La Dotta translated to 'The Wise One', a name for the city of Bologna, is the child of duo Choti and Debby Leenutaphong. The husband and wife team are behind the likes of Vesper and Il Fumo. In their words "there's pasta and there's pasta'. The eye is in the detail in the bid to recreate the opulent cuisine found commonly in the Italian city. Their wish is to serve up handcrafted quality pasta the exact way it's done in Italy. And they have succeeded.
Its a small yet cozy venue spread over two floors which is easy to spot for their vibrant aquamarine exterior. The main dining area is on the mezzanine and booking only. However, they keep 12 seats downstairs for walk-ins to compensate.
The team currently creating the artisanal pasta dishes at La Dotta are Italian Chef Francesco Deiana of Vesper and chef Nelson Amorim of il Fumo. They've worked hard to make high quality yet affordable dishes. All pasta is made with 100% Italian flour and organic duck eggs. It's nice to see there are also gluten-free options.
There is a level of authenticity in how each dish should be prepared with a touch of their creative flair. The Tagliatelle Bolognese is served with 24-hour slow-cooked wagyu beef and Parmigiano Reggiano. Whilst the Roman-style Carbonara is cooked alongside cured pork cheek and Pecorino Romano. Alongside the main courses are a selection of Italian starters. 24-month aged truffle, sage, and ricotta deep-fried balls are deliciously moreish and the burrata salad with honey, balsamico, and baby spinach is simple yet perfect.
Sommelier Thanakorn Mankit and group bar manager Palm Muttarattana worked together to create a drinks list of natural and organic wines and Italian cocktails with fresh ingredients. Lastly, operating also as a store, you can purchase their fresh pasta and homemade sauces to cook back home.