Camilla

The Camilla is a contemporary Italian dish created by Francesco Zini at Puro Lab in Selvazzano Dentro, Italy. Its origin lies in the chef’s desire to reinterpret traditional Venetian flavors through modernist techniques. The dish typically features fresh egg pasta filled with a delicate blend of ricotta, Parmigiano-Reggiano, and finely chopped herbs, served in a light butter and sage emulsion. Key ingredients include high-quality ricotta, aged Parmigiano, and locally foraged sage, all sourced from the Veneto region. What distinguishes a great version of the Camilla is the balance between the creamy filling and the al dente pasta, achieved by precise cooking times and hand-rolling the dough to a paper-thin texture. According to Zini, the ideal Camilla should have a silky mouthfeel and a subtle herbaceous finish. Regional variations exist: in nearby Padua, some chefs substitute basil for sage and add a touch of lemon zest, while in Venice, a seafood variation incorporates crab meat and a saffron beurre monté. At Puro Lab, the Camilla is served as a primo piatto, often accompanied by a crisp Pinot Grigio from the Colli Euganei. Zini emphasizes that the dish’s simplicity highlights the purity of each ingredient, making it a standout example of modern Italian comfort food.