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.
“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.”
We handmake our tagliatelle (flat, medium width noodle),
tonnarelli (noodle shaped like a thick spaghetti),
tortellini, ravioli and a traditional lasagna in Bologna.
* These dishes contain peanut oil. Please alert us to any food allergies.
La Pasta di Bologna
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
Crema di Parmigiano
Handmade meat tortellini (contains pork) in a cream of Parmigiano-Reggiano cheese, inspired by “Antica Osteria del Mirasole” (San Giovanni in Persiceto, Bologna)
Handmade meat tortellini (contains pork) in a delicate vegetable, chicken & beef broth
Traditional lasagna from Bologna made with seven layers of green pasta with a sauce of beef, pork, cheese and bechamel
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
Handmade tonnarelli in a sauce with specially-sourced imported tomatoes from Basilicata, Pecorino Romano, guanciale (pork) & red chili pepper
Cacio e Pepe
Handmade tonnarelli with Pecorino Romano DOP & our blend of imported black pepper
– recipe in collaboration with Danilo from “Trattoria da Danilo” (San Giovanni, Roma)
Handmade tonnarelli with egg, guanciale (pork), 24-month aged Parmigiano-Reggiano, Pecorino Romano DOP & our blend of imported black pepper
Tagliatelle ai Carciofi
Handmade tagliatelle – simply with artichoke, extra virgin olive oil and 24-month aged Parmigiano-Reggiano
Ravioli ai Carciofi
Handmade artichoke ravioli in extra virgin olive oil and artichoke
Handmade tonnarelli in our signature pomodoro sauce made with specially sourced imported tomatoes from Basilicata & 24-month aged Parmigiano-Reggiano
Handmade tonnarelli in a sauce made with specially sourced imported tomatoes from Basilicata, red chili pepper garlic and parsley
Handmade Tonnarelli in a white wine clam sauce prepared following the “Massimini” family recipe (has red chili pepper)
Ravioli di Ricotta
Handmade ricotta cheese ravioli in our signature pomodoro sauce
Ravioli di Carne
Handmade meat ravioli (beef and pork) in simple pomodoro sauce
Roasted Side Dishes
Cauliflower with garlic, olive oil and red chili pepper
Broccolini with olive oil, salt and garlic
Mushrooms with salt, pepper and rosemary