The life of Susana and Yamila has always been linked to the kitchen. Mother and daughter, originals from Argentina but with that rush that was spread in Aragon, began their gastronomic trajectory in the Pyrenees, where Susana ruled a restaurant for ten years in the town of Canfranc. Then they set for Saragossa, specifically to the neighborhood of the Magdalena, where they won the love of the neighborhood with the empanadas of El Susano. Now, after a complicated time personally and the professional, they re -unite forces with a new project: Rikissimo, a new homemade fresh pasta worker in the center of Zaragoza.
Located in Coso 109, this little store has no tables or bar, but an Italian machine that kneads every morning and a counter that offers freshly made pasta, sauces, empanadas and typical Argentine desserts. “We buy two machines in Italy: one to do Raviolis and another for different types of noodles. We do everything right here, fresh every day,” explains Yamila Cárdenas Barría, driver of the project with her mother. “We always liked the kitchen. This was the time to start again.”
Of the raviolis of meat or spinach to the empanadas and alfajores
A paste with purpose: vegan, artisanal and seasonal
Hours, location and neighborhood philosophy
Of the raviolis of meat or spinach to the empanadas and alfajores
In Rikissimose elaborates fresh pasta every day, ready to take and cook at home in just a few minutes. From homemade raviolis of meat, spinach, cheese or seasonal vegetables, up to four long pasta formats, the client can choose the amount he wants, from 250 grams (an individual ration) to the full kilo.
“The kilo of Raviolis we sell it to 18 euros, and we also have smaller containers. We use recyclable containers, but we encourage people to bring their own tupper. Every grain of sand counts to take care of the planet,” says Yamila. To the pasta you can also add homemade sauces that also offer in the establishment, such as boloñesa, pesto or fried tomato, in addition to authentic Reggian Parmesan to complete the dish at home.
In Rikissimo, fresh pasta is made every day, empanadas and typical Argentines
The proposal is completed with prepared dishes typical of Argentine cuisine: meat empanadas, chicken or goat cheese with caramelized onion, ready to carry or heat at the time. “We sell them to 2.50 euros. They are the same as we did in Susano and people remember them with love,” he explains.
In the sweet part, Yamila unleashes her pastelante facet with artisan products such as alfajores, ricota cakes, frolla pasta and other traditional sweets. “We offer options that are typical of Argentina and that are almost not found,” he says.
A paste with purpose: vegan, artisanal and seasonal
One of the operator’s pillars is to offer accessible alternatives for all types of audiences, especially those who follow a vegan or vegetarian diet. “We want the vegan to be more expensive or less tasty. We make vegan empanadas, pascualinas with puff pastry without butter and seasonal fillings. We have always opted to give options without that being a luxury,” says Yamila.
Everything is elaborated by hand, without preservatives or additives, and prioritizing seasonal products and local trade. “The vegetable of the filling always changes according to what is in the market. We want to offer real food, not industrial pasta such as the supermarket,” he adds.
However, they recognize that they cannot guarantee suitable elaborations for celiac people. “We do not have the physical space to separate and avoid cross contamination. It gives us respect. We prefer to be honest and not put anyone at risk,” explains Yamila. The same philosophy is applied with severe lactose intolerances, prioritizing safety and transparency.
“We want whoever comes to know what he is eating. Nothing frozen, no mass production. Here everything is done at home, as my mother did with her pizzas or her empanadas, but with a more twist,” he concludes.
Hours, location and neighborhood philosophy
Rikissimo Zaragoza opens from Monday to Friday from 10 am to 2 pm and from 5 pm to 9.30 pm, and on Saturday mornings from 10 am to 2 pm. The establishment is located at number 109 of the Coso, in the middle of the Magdalena neighborhood, where mother and daughter have worked for years.
The establishment is located at number 109 of the Coso, in the middle of the Magdalena neighborhood, where mother and daughter have worked for years
“We feel part of the neighborhood. We buy here, we live here and believe that this is an ideal site for a project like this,” says Yamila. Although they do not have a dining room, the place works as a prepared dishes, where the client can take pasta, empanadas, cakes or sweets and set up their own Argentine feast at home.
