With its sunlit hall, communal wooden tables and well-ordered shelves housing jars of homemade sauces and olives, Osteria Emilia exudes the classic charm of Italian food and hospitality.
Umbrella company Pasta Emilia operates from the same space. It started in Bronte in 2004 as a dedicated organic pasta and sauce business. After selling religiously at local farmers’ markets and through a select group of fine food retailers, it found a permanent home in 2012.
Owner Anna Eoclidi believes that mass-produced food is devoid of meaning and importance. Her cream supplier, Elgaar Farm, is run by fifth generation German milk farmers. Her ricotta comes from Mungalli Creek in Northern Queensland.
Pasta Emilia’s specialties are traditional flat pastas such as fettuccini and pici, as well as ravioli and tortelli filled with nettle and gorgonzola; pumpkin and mostarda; kale flowers and pecorino; beetroot and chevre; and duck and truffle.
Carry home and cook yourself, or take a seat and tuck in on the spot. To pad out your meal, there are paninis made with Iggy’s bread, salads and antipasto. At night more complex dishes such as steak and lamb shoulder join the party.
In line with Eoclidi’s philosophy, every wine on the two-page list is natural, organic and/or low sulphur. Likewise, the three beers are from small organic producers. If you’re fussy, Osteria Emilia is BYO from Tuesday to Thursday.
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