Surry Hills, New South Wales

Pasta Emilia is founder Anna Maria Eoclidi’s tribute to the gastronomic traditions of her home in Italy’s Emilia-Romagna region. In the making for centuries, it’s a restaurant, cooking school and certified organic food lab producing fresh pasta and sauces. Sourcing and showcasing only the best certified organic and biodynamic produce, they work directly with dairy producers from the Atherton Tableland to ensure integrity and transparency in all ingredients.