Spaghetti all’assassina
When I first saw spaghetti all’assassina at Bar Rosella , I was curious immediately. The pasta was spicy, smoky, and slightly crispy. Unlike the neatly plated pasta dishes I was used to eat, this one looked darker and slightly burnt. It reminded me of eating noodles with Lao Gan Ma chilli sauce, with the same kind of heat and richness. This familiar sensation made the dish feel less foreign and more personal. It showed me how food can create unexpected connections between different cultures.
The dish is made with simple ingredients: spaghetti, tomato sauce, garlic, olive oil, and chilli, but its unique cooking method gives it a crispy texture and special flavour. The pasta is cooked directly in the pan until slightly charred, creating a bold and smoky taste. Visually, it feels rustic and unapologetic, which already sets it is special from familiar Italian dishes.
This dish comes from Bari, the capital of the Puglia region in southern Italy. It is considered a local speciality and reflects the simplicity of southern Italian cooking. Traditionally, it is eaten as an everyday meal rather than something reserved for special occasions. This gives it a strong connection to local life and identity, representing the culinary traditions of its region.
Italian migration helps spread regional foods around the world, including to Melbourne. Restaurants like Bar Rosella now introduce these dishes to local diners, allowing people to experience a specific part of Italian culture. Eating this dish in Melbourne made me feel like in Italy, showing how food can carry cultural meaning across distance while becoming part of the city’s own food culture.
Eating Europe in Melbourne 