Traditional pasta dishes featuring
handmade fresh pasta from
our kitchen in Bologna, Italy.

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Our pasta

is handmade in our kitchen in Bologna, Italy by “sfogline” who use traditional methods of sheeting and cutting — none of our pasta is extruded. It’s prepared fresh daily, using a type of egg that’s available only in Italy and is specially produced for pasta. The result is a superior noodle that is the foundation for our classic Italian dishes.

Our Story

Bologna Kitchen

“We dedicate ourselves to serving iconic pasta dishes like carbonara, cacio e pepe, bolognese, amatriciana and more. With half of our founding team born and raised in Italy and spending many years researching and traveling there, we discovered the restaurants and the chefs that make the best versions of these iconic dishes. Our drive is to bring these classics to our guests.

We have made every effort to remain true to the heritage of Italian cooking. Our recipes are based, inspired or directly sourced from the very best restaurants in Italy. Some chefs in Italy have allowed us to work with them in their kitchens to learn the recipes firsthand.

Our journey to find the best pasta in Italy took us to Bologna, the epicenter of fresh pasta. We tried but could not make that pasta here. Then the answer hit us, and it was to go in a direction no one has gone before. We needed to make the pasta there and overnight it here, so we built a kitchen and hired a team of experts in Bologna.”

Menu

 We handmake our Tagliatelle (flat, medium width noodle), Tonnarelli (large spaghetti made with fresh pasta) 
as well as our tortellini, ravioli and a traditional lasagna from Bologna.

La Pasta di Bologna

Ragú 

Original “Bolognese” recipe with beef and pork and without cheese, milk or cream. This is the exact recipe from “Antica trattoria Della Gigina” that dates back prior to the 1950’s 

16

Crema di Parmigiano 

Handmade meat tortellini (contains pork) in a cream of Parmigiano-Reggiano cheese, inspired by “Antica Osteria di Mirasole” (San Giovanni in Persiceto, Bologna)

17

Brodo 

Handmade meat tortellini (contains pork) in a delicate vegetable, chicken & beef broth

17

Lasagna 

Traditional Lasagna from Bologna made with seven layers of green pasta with a sauce of beef, pork, cheese and bechamel

16

La Pasta di Roma

 the first two dishes are prepared the way they are in Rome, sharp and salt forward, especially the cacio e pepe

Amatriciana

Handmade tonnarelli in a sauce with specially-sourced imported tomatoes from Puglia, Pecorino Romano, guanciale (pork) & red chili pepper 

16

Cacio e Pepe 

Handmade tonnarelli with egg, guanciale (pork), 24-month-aged Parmigiano-Reggiano Pecorino Romano & our blend of imported black pepper

16

Carbonara

Handmade tonnarelli with 24-month aged Parmigiano-Reggiano, Pecorino Romano & our blend of imported black pepper – recipe in collaboration with Danilo from “Trattoria Da Danilo” (San Giovanni, Roma)

16

Tagliatelle ai Carciofi 

Handmade tagliatelle simply with artichoke and extra virgin olive oil 

16

Ravioli ai Carciofi 

Handmade artichoke ravioli in extra virgin olive oil and artichoke 

16

Pasta Classica

Pomodoro

Handmade tonnarelli in our signature pomodoro sauce made with specially sourced imported tomatoes from Puglia & 24-month aged Parmigiano-Reggiano

15

Arrabiata

Handmade tonnarelli in a sauce made with specially sourced imported tomatoes from Puglia, red chili pepper garlic and parsley

15

Vongole

Handmade Tonnarelli in a white wine clam sauce prepared following the “Massimini” family recipe (has red chili pepper)

16

Ravioli di Ricotta

Handmade ricotta cheese ravioli in our signature pomodoro sauce

16

Ravioli di Carne

Handmade meat ravioli (beef and pork) in simple pomodoro sauce 

16

Roasted Side Dishes

Cavolfiori al Forno

Cauliflower with garlic, olive oil and red chili pepper

Broccolini al Forno

Broccolini with olive oil, salt and garlic

Funghi al forno

Roasted Mushrooms with salt, pepper and rosemary

6

 

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