Fresh pasta in an italian house

When one thinks of fresh homemade pasta, the following images immediately arise.
It’s Sunday morning, the windows are open to a warm colourful location. Outside, the sound of church bells ring in the distant and a wonderful aroma is evident from within.

On entering the house, the smell of ragu, which has been boiling in the pot for an indefinite period, is an emotion for every taste bud.

The smell of ragu, which has been brazing in the pot for an indefinite period

The kitchen table, with its marble top, is covered in flour where a Mum or Grandmother is spreading sheets of lasagne with a rolling pin. It’s tempting to carefully taste it, even if raw. You then forget the previous late evening as your appetite increases and a yearning for a wonderful delicious meal beckons.

About

Since my very early childhood, I have lived in Rome.
From quite an early age, I developed an interest in the preparation of good wholesome food and decided later that I would like to pursue a career within the catering industry.
On leaving college, I soon applied for a government grant in order to create a Pizzaria Restaurant.
With additional financial assistance from my late parents, I went into partnership with Fabio de Franceschi and II Secchio e l’Olivarowas born.

The business soon became very successful and expanded to being able to cater for in excess of 200 persons.
This experience taught me how to survive in “the jungle of entrepreneurs” and placed me in good stead for the future.

However, some years later, I then decided to leave the partnership and develop my expertise to a higher level.
I enrolled in a year long intensive course at ALMA located near Parma, the international school of Italian cuisine created by Gualtiero Marchesi. This was indeed an unforgettable and dazzling period.

On returning to Rome, I then learnt many great dishes of traditional Roman cuisine from Maestro Antonello Magliari.
As I have matured, my one aim was naturally to have my own restaurant. With my strong family connections within South West England, and knowing the opportunities available, my fiance Milka and myself then made the decision to move to Bristol in 2016.
Over the next 3 years, whilst searching for suitable premises, I worked for a Catering Industry Agency undertaking relief Chef duties throughout the Bristol/Bath area.

In 2017, we became proud parents to our son Kosuke Cy and in April 2019, our dream of opening our restaurant was fulfilled.

Why the Spaghetti incident ?

During the period of preparation and the renovating of our premises, we took a well-earned break and visited my cousin and her family in Germany.

After preparing a nice dish of Pasta and Ragu, I was asked the name of our Restaurant. Still undecided, at first I was unable to give them an answer but on turning around, my attention was drawn to a young member of the family who was sat in his high chair.

He was completely covered in ragu and spaghetti
with his hands full of pasta.

It was at the moment when I instantly decided that there was only one name I could choose

The Spaghetti Incident !!

The Restaurant

During the period of preparation and the renovating of our premises, we took a well-earned break and visited my cousin and her family in Germany.

After preparing a nice dish of Pasta and Ragu, I was asked the name of our Restaurant. Still undecided, at first I was unable to give them an answer but on turning around, my attention was drawn to a young member of the family who was sat in his high chair.

He was completely covered in ragu and spaghetti
with his hands full of pasta.

It was at the moment when I instantly decided that there was only one name I could choose

The Spaghetti Incident !!

BOOK A TABLE

Book a table
Contact Details

Where


36 Stokes Croft

Bristol BS1 3QD

When

MONDAY TO SATURDAY

12:00 PM – 2:00 PM
5:00 PM – 10:00 PM

SUNDAY
CLOSED

Contact


+44 7398 714946

info@thespaghettiincident.co.uk