Soffrito is a traditional Neapolitan ragu made by slow-cooking pork over 8+ hours until the meat dissolves into the sauce. At Paesàno, Chef Laudato uses heritage breeds and the finest cuts — not the scraps. The pasta is rolled by hand. Multiple reviewers across platforms mention this as the dish that keeps them returning to the restaurant.
Tips from diners
Order this first if it's available — it's made fresh to order and takes time to plate. Getting it early means you're not sitting hungry while it braises.
This is the dish that defines Laudato's cooking philosophy — rustic, time-intensive, and ingredient-focused. It's worth understanding before you leave.
What's served depends on what's in season and what Laudato found at the market that morning. Spring brings fresh artichokes or fava beans simply prepared; summer features tomatoes and zucchini blossoms; fall brings mushrooms and bitter greens. This is the dish to ask about when you arrive — the menu board usually lists what's available.
Tips from diners
Ask your server what came in fresh that day — this dish is the real-time reflection of the season and what Laudato prioritized at market.
Pasta e piselli is a peasant dish that showcases ingredient quality over technique. Laudato sources peas at peak ripeness (late spring/early summer), cooks them minimally in a light tomato-based broth, and combines them with hand-rolled pasta. When the peas are good, the dish is subtle and perfectly balanced. Reviewers note this as a seasonal essential.
Tips from diners
Call before visiting to confirm this is available — it's seasonal (late spring through early summer). If it's on the menu, order it.
A seasonal variation on the Roman classic, Laudato swaps guanciale for sautéed mushrooms (often during vegetable season). The egg yolk and pecorino remain, creating a creamy sauce that clings to hand-rolled pasta. Reviewers note this as a testament to how simple swaps in classic preparations can work when the ingredients are sourced impeccably.
Tips from diners
This is one of Paesàno's best vegetarian options — the mushroom substitution feels intentional, not like an afterthought.
The octopus here is cooked low and slow until tender, then served simply with potatoes and quality olive oil. The preparation highlights animal quality — Laudato sources from small producers with sustainable practices. Reviewers consistently mention the tenderness and the restraint in the seasoning.
Tips from diners
This is a statement dish — order it if you want to mark something special. It feels refined despite its simplicity.
Paesàno is a contemporary trattoria in Nørrebro run by Chef Davide Laudato, who previously worked at Copenhagen's top restaurants including Relæ, Bæst, and Topicàl. The short Italian menu rotates based on season and market availability, featuring cucina povera (rustic peasant cooking) dishes like pasta e piselli and soffrito — a slow-cooked ragu of the best pork parts. The Michelin Bib Gourmand designation reflects Laudato's commitment to quality ingredients at affordable prices. Everything is created from scratch daily.
Book ahead — the restaurant is small and fills quickly, especially for Friday lunch and weeknight dinner. Walk-ins can try arriving at 9:30 pm after the first seating clears.
Friday lunch (12:30-14:00) offers a relaxed atmosphere if you can swing a midday visit. Fewer people, and Laudato often runs the service himself.
The menu changes daily based on what's available. If you see something you want, order it — it might not be there tomorrow.
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