Here is a sample, as you scroll down, of some of the pasta dishes we can make for you. Feel free to ask us for any other dish
PLEASE NOTE: AS WE WORK WITH THE FRESHEST INGREDIENTS ONLY, PLEASE MESSAGE, E-MAIL OR CALL-IN YOUR ORDER AT LEAST 24 H IN ADVANCE. THANKS.
All pastas are 6.80 EUR.
ECO-FRIENDLY OPTION: bring your own plate(s); create less waste, get 30 Cents discount per person (6.50 EUR per pasta, in other words). Please bring, per person, a big-ish plate.
ORDER 3: three or more servings, and get 10% discount (not combinable with other discounts) .
Spaghetti alla carbonara (recipe from Rome)
The traditional recipe is made with few, simple ingredients. No cream!
Ingredients for my Carbonara: finest quality cured cuts of pig either from the cheek or the belly (Italian guanciale, or locally sourced lardons or speck), free-range eggs, cured cheese, either Pecorino Romano or its counterparts from Emilia-Romagna: Parmigiano Reggiano or Grana Padano, black pepper, Italian Extra Virgin Olive oil, bronze-dye spaghetti.
Rigatoni alla gricia (recipe from Amatrice, Lazio)
Like its sibling below, this recipe is from Amatrice. They are very closely related. Only difference? It is such an old recipe that it predates the arrival of tomatoes on European soil. My gricia ingredients: bronze-dye rigatoni, finest quality cured cuts of pig either from the cheek or the belly (Italian guanciale, or locally sourced lardons or speck), Pecorino Romano, black pepper.
Spaghetti all’amatriciana (recipe from Amatrice, Lazio)
This little town in Lazio came to fame because of this recipe. Ingredients for my Amatriciana: Italian dry white wine, bronze-dye pasta, ripe and juicy tomatoes, Italian Extra Virgin Olive oil, finest quality cured cuts of pig either from the cheek or the belly (Italian guanciale, or locally sourced lardons or speck), Pecorino Romano, a little red hot chilli pepper.
Spaghetti alla marinara (recipe from Naples) VEGETARIAN.
The name could imply marine origins. Instead, it seems to have been one of the favorite preparation of sailors when they were coming to Naples, hence its name. Ingredients I use in my marinara: Italian Extra Virgin Olive oil, bronze-dye pasta, ripe and juicy tomatoes, oregano and Spanish (or French or Italian…) super aromatic garlic.
Tagliatelle al pesto (Genoa, Liguria) VEGETARIAN
A recipe that doesn’t need presentation. Yet, what you buy in stores is only a very pale and distant cousin of a salsa that should be prepared with the best ingredients only. I am proud to say my salsa al pesto is based on the recipe of the consorzio del pesto Genovese, basically the knights protecting the good-standing of pesto in the world, to their last breath…:-) Italian Extra Virgin Olive oil, pine nuts, Spanish (or French or Italian…) super aromatic garlic, grana padano or parmigiano reggiano and pecorino, basil (no cashews, no potato starches or other nonsense…). BUON APPETITO!