LaRina Pastificio e Vino
LaRina Lasagna Club
Samples of Chef Silvia's seasonally-inspired lasagne:
- January - squash, taleggio fonduta, brown butter bechamel and sage
- February - radicchio, thyme, walnuts, Parmigiano fonduta
- March - spinach pasta, artichokes, smoked mozzerella
- April - herbed pasta, lamb shoulder ragu, peas, Grana fonduta
- May - basil and zucchini, herbed ricotta
- June - 3 types of garden fresh tomatoes, tomato pasta, burrata, basil
Other sample items that will round out your LaRina Lasagna meal:
- Focaccia e Olio - made fresh daily w/ our Coratina extra virgin olive oil
- Olives - marinated with citrus and fennel pollen
- Insalata - little gem, pecorino fonduta, spicy breadcrumbs, sesame
- Tiramisu - mascarpone, lady fingers, coffee
All meals come fully prepared with accompanying Chef's notes & prep instructions — simply assemble & serve.
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The story starts with…
some friends, a passion for pasta, & natural wine. The vision of a group of young entrepreneurs was to create a pasta-focused Italian restaurant in their neighborhood. Thanks the hard work of Silvia, Luca, Andrea, & Joriva, LaRina opened its doors in 2016.
The name honors Giulia and Luca's grandmother, Rina, symbolizing food, love, and hospitality. The restaurant is dedicated to all nonne and their community spirit.
LaRina's focus is on handmade pasta, made in-house with Italian flour, offering various shapes, sizes, and fillings. The menu, crafted by Chef Silvia Barban, blends family heritage and regional Italian cuisine with global influences, using locally sourced ingredients.
Luca Pelliccioni, the Director of Operations, ensures a seamless dining experience, while Sommelier Andrea Mancin curates a diverse wine list with over 500 labels, highlighting natural and classic wines, often from small wineries.