We’re certainly not scientists, but we feel like a pasta laboratory is the kind of place we’d feel right at home. If you feel the same, then you should make tracks for Ripiena on Ann Street. The Ripiena idea is simple – creating real, fresh pasta. That’s it. The providore comes from Nicoló and Anita Campagnari, who wanted to create a concept reminiscent of neighbourhood pasta shops in Italy, where you can pick up fresh handmade pasta to cook at home, or dine in for a casual meal. Ripiena specialises in filled pasta, sticking to tradition with the likes of tortellini di Bologna and tortellini di Valeggio, and creating innovative specially agnolotti, tortelli and more using local ingredients. Traditional recipes aren’t the only authentic Italian element – the couple are strong supporters of Italy’s DOP certification, so you can expect to find prosciutto di Parma, mortadella di Bologna, Parmigiano-Reggiano and flour imported from Italy. Ripiena is now licensed, and serves up a selection of regional Italian wines, including bio-dynamic, organic, and re-fermented drops.


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