Bottega Bolognese: Hasta La Pasta

Pasta makes you happy. It comes in different colors and all kinds of fancy shapes, depending on ingredients and origin. Everyone has his or her favorite type. Pasta fresca, of course, is the best. At Bottega Bolognese, not only is it prepared fresh every day, you can also watch it being made. And next year there will even be workshops again where you can learn how to make pasta.

Luca and Silvia came to Palma and opened the stall on Mercat de l’Olivar, eight years ago, naming it after their Italian hometown. Ever since, Bottega Bolognese spoils its customers with a selection of mouthwatering fresh pasta. Tagliatelle with bolognese sauce, fusili with pesto genovese, mushroom and truffle ravioli with butter and sage. The Italian words are melting on your tongue just like the delicious pasta.

Regulars love to come for a bite at the counter. Making their lunch break a little trip to Italy where Bottega Bolognese sources flour and oil, ham and mozzarella. There’s a plato del dia, and of course, you can also get a typical Italian sweet for dessert. Or you take your favorite pasta home and create your own dish with an individual or one of Bottega’s signature sauces.

In Italy, the craft of pasta making is passed on from generation to generation. Luca learned it from his grandmother. He decided to follow in her footsteps and become a sfoglino. The traditional profession has been proposed for inclusion on the UNESCO World Heritage List, as Luca proudly tells. The product itself already is on the shopping list of many visitors at Mercat de l’Olivar.