Tipo 00

Hand-made squid ink tagliolini with a delicate sauce of Australian calamari, cherry tomatoes, and a hint of chilli.

Soft potato gnocchi served with a rich, slow-cooked duck ragu, braised in red wine and aromatic herbs.

Wide pappardelle ribbons tossed in a robust wild boar ragu, slow-cooked to perfection with juniper berries and bay leaves.

Creamy Arborio rice risotto with a medley of earthy porcini mushrooms, finished with parmesan and truffle oil.

Piedmontese pinched pasta filled with roasted meats (pork, beef, rabbit) and served simply with butter and sage.

A Roman classic: spaghetti coated in a creamy sauce of Pecorino Romano cheese and freshly cracked black pepper.

Our signature homemade tiramisu with layers of coffee-soaked savoiardi biscuits, mascarpone cream, and cocoa powder.