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When it comes to pasta, I was blown away when I went to Bellina Alimentari! Not only do they make all of their pastas from scratch, the squid ink pasta is done as well in house!
We tried the Charcuterie Board, the Squid Ink Pasta and the Carbonara and we loved all of them!
#poncecitymarket #atlantafoodie #atlantaeats #atlantaeats
I’m here at bolina we’re going to be trying some amazing pasta and luckily we were connected with Josh and uh he’s going to explain the history and talk about what we’re about to
Try yeah so Bina alari um the meaning of it is bolina is a term of endearment uh in Italy so it means pretty you’re cute um alari is a a reference to food Italy so um Market grocery store Deli
Things of that nature so actually Bina means cute Market cute Deli cute restaurant whatever you’d like to call it here at Bina we want to bring uh the most authentic Italian experience you can get um without going to Italy so what I call the four pillars here’s how we try to achieve that
We have our salum Maria located in the front of the restaurant where we import a lot of uh meats and cheeses from Italy we also support some local purveyors in in in that respect we have our Market
Where we actually import a lot of Italian Goods such as dried pastas um some very unique bomic uh and then some some authentic olive oils from Italy where I’m sitting now is my favorite part
Of the restaurant The Wine Bar where we showcase our anos for our wine list which is going to be um organic oldw World natural wines paired with just some handmade uh pasta and then back in
The back here is our culinary club during the day we use it to make all of our pasta by hand um at night we host different pasta classes um wine tastings larger parties or [Music] whatnot
[Music] so we’re going to try three of my personal favorite things to get here at Bina alari we’re going to start with how every Italian uh meal should start with a A misto board a shuder board um we’re going to follow that into um our carbonara uh so our carbonara is going to
Be bucatini pasta um bacon um egg um and a pan sauce followed by our specially our popo so it’s going to be black squid pasta um and a steeped San marzona tomato sauce with of course octopus
And [Music] Uya [Music] kind of as you guys saw it cook there it start starts out with shallots the bakon goes in actually it’s bucatini pasta so it’s it’s made for a thicker sauce a cream sauce
If you will uh the butini is actually going to be hollow inside to kind of let the sauce run through it it’s got ridges on the outside to help that sauce run over the pasta and it’s
Topped with a raw egg yolk which is meant to be as you guys saw kind of mixed in to make that that very thick enrich sauce all right guys so this is the Cera obviously it has the bacon the
Cream it had the egg as you can see that getting mixed in something different I saw was a piece I didn’t I’ve never seen PE in a Caron but Jose has so the best way I can describe this is fresh this
Pasta tastes so fresh I don’t know how to explain that and the sauce that it’s saying is like light but deep it’s a really has a really in-depth flavor but it’s a light kind of soft sauce so
The pasta itself has like this hollow inside and it like keeps in the sauce so it do really really good really [Music] [Applause] good It’s going to be the propo so it starts out with octopus and Uya in the pan followed by our squiding pasta which again we make in house and we actually Infuse the squid ink into the pasta ourselves and it’s actually uh the sauce here’s a little
Different than our other red sauce it’s actually a steeped San marizona Chunky Tomato Sauce so it’s a little thicker and it works better with the pasta okay a lot of things happening here you have the squid the sausage the pasta when you
Bite into it you’re getting three textures it’s pretty awesome [Music] actually that’s good what we’re known for here is going to be our misto board um right here we’ll we’ll start at the far edge of the board those are our housemade christinis so we’ll take the old skia
Chata bread that’s left over for the day and we actually bake it to make a a crouton like little pallet here for the Uya bread that you see on it and a caliban pepper which you see on top of it
To make this very creamy spicy um moving on to the other meat right here is going to be serada which is which is a lot like a salami moving on to the cheese here I’ll kind of just tilt a board this
White cheese is Chev so it’s a very just just creamy neutral cheese the way I like to explain the tesio is I I say it’s like a funky Bree um so so right there in the middle is going to be
Nice and creamy if you want something a little little funky you can actually eat that rine on it which is a wash rine to round out the board which’re going haveb some pickled mustard seeds our house marinated olives there and of course our famous skada bread awesome I’m going to try this
Bread with the pepper this is nice I don’t like a lot of hot stuff but those peppers I love on a pizza and on this bread it’s just so good definitely a must try B alari is located inside font City Markets
Food Hall hours of operation will be Sunday through Thursday 11:00 a.m. to 9 9:00 p.m. Friday and Saturday 11:00 a.m. to 10:00 [Music] p.m. [Music] the