Pasta fresca · Cardiff

Casa Lanzetti — a fictional Italian trattoria and deli in Cardiff

Pasta rolled this morning.

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Flour, egg, patience.

Rolled this morning. Yours tonight.

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The deli · build your board

Build your own tagliere

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    Casa Lanzetti is fictional: ordering opens an email to Studio 72, the people who built this page.

    The finished pappardelle al ragù on the table, surrounded by everything it is made of — focaccia, olives, tomatoes, basil, pecorino and a glass of red

    The table

    Bread, oil, wine — then supper.

    The numbers

    Small kitchen, simple numbers

    010hours the ragù cooks, every morning
    020dishes across the menus — no fillers
    030days a week we roll pasta, Tuesday to Saturday
    040generations behind the recipes
    How it's done

    Slow food, said quickly

    01 · L'impasto

    Flour, water, time

    The bread is slow-proved and baked every trading morning.

    02 · La sfoglia

    Rolled by hand

    Fresh egg pasta, golden from the yolk, cut the day you eat it.

    03 · Il ragù

    Never rushed

    Beef and pork, slow-cooked until it falls apart into the sauce.

    04 · Al tavolo

    Yours

    Plates that need no explaining, in a room that feels like a neighbour's kitchen.

    The counter

    What's on the counter

    Bread, cheese, cured meats and the good oil — Tuesday to Saturday.

    Fresh pasta nests, tomatoes, flour and olive oil laid out on a wooden bench
    The counterPecorino, nduja, fresh pasta — wrapped to order
     Hands lifting ribbons of fresh pappardelle above a bowl
    The benchEvery sheet rolled by hand before lunch
     A window-lit table set with pasta, bread, olive oil and a glass of red
    The roomWooden tables, candlelight — supper, not ceremony
    Olive oil poured over a plate of pappardelle al ragù
    Our story

    Nonna's notebook. A Cardiff kitchen.

    Casa Lanzetti starts with a notebook: Rosa Lanzetti's recipes from Emilia-Romagna, written in pencil and dusted with flour. Her grandson Luca brought it to Cardiff and built a small kitchen around it.

    Pasta is rolled every morning, the ragù is never rushed, and the counter holds the things Rosa kept in her larder. A short menu, cooked every day. That's the whole idea.

    “Roll it thin, cook it slow, and never hurry the sauce.”
    Book

    Book a table

    Lunch and supper, Tuesday to Saturday. Pick a day and a time to see how the booking flow works.

    Email us instead

    Casa Lanzetti is fictional, and demo bookings aren't stored. Like the flow? Email Studio 72.

    From the kitchen

    Off the pass this week

    What came out of the kitchen, and the bench it started on.

    Pappardelle, tomatoes and basil caught mid-air above a bowlCasa Lanzetti Olive oil poured over a bowl of fresh pappardelleCasa Lanzetti Pappardelle al ragù with basil and parmigianoCasa Lanzetti Fresh dough pressed out on a floured benchCasa Lanzetti