In the bustling culinary landscape of Dubai, where diverse flavors and dining experiences abound, Federica Ranieri is making a distinctive mark with Sagra Italian Pastificio. As the passionate owner of this authentic Italian eatery, Federica brings the essence of Italy's beloved trattorias to the city, offering not only exquisite fresh pasta dishes but also engaging pasta-making workshops. In this exclusive interview, she shares her inspiration, challenges, and future plans, revealing how Sagra Italian Pastificio stands out in Dubai’s competitive dining scene.
What inspired the opening of Sagra and how do you plan to stand out in the city's competitive scene?
The reason I opened Sagra is that I felt something was missing in the domain of a casual dining experience. In Italy, we have plenty of these, called trattorias, where you can come as you are, dress as you like, and just enjoy a casual plate of pasta. But here, I felt there was no place where you could casually go and be sure to eat authentic pasta. So that's what inspired me.
What I’d like to say is that Dubai doesn’t need more food; it needs more emotions.
This is what I wanted to convey here. That's also the meaning of Sagra. Sagra is a food festival we have in Italy every year in small towns where people gather and celebrate one ingredient. They eat together, dance, and laugh. It's a social activity that you do in communities. And that's the whole idea of it.
Could you tell us about the journey that led you to create Sagra?
Well, I come from a totally different background. I'm a designer—a business designer. I used to handle strategy for multinationals and worked in consultancy, so I'm used to working hard, but it was always for someone else and never for me. Deep inside, I've always known that I wanted to become an entrepreneur one day, but I never had the courage until last year. I was completely burned out and said to myself, "Look, now is the time; it's the turning point. Something needs to happen." So, I decided to take the leap and try this.
I've always been super passionate about food, like all Italians, so it comes naturally. My husband is in this with me. He's great; he's been handling all the visual identity of Sagra. He's my rock, my emotional support. It's nice because we complement each other both in life and at work. We used to be colleagues. He also has a design background and helps me run this whenever I need help—from a business perspective to decoration and visuals. It's good to have someone to bounce ideas off of.
Could you elaborate on what you mean when you say that Dubai doesn’t need more food, it needs more emotion?
In general, I'm speaking about the Italian cuisine domain and Italian cuisine in Dubai. I feel it's positioned at a very high, elitist level. There are very few places that serve Italian dishes like we do at home or in trattorias. I believe that Italian cuisine doesn't need to be elitist. It doesn't need to be for a select few. That's why I want to convey more emotions. It's about how we do it at home. Pasta is such a democratic type of food that everyone can afford and everyone can enjoy. That's what I mean by more emotions in that sense.
Is that the core reason why you’ve included pasta-making workshops in Sagra?
Yes, definitely. One of our core pillars is community. There's nothing like being able to make pasta by hand and learning all about pasta. The culture creates that bond, that sense of community, which goes beyond just eating food and leaving. You become involved in the whole tradition of it.
Who are the chefs behind Sagra Italian Pastificio, and what unique culinary experiences do they bring to the restaurant?
Sagra is a family business run by my husband and me. We have also involved a Moroccan chef with extensive experience in Italian cuisine. He spent six years cooking in a Sicilian restaurant in South Korea before moving to Dubai to start his own experience as a head chef. We are all around 30 years old. By combining my experience as an amateur cook and his expertise as a professional chef, we aim to recreate authentic, original tastes in both the sauces we make in-house every day and the pasta.
What unique dishes or experiences are you highlighting to attract customers to Sagra Italian Pastificio?
First of all, we offer fresh pasta, specifically fresh egg pasta, which is not very common in Dubai. Most people are used to dry pasta, the kind you buy in stores. It’s not that one is better than the other; they are just totally different. Fresh egg pasta is made with protein from eggs and semolina extract flour, which contains a lot of fiber. This makes it good for digestion and prevents that heavy, bloated feeling.
Our main focus is on egg pasta, ranging from spaghetti to fettuccine to tagliatelle. We also make potato gnocchi, using fresh potatoes to keep it authentic. All our sauces are freshly made, representing a mix of recipes from different regions of Italy—from the Bolognese Ragu of Emilia-Romagna to Genovese pesto from my hometown of Genoa. We even offer Sicilian bread and other southern specialties. Our goal is to pay homage to all of Italy with our dishes.
What dish are you most excited to share with customers?
