With a dreamy backyard in spring and summer, high ceilings, and cozy tables, LaRina has accomplished what so many restaurants aim to achieve–a space that feels authentic and lived-in, while still designed with a fresh, modern eye.

In 2016, Luca Pelliccioni opened LaRina Pastificio & Vino, occupying a block that otherwise lacked foot traffic and the sense of liveliness that now pervades Fort Greene. Joining his sister, Giulia, who had opened Aita in Clinton Hill a few years prior, the Pelliccioni family has brought a homey and inviting Italian dining experience to the city.

Their regional menu, inspired by their upbringing in Rimini, is spearheaded by Chef Silvia Barban. After connecting through a mutual friend, Barban has been working with Luca and Giulia for over a decade and has been preparing stunning pasta dishes at their restaurants since. The pasta is fresh and the bread is all homemade– Luca tells us he taught the kitchen how to bake the fresh loaves himself.

LaRina’s commitment to representing Italian dining is a through line in their menu; as we spoke with Luca, it became clear just how much he valued maintaining the legacy of great cooking, and overall taste, that runs in his family. We learned that Luca’s mother personally trained the kitchen to prepare her traditional lasagna, and when the Pelliccioni’s have family in town, LaRina hosts regional dinners to share a taste of home with friends and loved ones.