Fusillo Pasta comes from Alessandro and Giangiacomo, two Italians who set out to bring the pasta of home across the ocean to St. Petersburg. The concept is a modern Italian pasta bar: dough made fresh daily, turned into single bowls rather than a multi-course sit-down meal.
The menu runs through Italian standards built around fusilli and mezze maniche — Ragù Fusilli with slow-cooked beef, tomato sauce, and Parmigiano; Carbonara with guanciale, egg yolk, and Roman pecorino; Cacio e Pepe; Pomodorini & Burrata with datterini sauce and basil; a Vodka Fusilli finished with cream and herbs; Pesto; Arrabbiata with Calabrian chili; and Alfredo. Tiramisù, layered with mascarpone and cocoa, closes the list.
The format is casual and quick, built for grabbing a fresh bowl on the go rather than lingering over a formal Italian dinner.
The menu runs through Italian standards built around fusilli and mezze maniche — Ragù Fusilli with slow-cooked beef, tomato sauce, and Parmigiano; Carbonara with guanciale, egg yolk, and Roman pecorino; Cacio e Pepe; Pomodorini & Burrata with datterini sauce and basil; a Vodka Fusilli finished with cream and herbs; Pesto; Arrabbiata with Calabrian chili; and Alfredo. Tiramisù, layered with mascarpone and cocoa, closes the list.
The format is casual and quick, built for grabbing a fresh bowl on the go rather than lingering over a formal Italian dinner.