Our menu

What we make

Simple dishes made extraordinary by fresh ingredients and handmade pasta. Our menu changes with the seasons.

Bruschetta

Burrata from Puglia with Parma ham and a balsamic reduction
Caponata

The Sicilian sweet-and-sour salad of aubergine, capers, olives and basil
Supplì

Roman rice croquettes filled with tomato and mozzarella
Polpette al Sugo

Italian meatballs, made by hand, in tomato sauce with basil

Handmade

Lasagna al Ragù

The Emilia-Romagna classic: layers of pasta with Bolognese sauce, bechamel and Parmesan, baked until golden
Handmade

Ravioli Ricotta e Spinaci al Pomodoro

Green pasta from Emilia-Romagna filled with ricotta and spinach, in tomato sauce
Handmade

Ravioli ai Funghi e Tartufo

Pasta from Emilia-Romagna filled with ricotta, mushrooms and truffle, in a Parmesan sauce
Handmade

Tagliatelle al Ragù

The classic: fresh pasta with Bolognese sauce
Handmade

Tagliatelle Verdi ai Funghi

Green pasta from Emilia-Romagna with a mushroom sauce

Spaghetti al Pomodoro e Basilico

A sauce of tomato, basil and garlic
Mezzemaniche alla Carbonara

The Roman classic: egg yolk, guanciale, pecorino and black pepper
Bucatini all'Amatriciana

The Roman classic: tomato sauce, guanciale, pecorino and black pepper
Trofie al Pesto

The original Genoese pesto of basil, pine nuts, garlic and Parmesan, with green beans and potatoes
Rigatoni al Gorgonzola

Pasta from Lombardy and Piedmont with a Gorgonzola and walnut sauce
Risotto Funghi e Salsiccia

Northern Italian risotto with mushrooms and salsiccia