Stop 2: Mano Bella

In a Cinderella scenario that so many bootstrap concepts dream of, Mano Bella’s story began with a commissary kitchen and a spot at the local farmers market. Specializing in authentic, handmade pastas (co-owner Raffaele Patrizi hails from Rome), the operation now sell its artisan pastas, meats and more to restaurants and retailers across the Southeast. Mano Bella has also become a formidable restaurant player, with two brick-and-mortar spots in Charlotte.

The menu includes lesser-known pasta shapes (mafalde, campanelle, bucatini) and niche offerings, like wild boar, housemade porcetta, gremolota and arancini. Such dishes might suggest a formal atmosphere and higher price points, but Mano Bella eschews pretension, opting for a more laid-back vibe with elevated accents.

Although we visited Mano Bella in time for Sunday brunch, the regular menu was too alluring to resist. We started with a plate of fluffy, fresh-baked focaccia flanked by ricotta, olive oil and truffles before splitting the dainty Arugula e Farro salad, with zucchini ribbons, Parmesan, crunchy capers and lemon vinaigrette. A trio of pasta plates followed, including the table’s unanimous favorite: La Burrata, featuring fresh campanelle, garlic confit and tomato. A pillow of burrata, split open and topped with a crumble of pistachio and taralli crackers, hit the sensory jackpot with visual, taste and textural elements. Spongy amaretto cookies from the on-site bakery counter were the perfect finale.

Feeling a bit of wanderlust? Our Flavor Postcard series spotlights markets around the world for culinary inspiration.