Maccheroni alla rossanese
A fresh pasta shape recalling the Calabrian tradition of Rossano, prepared by hand according to a recipe from Southern Italy's regional cuisine.
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Dining · Barcellona
Artisanal fresh pasta and Italian cuisine in Barcelona with open-kitchen preparation
Eccellenza Italianacertificata 2026–2027ID 17708
Read on
The place
Restaurante Italiano Patsa Lab brings the tradition of artisanal fresh pasta to the heart of Barcelona. In the restaurant on Carrer de Casanova, preparation takes place in full view, letting guests follow every stage of the process. The menu features specialities such as tagliatelle with radicchio, mascarpone and speck, alongside several varieties of pasta made fresh every day. The offer also includes gluten-free options and is rounded off with classics of Italian pastry.
In the kitchen
Espedito Brunetto leaves a career in medicine to open an Italian restaurant in Barcelona centred on fresh pasta and Calabrian regional traditions.
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.
Images
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In the kitchen
Services and features
A fresh pasta shape recalling the Calabrian tradition of Rossano, prepared by hand according to a recipe from Southern Italy's regional cuisine.
Kneaded and shaped by hand every day, following the tradition of artisanal fresh pasta that is the cornerstone of the restaurant's offer.
A shape typical of Emilia-Romagna's tradition, made with parmigiano, served here in a version that adds truffle as a point of dialogue between regional cuisine and a more contemporary interpretation.
A Tuscan preparation of ricotta and spinach, without the pasta casing, made by hand and included on the menu as an expression of traditional Italian cuisine.
Made by hand with selected, hand-processed pistachios. It represents the restaurant's dessert line, which also includes other homemade preparations.
The wine list pairs Italian labels with Catalan and Spanish options, built to accompany the different courses on the menu without favouring a single origin.
The figures
In the making · In the workshop
Every day, Patsa Lab's workshop produces fresh pasta by hand, using selected flours, some organic, sourced from Italy and Catalonia.
Preparation takes place in a space open to the dining room: guests can follow the work behind every dish, making the process part of the meal itself.
Calabrian traditional recipes sit alongside more creative proposals. The menu changes with the seasons, favouring fresh ingredients and limiting industrial processes.