"We opened a tiny restaurant in Lima with the goal of being the best pasta restaurant in the city. We are humbled by our success and Miami presented an incredible and natural opportunity for growth," said Buraschi. This statement encapsulates the chefs' journey and their dedication to elevating pasta cuisine both in Peru and now in Miami.
Pasta's menu showcases a blend of Italian classics and dishes that reflect the chefs' Peruvian heritage. Starters range from housemade 'nduja bruschetta to oyster tempura with aji amarillo, a nod to South American flavors.
Standout dishes include agnolotti di funghi (mushroom-filled pasta) with 36-month-aged Parmigiano-Reggiano and pappardelle with a 15-hour braised beef cheek ragu, demonstrating the chefs' commitment to quality ingredients and innovative recipes.
The bar program includes a selection of Italian wines and cocktails, emphasizing negronis and spritzes, which complement the unique menu crafted by the duo.
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