Genovese Pesto. It took me about two months to perfect the recipe. The recipe itself is quite simple, but it’s all about the quality of the ingredients. Finding the best basil leaves was a challenge. It seems like a simple task, but it's actually quite difficult. After tasting many different varieties, I finally found the right one. The cheese was another important component; we needed a mix of cheeses to create the authentic Genovese pesto. I’m very proud to say that I’m doing justice to my hometown by bringing the real pesto to Dubai.
What challenges have you faced bringing such a unique concept to Dubai?
First of all, we specialize in egg pasta. Explaining egg pasta can be challenging because it’s different from what many people are used to. It contains eggs, which is not common in the pasta typically found here. There are also some prejudices about pasta being very carb-heavy and something to eat only occasionally. However, in Italy, especially with fresh pasta, it’s seen as nutritious. So, there’s a bit of education required to explain the benefits of this type of pasta and how it differs from regular pasta.
Another challenge is our dining experience. As you can see, we have only 16 seats, and sometimes people need to share tables. This concept of communal dining is common in Italy, but not so much here. Some people are open to it, while others are a bit skeptical.
Can you tell us about the direction that was taken for the interior design of Sagra?
I designed the interior myself, drawing from my background as an interior designer. I chose a mix of vintage Italian style to evoke the 60s and 70s, using wood to remind people of Italy from that era. To add a pop of color and celebrate pasta, I made the ceiling yellow, representing pasta, and incorporated blue for water and red for tomatoes, which are key ingredients in Italian cuisine.
I wanted to blend these elements to create a fun, young, and modern take on Italy. In Dubai, there are many clichés and stereotypes about Italian culture, which, while a cherished part of our history, don't fully represent contemporary Italy. Today, Italy has evolved, and you find more hipster-style places rather than the old, traditional ones. That’s the vibe I aimed to recreate here at Sagra.
Can you describe what participants can expect from the pasta-making workshops offered at Sagra Italian Pastificio?
Our pasta-making workshops follow a three-step method. First, participants learn about Italian cuisine, traditions, and the secrets of the nonnas. Next, they get hands-on experience making pasta from scratch, starting with making the dough, kneading it, and rolling it using machines. Finally, participants get to taste the pasta. We offer our guests our own Sagra pasta with two selected sauces, allowing them to sample our creations. At the end of the workshop, participants can take home the pasta they made themselves.
How do you select the ingredients used in your workshops and your restaurant menu?
As a family-run business, I wear many hats, but selecting the best ingredients is my primary task at Sagra. I work closely with a range of partners and suppliers to cherry-pick every ingredient. While the majority of our ingredients are imported from Italy, I also rely on local production for certain high-quality items.
For instance, our basil comes from local sources rather than Genova because it's highly perishable. After extensive searching, I was pleased to find the same species grown locally. Similarly, the tomatoes here are of excellent quality, and we source our cheese from a factory run by Italians, ensuring authenticity.
I prioritize sourcing locally whenever possible to reduce our carbon footprint. High-quality ingredients available here are always preferred over imports, balancing authenticity with sustainability.
Who leads the workshops, and what are their qualifications?
Our workshops are led by Chef Tala, a passionate Palestinian culinary expert. She has a deep love for Italian cuisine and brings her entrepreneurial spirit to the table. Previously, Tala ran her own supper clubs, giving her valuable experience and a unique approach to our workshops. Her enthusiasm and dedication make her an invaluable asset, ensuring a rich and engaging learning experience for all participants.
What are the key qualities you search for in potential candidates during your hiring process?
Finding the right candidates in Dubai's diverse landscape is challenging. I look for passion first and foremost, as it drives individuals to excel and grow. Candidates need to have a genuine interest in Italian flavors and cuisine, and a willingness to learn and adapt to our family-run, casual business atmosphere. Curiosity and the desire to improve daily are vital, as well as an openness to blend Italian culture with their own experiences. At 31, I'm striving to create an environment where employees thrive, not just work, ensuring they feel valued and motivated to contribute their best.
How do you accommodate different skill levels in your workshops?
We offer workshops for both kids (ages 4-11) and adults, with no age limits for the latter. These are our standard workshops, but we are very flexible and cater to specific needs, such as private family sessions that include children, parents, and even grandparents. We tailor our teaching methods to suit each age group and skill level, ensuring no one feels excluded. Our goal is to make sure everyone has fun while learning. Many beginners leave our workshops pleasantly surprised by their ability to make great pasta. It's very fulfilling to see their progress and enthusiasm.
