Have you heard? Alla Prossima is Auckland's newest Italian spot

Alla Prossima, a new restaurant specialising in Emiliano-Romagnola cuisine, recently opened its doors within Abstract Hotel on upper Queen Street — quickly making a name for itself with it’s fresh and authentic hand-crafted Italian pasta and delectable Bologna-inspired fare. In Italian, Alla Prossima means ‘until next time’ — nodding to the fact that, once guests experience the exceptional food by notable Italian chef, Gabriele Marangoni, they’ll be back in a flash.

The Emilia-Romagna region is the home of many of our most-loved Italian delicacies — from Parmigiano Reggiano to Modena balsamic vinegar and Prosciutto di Parma, and is also where Marangoni was born and raised. Here, working from a young age in his family’s restaurant in Bologna, he acquired a deep passion for the best and most authentic Italian cuisine, something that has proven foundational to his success to date. Marangoni refined his culinary skills in Italian restaurants across Europe — in Vienna, Rotterdam and Strasbourg — then returned to Bologna to work in traditional Italian restaurants before moving to New Zealand in 2016.

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Since then, the chef has earned a name for himself amongst Auckland’s diners — best known as the culinary force behind Mt Eden’s Pasta & Cuore, where, over eight years, he developed a reputation for delivering simple, authentic Italian cuisine made with quality ingredients, passion and great artisanal skill. Now he’s bringing this and more to Abstract Hotel’s in-house eatery. “Simplicity is a choice, but authenticity and integrity aren’t negotiable: discerning customers love to know the story behind what they are eating and where it comes from,” says Marangoni. “And [at Alla Prossima] most of our products are sourced from the Emilia-Romagna region, known as the land of slow-food thanks to a perfect microclimate which is difficult to reproduce anywhere else in the world.”

At Alla Prossima, Marangoni and his team combine these Italian-sourced products with fresh ingredients from local suppliers, selecting the best of New Zealand’s produce and premium cuts. Using techniques passed down through generations, dishes are prepared with traditional flavours to create exceptionally delicious fare that celebrates the rich tradition of Italian cuisine.

As such, on the menu you’ll find hand-crafted pasta in all shapes and sizes — from balanzoni bolognise (homemade spinach-infused ravioli stuffed with mortadella, prosciutto, spinach, massimo’s ricotta, aged parmigiano reggiano, and truffle, served in a creamy truffle sauce) to classic tagliatelle with prosciutto di parma, lemon zest and butter, and a veritable spectrum in between, alongside flavourful mains. The chianti-braised beef cheeks with caramelised cauliflower puree, sweet and sour borettane onion, and pancetta is a dish not to be missed, while the spezzatino di polpo all’ubriaca (octopus cooked in red wine and tomato sauce with potato, kalamata olives, and basil, served with garlic bread) is the perfect dish for lovers of seafood. The twice-cooked panna cotta is also an essential way to finish any meal.