridge. Our laboratorio is open to the public during our hours of operation, and our kitchen is open for lunch and dinner services. Our products contain only the highest quality ingredients, and no compromise is ever entertained.
