La Dotta Uovo in Raviolo

The art of writing meets culinary excellence.

There are creations that defy time. A few ingredients, a simple but genial idea and a mastery that turns a dish into a symbol. San Domenico in Imola, a two-Michelin-starred restaurant, has written one of the most important pages of Italian haute cuisine with its iconic “Uovo in Raviolo” – a perfect balance between delicacy and technique, between history and innovation.

A thin, delicate egg pasta immersed in the softness of ricotta and spinach that encloses a melting and creamy yolk. Together with Parmesan cheese and truffle melted by hazelnut butter, it creates a unique combination of flavors: simple, yet bold tastes.

Uovo in Raviolo is the perfect synthesis of the territory, technique and flavors of San Domenico’s cuisine.

Today, that art gets a new form. SCRIBO pays tribute to this excellence with Uovo in Raviolo, a limited and numbered edition of the LA DOTTA collection. Like every edition of this collection, this one is dedicated to the celebration of our territory. A tribute to the culture, tradition and craftsmanship that make Emilia-Romagna a reference point in the world for quality and know-how.

Inspiration: our meeting with Massimiliano Mascia

The inspiration to create this new project came from our first meeting with the Chef Massimiliano Mascia. We immediately liked the idea of creating and associating one of our fountain pens with something unexpected: a dish that has made the history of Italian haute cuisine.

The idea of linking writing to such a refined and representative gastronomic experience of the territory fascinated us immediately. An unusual but perfect marriage between the gesture of writing and the art of cooking.

A fountain pen inspired by the warm and enveloping colors of this iconic dish: the fresh golden pasta, the yolk melting with mountain butter and white truffle. Each pen mark becomes an expression of the same care, precision and passion that make this dish a timeless icon.

Massimiliano Mascia: tradition and innovation

Massimiliano Mascia’s career path began when he was only 14 years old, alternating his studies with direct training in the family restaurant and enriching his experience in the best international cuisines. He honed his technique in France with Alain Ducasse, explored the organization and rhythms of catering in the United States and perfected his knowledge of raw materials in Italy.

“The cuisine of San Domenico is a cuisine tied to its land that is evolving continuously, with new techniques being placed at the service of tradition.” – Massimiliano Mascia

Just as SCRIBO celebrates the art of writing through the absolute quality of its nibs and research into materials, Massimiliano Mascia cherishes and renews a legacy of technique, passion and emotion.

For him too, handwriting has a deep meaning that takes him back in time:

“My relationship with handwriting is ancestral and takes me back to my school years, when the pages of ruled notebooks guided the movements of the ballpoint pen so as not to go off the edges. Today writing is mostly digital-phones and keyboards seem to dominate over everything, but the important things, the things that really matter, the sentences of the heart, written to the people we love and care about most, are always handwritten. Thankfully, I might add.”

San Domenico Restaurant: an icon of Italian haute cuisine

Founded in 1970, San Domenico revolutionized Italian gastronomy, transforming the refined cuisine of noble households into a culinary experience accessible to all. Its founder, Gianluigi Morini, envisioned a space where culinary artistry could be expressed with elegance and mastery, without compromise on quality.

Its prestige was cemented with the arrival of Nino Bergese, the legendary “Chef of kings, king of chefs”, who brought his expertise from serving the most esteemed aristocratic families. His vision and talent turned San Domenico into a benchmark for Italian and international fine dining.

Today, Massimiliano Mascia carries this legacy forward, guiding San Domenico into the future. Through his ability to innovate while honoring tradition, he continues to elevate the restaurant’s philosophy—rooted in its culinary heritage yet constantly evolving through technique and research.

A numbered limited edition

Together with Massimiliano Mascia, we transformed this vision into reality—turning the link between writing and fine dining into a tangible object that encapsulates its very essence.

Like a dish crafted by the hands of a chef, each Uovo in Raviolo fountain pen is one-of-a-kind. Limited to just 102 pieces worldwide – to evocate the 2 Michelin stars that Restaurant San Domenico boasts – this edition celebrates the dialogue between two art forms: the art of writing and the art of gastronomy.

A smooth and embracing writing experience

The SCRIBO nib, renowned for its fluidity and softness, mirrors the sensory experience of the egg melting into the raviolo filling.

The colors of tradition

A palette inspired by the richness of its ingredients: the red/orange of the yolk, the deep yellow of fresh pasta and the warmth of antique gold.

LA DOTTA Uovo in Raviolo

Just as San Domenico has redefined Italian haute cuisine, SCRIBO preserves and elevates the great tradition of writing. LA DOTTA Uovo in Raviolo serves as a bridge between past and future, between culinary culture and the art of handwriting. Crafted in diamond cast resin, its reddish-orange marbled pattern directly recalls the vibrant, flowing yolk of the dish, unfolding and blending with the colors and aromas of its surrounding flavors. The corten finishes pay tribute to the antique gold tone of the spoon traditionally used to enjoy Uovo in Raviolo.

The colors of taste: an exclusive ink selection

Every detail of the Uovo in Raviolo fountain pen tells a story, and the writing experience is completed by an exclusive selection of four inks inspired by the key elements of the dish:

• Verde Spinacio (Spinach Green): the vegetal touch that adds depth and character
• Arancio Tuorlo (Yolk Orange): the vibrant intensity of the raviolo’s golden, runny heart
• Giallo Sfoglia (Dough Yellow): the warmth of freshly rolled pasta
• Tartufo (Truffle): the refined and enveloping note that signs the dish with its unmistakable aroma.

A set that celebrates the colors and flavors of a true icon of Italian cuisine, transforming every written

word into a journey through taste, craftsmanship, and tradition.