How does Sagra Italian Pastificio ensure the authenticity of its Italian cuisine while catering to the diverse palate of Dubai's residents and visitors?
Ensuring authenticity is paramount for us at Sagra Italian Pastificio. We pride ourselves on being an excellent Italian pastificio, which means a pasta laboratory. Our mission is to offer genuine Italian cuisine by adhering to traditional techniques for folding, cutting, and filling pasta. We start with authentic recipes and methods, ensuring that every dish is rooted in Italian tradition. However, we also embrace innovation. We've researched techniques for storing and preserving pasta and enjoy experimenting with flavors.
For instance, while we maintain traditional aspects, we also introduce new elements. Recently, we created a panna cotta infused with karak chai, blending Italian cuisine with Middle-Eastern flavors. We believe in a balance of tradition and experimentation, and we plan to explore more Middle-Eastern influences in our dishes, such as clay-infused pasta in the future. This approach allows us to stay true to our roots while catering to the diverse tastes of Dubai's residents and visitors.
How do you engage with your customers, and what feedback have you received from them about your offerings?
Engaging with our customers in such a diverse place like Dubai brings its own set of challenges, but we approach them with joy and positivity. We welcome feedback and try not to get too upset by comments. Of course, there are varying preferences—sometimes the food is too salty, sometimes not enough, or it’s not spicy enough. Some customers want chicken on pasta or ketchup, which doesn’t align with our definition of authentic pasta.
While we accommodate reasonable requests that don’t affect the core taste of the dish, we do draw the line when it comes to altering the essence of our cuisine. For example, adding chicken to pasta is something we don’t accommodate, as it’s a very American thing to do and doesn't fit our traditional approach.
The majority of our content is user-generated. We don’t push for it, but the originality of our space and the unique taste of our food often inspire customers to tag us in their stories and reels. We make it a point to repost their content, making them feel part of our community and showing appreciation for their contributions. This approach has helped us build a strong sense of community and even went viral towards the end of May, thanks to a few influencers who visited us organically.
Do you plan to host any special events or seasonal promotions at Sagra Italian Pastificio? If so, can you give us a sneak peek into what we can expect?
We definitely plan to host special events and seasonal promotions at Sagra Italian Pastificio. Currently, we offer private events where we book out the entire restaurant for occasions like birthdays. For these events, we start with a pasta-making show for the guests, followed by a customized dinner where the birthday person can select the dishes they want on the menu. This personalized approach makes the celebration unique and memorable.
We haven't officially launched this offer yet, but we believe our venue is perfect for small gatherings and intimate parties. In Dubai, organizing a casual get-together or a special event can be challenging, as most restaurants are quite large, making it difficult to reserve a private space without a high cost. Our venue, however, is just the right size for such occasions, providing a cozy and exclusive atmosphere for your celebrations.
What key message do you want your customers to take away from their experience dining at Sagra?
For me, our customers must understand that pasta is for everyone. Italian cuisine offers a rich diversity beyond what you typically find in mainstream commercial places. I want them to see that our dishes are artisanal, made right in front of them, ensuring that what they have on their plate is fresh, nutritious, and wholesome.
We have a rotating monthly menu to keep things exciting. While we maintain some staple dishes, we introduce new dishes and flavors every month to gauge our audience's reactions. Italy has an incredible variety of dishes, each region offering something unique. I aim to showcase this diversity, moving beyond the typical Italian dishes like bolognese and introducing more niche, authentic dishes. This way, our customers in Dubai can truly appreciate the depth and breadth of Italian cuisine.
What are the future plans for Sagra Italian Pastificio in terms of expansion or introducing new culinary experiences?
We have several exciting plans for the future of Sagra Italian Pastificio. Firstly, we aim to expand our current shop, as our existing space is quite limited and was initially more of a test. We are eager to participate in various events, markets, and pop-up events to increase our presence and reach more customers.
We have a particular interest in Alserkal Avenue, and we've already reached out to them about potential opportunities. Additionally, we are planning to open a new branch in Abu Dhabi to bring our authentic Italian culinary experiences to a broader audience. These expansions will help us share our passion for artisanal pasta and Italian cuisine with even more people.
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