Casadora in Rome: Fresh Artisan Pasta with Gourmet Kitchen

Born from the motivation of a group of friends,"Our project stems from the desire to modernize the idea of the classic pasta factory, starting from the fundamental importance of tradition to bring our knowledge of the world of catering, to create a place where you can buy and enjoy excellent fresh pasta," declares Valerio Spadaro Guerra, one of the partners of Casadora who has been in the restaurant world for a decade.

Casadora is a space in Rome dedicated to the art of fresh artisan pasta which is integrated with a modern gastronomic kitchen. Running the pasta laboratory is Giulia Ghisellini, who after he stints in Michelin-starred kitchens in Italy and abroad, decided to join the team. The kitchen instead is entrusted to Giorgio Romanini, formerly at the helm of the kitchen of Mavi Ristorante, who shows a delectable approach to originative dishes like the Crispy Bass Cannolo Filled with Artichokes, Lime Mayonnaise, Spiced Salad and Teriyaki Sauce. The merging of both kitchens proposes a very stimulating menu. 

The name Casadora comes from the union of two words: Casa, a place associated with the pleasure of the kitchen, and Dora, a diminutive of Azdora (zdoura from the Bolognese dialect), a female figure who serves as the backbone of the family who is usually depicted with an apron, floured hands and a kerchief on the head.

At Casadora, a there is an Azdora who has the task of preparing fresh pasta in the kitchen. Giulia, with the concerted ideas of Valerio, concocts two concepts of the pasta: the classics that recall home, family and tradition, and modern kind that shows the innovational side. There are tagliolini, cappellacci, tonnarelli, ravioli, tortellini, and in addition to that, there are also noodles and gyoza that widen the gastronomic philosophy to an international perspective. 

Located just a few meters from Piazza Mazzini in the Prati area of Rome, Casadora has a cozy ambience that embraces its clients to its warm environment. Indoors it can accommodate 30 diners while 15 can stay in the tables outdoors. At the entrance there is a 3-meter counter where the freshly-made pasta are displayed while behind it is the laboratory where the fresh pasta are made by Giulia and her team and more behind it is the kitchen where Giorgio cooks the dishes. On one side of the restaurant, shelves are dedicated to a selection on artisan products for sale that are hand-picked for their philosophy of organic farming and high quality.

The menu offers a limited number of proposals from appetizers between €10 to €13, pasta dishes between €13 to €16, main courses of meat and seafood at around €19, and desserts at €6. The menu is seasonal, changing along with the availability of the raw ingredients pertaining to their season. Notable dishes are the Ravioli with Shrimp, Potatoes and Limed with Garlic, Oil and Chili (Aglio, Olio e Peperoncino) and the Burnt Wheat Tagliatelle with Roe Deer Venison Ragù. 


Via Oslavia, 11
00195 Rome, Italy
Tel: +39 06 9799 7397
Open from Mondays to Saturdays from 9:30 to 20:00 for the sale of the fresh pasta and 12:30 to 15:00 for lunch / Fridays and Saturdays also for dinner / Sundays open only for the sale of fresh pasta