Northern Italian, cooked the slow way.

Twelve tables. One oven. No shortcuts.

Aurelia opened in a former hardware store with eight chairs and a rented pasta roller. Sixteen years later the roller is still here, and so is most of the original staff.

We buy from four farms within ninety miles, break down whole animals in-house, and print the menu each afternoon because we genuinely do not know what it will say until the deliveries land. If a dish is on the board, it is because it was the best thing available that morning.

There is no corporate group behind us and no second location planned. This room is the whole company.