This September, Uma Cucina at COMO Uma Ubud celebrates its 13th anniversary by welcoming back Chef Diego Martinelli, founder of CIBO! Bali, for the return of The Pasta Heist. Following the success of their first collaboration in 2025, Chef Diego once again takes over the Uma Cucina kitchen from September 21st to 23rd 2026, bringing a new menu and his distinctive approach to Italian cooking to Ubud.

For more than a decade, Uma Cucina has brought the convivial spirit of Italian dining to the heart of Ubud. Its 13th anniversary offers an opportunity to celebrate not only the restaurant’s journey, but also the friendships and creative collaborations that have shaped it along the way. After the warm reception to the first Pasta Heist, inviting Chef Diego back for a second chapter felt like a natural way to mark the occasion.

Born in Bologna, in Italy’s Emilia-Romagna region, Chef Diego has spent more than 25 years honing his craft across Europe, the Middle East and Asia. His career has taken him through kitchens at Four Seasons Hotels, Bulgari Hotels & Resorts and Ferrari’s renowned Il Cavallino restaurant, before eventually bringing him to Bali. Today, through CIBO! Bali, he celebrates the food of his homeland with an emphasis on handmade pasta, quality ingredients and the generosity and simplicity at the heart of Italian cooking.

“The first Pasta Heist was a wonderful meeting of two kitchens that share a very similar philosophy,” says Chef Diego Martinelli. “There was great energy between our teams, and seeing guests enjoying the food around the table made the collaboration particularly memorable. Coming back for Uma Cucina’s 13th anniversary makes this second edition even more meaningful. We are celebrating with food that feels familiar and generous, while still giving guests something new to discover.”

For The Pasta Heist 2.0, Chef Diego and the Uma Cucina team have created a menu rooted in Italian classics, approached with considered contemporary touches. Tortellini al Ragù brings a taste of Bologna to Bali with handmade tortellini, traditional beef Bolognese ragù and nutmeg-scented béchamel, while Seafood Linguine pairs artisanal pasta with seafood bisque, live tiger prawns, garlic and a touch of chilli.

Other highlights include Vitello Tonnato with thinly sliced veal tenderloin, velvety tuna sauce and crispy capers; Tuna Crudo with smoked eggplant, stracciatella and pistachio crumbs; and Bucatini Cacio e Pepe, finished with Pecorino Romano, pickled grapes, roasted almonds and fresh black pepper.

Beyond pasta, the menu moves into comforting Italian favourites including Braised Pork Belly with pumpkin purée, red onion jam, seared broccolini and thyme jus, alongside Seared Barramundi with roasted asparagus, basil-whipped potatoes and caper and lemon butter. The evening can finish with classics such as Tiramisu or a Hot Chocolate Lava Cake made with single-origin cocoa, salted caramel and fior di latte gelato.

“For 13 years, Uma Cucina has been a place where guests, our local community and friends can come together over good food in a relaxed setting,” says Gede Suteja, Cluster General Manager of COMO Uma Ubud and COMO Shambhala Estate. “Our collaboration with Chef Diego last year captured that spirit beautifully, which is why we wanted him to be part of this milestone. The Pasta Heist 2.0 celebrates not only another year for Uma Cucina, but also the relationships and shared passion for food that continue to shape the restaurant.”

The anniversary collaboration reflects the philosophy that has remained at the heart of Uma Cucina since its beginning: Italian food made for sharing, uncomplicated hospitality and the pleasure of gathering around the table. With Chef Diego back in the kitchen, The Pasta Heist 2.0 adds a playful new chapter to that story — and a fitting way to celebrate 13 years.

The Pasta Heist 2.0 takes place from September 21st to 23rd 2026, from 6.00pm to 11.00pm, at Uma Cucina, COMO Uma Ubud. The special menu will be available throughout the three evenings, with dishes individually priced and subject to 21 per cent government tax and service charge.