Faster pasta

A charm­ing new eatery

HOME Magazine NZ - - Contents - Text Jes­sica-Belle Greer

From Wellington broth­ers Leonardo and Lorenzo Bresolin, who gave the cap­i­tal city Scopa and The Bresolin, 1154 Pas­taria is a new eatery of­fer­ing a ca­sual din­ing ex­pe­ri­ence. “We didn’t want it to be that stereo­typ­i­cal Ital­ian restau­rant,” says Leonardo, “so we’ve used tiles and tra­di­tional colours in a dif­fer­ent way.” What’s the vi­sion be­hind 1154 Pas­taria? LEONARDO BRESOLIN A place that makes fresh pasta daily, cook­ing all the clas­sic dishes ev­ery­one can re­late to, with a strong fo­cus on qual­ity or­ganic, nat­u­ral and free-range in­gre­di­ents from New Zealand sup­pli­ers. It’s a fast-ca­sual eatery where you or­der on ar­rival. The restau­rant is in the 1920s Hal­len­stein’s cloth­ing fac­tory – what her­itage el­e­ments have you kept? The three stained-glass win­dow pan­els and front doors were all that were left for us, so it was im­por­tant to hold on to this his­tory; it not only gives char­ac­ter, but also holds many mem­o­ries and sto­ries. You don’t see too many orig­i­nal old doors on Cuba Street any­more. We love the tiles. Mo­saic tiles felt like the most ob­vi­ous choice to re­late a bit of his­tory and they have so many pos­si­bil­i­ties. We liked the idea of some pas­tel colours and wrap­ping tiles from benches up the walls. Can a great in­te­rior make food taste bet­ter? I think it can def­i­nitely be a fac­tor. I mean, who doesn’t like eat­ing at a place that looks amaz­ing?

Pho­tog­ra­phy Rus­sell Kleyn

132 Cuba Street, Wellington 1154 Pas­taria

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