FREDRICO’S RISTORANTE
Fredrico’s arrived at FRED from 17-28 June and was built entirely around the craft of fresh, handmade pasta — dough rolled, cut, and shaped in-house, the way it's done in small trattorias across Italy.
The name played on FRED itself, giving the concept its own Italian alter ego. Guests could expect classics done with care: hand-cut tagliatelle, delicate ravioli, and a laminated lasagna — each dish built on technique and texture rather than heavy sauces or over-styling.
