Repello Anti-Pastum

I have a thing for open kitchen spaces. You’re aware of how your dish is seeing the light, from scratch. Imagine that with Italian food.

Flour becomes dough, dough becomes base, base becomes bed for tomato sauce and so on.
This thing got me hooked to Popolo, Beirut’s latest Italian kitchen.


Consulted by Italian Chef, Giuseppe Palumbo, whom I had the pleasure to meet and have a little chat with, I see a bright future for the new Beiruti landmark.

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Pizzas and pastas are freshly made, daily and around the clock, varying from the basics like tagliatelle, linguini and ravioli to potato gnocchi and linguini nero di seppia (squid ink)… and plenty more of unusual stuff to look forward to at Popolo!

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