Tagliatelle con radicchio, mascarpone e speck
The restaurant's specialty combines the texture of fresh pasta with the balance between the bitterness of radicchio, the creaminess of mascarpone and the savouriness of speck.
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Dining · Barcellona
Artisanal fresh pasta and Italian cuisine in Barcelona with pasta made in full view
Eccellenza Italianacertificata 2026–2027
Read on
The place
The Restaurante Italiano Patsa Lab brings the tradition of artisanal fresh pasta to the heart of Barcelona. At the premises on Carrer de Casanova, the pasta is made in full view, allowing customers to follow every stage of preparation. The menu features specialties such as tagliatelle with radicchio, mascarpone and speck, alongside various types of pasta made fresh daily. The offering also includes gluten-free options and is rounded out with classic Italian desserts.
At the table
The Restaurante Italiano Patsa Lab has made artisanal fresh pasta its distinguishing mark, bringing the tradition of handmade craftsmanship to Barcelona.
Why you can trust it
Restaurante Italiano ''Patsa Lab'' is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
In the kitchen
Services and features
The restaurant's specialty combines the texture of fresh pasta with the balance between the bitterness of radicchio, the creaminess of mascarpone and the savouriness of speck.
Made fresh every day in the in-house workshop, these represent one of the varieties of fresh pasta produced using artisanal technique.
The workshop produces gluten-free pasta variants, allowing those with intolerances to enjoy the same artisanal quality.
The classic spoon dessert of Italian pastry-making, with savoiardi, mascarpone and coffee.
The silky-textured dessert rounds out the selection of traditional sweets.
The figures
In the making · The workshop
The pasta is made in front of customers, making every step of the artisanal technique visible, from kneading to shaping the different formats.
The in-house workshop produces fresh pasta day by day, guaranteeing freshness and allowing the offerings to vary according to the menu's recipes.
The workshop turns out different types of pasta, from tagliatelle to fideos, each made with the technique suited to its format, including gluten-free variants.
Images
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