Miseria e Nobiltà The Dish That Gave Us Our Name (Since 2016)

This is it. Our name, our dish.

Since 2016, same recipe. We never took it off the menu — you never let us.

Outside, it's wrapped in smoky Speck — not Parma, Speck. It holds the dome together and gives it that crisp, smoky edge.

Inside, homemade tagliatelle tossed in our slow-cooked Bolognese, with Nonna's small meatballs, mozzarella and Provola di Agerola — that lightly smoked provola from above Napoli that melts and pulls when you cut it.

We slow-cook it in the oven, low and slow. When it comes out, we serve it on a bed of Sugo di Napoli with a sprinkle of Parmigiano on top.

Humble ingredients made noble by time. That's why we call it Miseria e Nobiltà.

Fatto a mano, con amore. Since 2016.

Find us at 11 Queen St, Colchester Book your table.