Following his latest trip to Italy, chef-partner Francesco Deiana has returned fully energised and proud to introduce seven all-new pasta dishes! La Dotta has always been known as a pasta haven but their new menu has been uplifted with inspiration from the beautiful culinary regions of Italy.
First to try is a delicious pasta dish inspired by Northern Italian flavours. The Pici Wild Boar is handmade eggless topped with a rich Tuscan-style wild boar ragu.
A trip to Southern Italy recreates the traditional Sicilian recipes of Rigatoni alla Norma – pasta with eggplants, tomatoes and sheep’s Ricotta and Bucatini c’Anciova e Muddica – an ultimate ‘Cucina Povera’ pasta (poor man’s cooking) with anchovies and garlic breadcrumbs.
Fans of seafood shouldn’t miss their uniquely delicious Cavatelli with crab meats – mini pasta shells from Puglia with fresh crab meat, butternut squash and wild fennel.
La Dotta fans will be happy to know many of their favourite dishes are still available, including the original Roman-style Carbonara pasta, the Tagliatelle Wagyu beef Bolognese, and Tortelloni 4 Cheese with Parmigiano Reggiano Fondue.
The new dishes are currently served for dining-in at both of our Thonglor and Silom branches.
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