At the start of the pandemic, chef Chase Dopson caught the pasta bug. That hobby has since evolved into a business

Feb 02, 2022 299

BY: Jason Cohen

Pastificio d’Oro is a restaurant inside another restaurant in St. Johns. But its heart—and thus, your stomach—is in Bologna, the Italian city known for its handmade pasta, meat ragù (aka “Bolognese”) and mortadella (which America turned into, yes, “bologna”). It also happens to be one of Portland’s sister cities.

The beloved cuisine of Emilia-Romagna, a region that includes Parma (as in prosciutto di Parma and Parmigiano) and Modena (as in the balsamic vinegar), appears on the menu at a number of Portland restaurants serving a variety of Italian dishes. But at Pastificio, you’ll find only food with origins in the north-central province. 

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