Fresh Pasta. In the Heart of Soho.

Traditional Bologna cuisine.

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Book a Table

Rooted in Bologna

At Fadiga, we make fresh egg pasta by hand every day using traditional techniques from Bologna. From silky tagliatelle with slow-cooked ragù to delicate tortellini and seasonal specials, every dish celebrates the flavours of Emilia-Romagna.

At the Table

From a quick aperitivo to a long dinner with friends, Fadiga is a place to slow down, share good food and enjoy a glass of wine.

Fresh handmade Bolognese tortellini filled with pork, mortadella and Parmigiano Reggiano, made daily at Fadiga in Soho, London.
Handmade tagliatelle al ragù, gramigna with sausage and tortellini in Parmigiano Reggiano cream, served as the pasta course of the Bologna Feast at Fadiga, Soho, London.

Handmade Every Day

Fresh pasta is handmade in-house every morning using free-range eggs and traditional Bolognese techniques.

Selection of premium Italian cured meats with handmade gnocco fritto and Parmigiano Reggiano, a traditional Bolognese starter served at Fadiga, Soho, London.

Timeless Recipes

From slow-cooked ragù to delicate tortellini, every recipe celebrates the culinary traditions of Emilia-Romagna.

Start with Antipasti

Begin your meal with Italian cured meats, regional cheeses, warm focaccia and seasonal small plates made for sharing.

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ENRICO FOGLI

Chef & Founder

Born and raised in Bologna, Enrico Fogli brings the traditions of Emilia-Romagna to Soho. Every dish reflects a passion for fresh pasta, quality ingredients and genuine Italian hospitality.

Mortadella Martini, Fadiga's signature cocktail made with gin, Cocchi Americano, dry vermouth, mortadella and a green olive, served in Soho, London.