Tortelli Night: Ghiotto opens its restaurant, with hundreds queuing to sample (photo gallery)
Ghiotto's tortelli are like cherries: one leads to another. And last night, for the opening of the new restaurant at the tortelleria in Piazza Peruzzi, in Antella, tortelli were handed out in abundance.
A long line of fresh pasta lovers, both filled and plain, formed at 7 p.m. to partake in the free tasting organized for the inauguration. The place was packed, with even the sidewalk in front of the entrance full: hundreds of people flocked in throughout the evening, many of whom braved the double line to secure a second helping.
By the end of the evening, according to a rough estimate, Roberto Petazzoni, the master tortella maker, Cosetta, and the entire Ghiotto staff had churned out over 1,500 tortelli, served with ragù or butter and sage. And it wasn't just those: baked pasta, tagliatelle, crostini, and cured meats also arrived at the table.
A full-blown celebration attended by Mayor Francesco Pignotti, Councilor Corso Petruzzi, City Councilor Laura Franchini, and Regional Councilor Francesco Casini.
With the expansion, Ghiotto is expanding its offerings, adding the option to enjoy fresh pasta on-site in a dedicated dining room alongside the production and sale of fresh pasta. The restaurant and tortellino is open for lunch and, upon request, for dinner on Fridays and Saturdays.
The menu features a variety of fresh pastas made in-house, but could soon include traditional Tuscan main courses.
"We want to create the atmosphere of a real osteria: home cooking and a welcoming atmosphere," says Roberto.