Pasta Adagio is the new venture by Carmine Costantini. Following on from Osteria la Passione, this new project puts simple, delicious Italian antipasti and pasta, front and centre.
Served in a casual atmosphere in bustling Bridge Road, Richmond, many of Chef Carmine’s well-loved signature dishes have been re-invented with a new, fresh twist.
The restaurant uses local organic produce grown including extra virgin olive oil by Umberto Frattali in Yea.
Articles about Pasta Adagio & Carmine Costantini:
50 Second-best Eateries in the World – Traveller, May 2017
Pasta Adagio is the only restaurant from Melbourne on this list and one of only 3 in Australia.
Reviews of Osteria La Passione:
The Age Good Food Aug 2016
The Age Aug 2016
The Australian May 2016
Qantas Magazine May 2016
Herald Sun April 2016
Italianicious May/June 2015
Dengon Net 30/1/15
The Australian 26/11/13
About Carmine Costantini
Born in Benevento in 1970, Carmine Costantini has devoted his life to food and its preparation since the age of 13 beginning as a kitchen hand and gradually learning the trade in the kitchens of his town’s pizza shops and restaurants.
At 16 he moved north to Modena, located in one of Italy’s richest food regions Emilia Romagna, where he continued to pursue his passion in the hospitality industry. At 17 he was in charge of the kitchen of a pizzeria/restaurant in Sassuolo, a well-known industrial centre in the region. From there on his career spiraled. He worked for the most sought after restaurants in the district.
From 2002 Carmine Costantini successfully participated in many national and international cooking contests under the banner of the Professional Association of Italian Chefs, including the prestigious IKA/World Culinary Olympics 2004 in Erfurt (Germany) where as part of a team of Italian Chefs, they won a bronze medal.
In 2005 Carmine came to Australia to explore the local fast-moving restaurant trade. He liked what he saw and decided to stay in Melbourne to gain knowledge and experience in the city’s hospitality industry. His first position was as Head Chef at the renowned South Yarra restaurant Caffè e Cucina, followed by eighteen months at Tea Rooms of Yark and a shorter period at Stefano’s in Mildura.
Osteria la Passione in Richmond operated from December 2010 to November 2016, serving degustation dinners to happy diners and winning 2 hats from Gault & Millau in 2016. and was followed by Pasta Adagio at the same location.