LaRina Pastificio & Vino

The story

Crafted with passion, served with love

The Story Behind the Name

LaRina Pastificio & Vino opened its doors at 387 Myrtle Avenue in August 2016, the result of five friends — Silvia, Giulia, Luca, Andrea, and Joriva — who shared a passion for pasta and natural wine and wanted to bring a serious Italian pasta restaurant to their Brooklyn neighborhood. The name is a family tribute: Rina is Giulia and Luca's grandmother, chosen as the symbol of the restaurant because she embodied food, love, and hospitality — qualities the team describes as the essence of every nonna in Italy. The restaurant is dedicated to all of them.

Pasta as the Heart of It All

Every bite of pasta at LaRina is made in-house using Italian flour. Chef Silvia Barban curates the menu, drawing on her family heritage and the culinary traditions of all regions of Italy, woven together with global inspiration. Seasonality drives the kitchen: proteins come from trusted local partners like Della Pietra for meat and Greenpoint Fish Market for fresh fish. On any given day, the menu spans a variety of pasta shapes, sizes, and fillings — from a Smoked Spaghetti Aglio e Olio with Calabrian chilies and hazelnut, to Agnolotti del Plin filled with brasato and finished with black lime and sage, to a classic Lasagna built on spinach sheets with ragù bolognese. It's the kind of Italian cooking that earns recognition: Gambero Rosso awarded LaRina its fork distinction, a mark of quality that places it among New York City's most respected Italian tables.

Wine, Operations, and the Full Picture

Behind the scenes, Luca Pelliccioni oversees operations with an eye on every detail, ensuring the dining experience runs smoothly whether guests are seated indoors or on the outdoor terrace. Andrea Mancin manages a wine list of more than 500 labels — spanning natural to classic, with a particular focus on small Italian wineries that preserve autochthonous grapes. Every Italian region, grape, and denomination is represented, making the wine program as considered as the handmade pasta itself.

For larger groups, a family-style menu is available. The pastificio also offers weekend brunch alongside its weeknight dinner service, rounding out a neighborhood spot that takes its craft seriously without losing the warmth that inspired its name.