Every noodle handmade by us in Italy
Shipped overnight | Nothing extruded
— TASTING MENUS —
Each menu served 2 people
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The Classic
Yellowtail Crudo
Pomodorini e Basilico
Vongole
Pomodoro
Tiramisu al cucchiaio ▴
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34 | Per Person
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Cheese & Truffle
Yellowtail Crudo
Tagliatelle in truffle sauce
Pomodoro
Cacio e Pepe
Tiramisu al cucchiaio ▴
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37 | Per Person
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The Regional
Battuta di carne
Ragú º
Tortellini ▴
Amatriciana
Tiramisu al cucchiaio ▴
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34 | Per Person
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Tonnarelli is most similar to spaghetti, Tagliolini is a flat, thin-width noodle, and tagliatelle is flat and medium-width.
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We recommend eating our dishes the way they are served without adding extra cheese or black or red pepper. We politely decline any modifications.
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Antipasti
Yellowtail crudo
Japanese Yellowtail with red Fresno chili pepper and micro-arugula dressed with olive oil, lemon, blood orange17
Insalata di arugula
Arugula salad with hearts of palm,
roasted almonds, balsamic dressing14
Battuta di carne
Handcut 100% grass-fed wagyu beef tartare with olive oil, lemon, 24-month aged Parmigiano-Reggiano15
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La Pasta di Bologna
Ragú
Original “Bolognese” recipe with beef, pork and without cheese, milk or cream. This is the exact recipe from “Antica Trattoria della Gigina” that pre-dates the 1950’s and was graciously shared with us in 2015
18 º
Crema di Parmigiano
Handmade meat tortellini (contains pork) in a cream of Parmigiano-Reggiano cheese, inspired by “Antica Osteria del Mirasole”
19 ▴
Brodo
Handmade meat tortellini (contains pork) in a delicate vegetable, chicken, beef broth
18 ▴
Lasagna
Traditional lasagna from Bologna made with seven layers of green pasta with a sauce of beef, pork, cheese & bechamel
18 º
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La Pasta di Roma
Amatriciana
Handmade tonnarelli in a sauce with exclusively imported tomatoes from Basilicata, Pecorino Romano DOP, imported Italian guanciale (pork), red chili pepper
18
Cacio e Pepe
Handmade tonnarelli with Pecorino Romano DOP & our blend of imported black pepper – in collaboration with Danilo from “Trattoria da Danilo”
18
Carbonara
Handmade tonnarelli with egg, imported Italian guanciale (pork), 24-month aged Parmigiano-Reggiano, Pecorino Romano DOP & our blend of imported black pepper
18
Tagliatelle ai Carciofi
Handmade tagliatelle, simply with artichoke and extra virgin olive oil & 24-month aged Parmigiano-Reggiano
17
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Pasta Classica
Pomodoro
Handmade tonnarelli in our signature pomodoro sauce made with exclusively imported tomatoes from Basilicata & 24- month aged Parmigiano-Reggiano
17 *
Gluten-Free. Add $2
Pomodorini e Basilico
Handmade tagliolini with yellow tomatoes, basil, organic Sicilian olive oil and a touch of garlic
17 *
Gluten-Free. Add $2
Arrabbiata
Handmade tonnarelli in a sauce made with exclusively imported tomatoes from Basilicata, red chili pepper garlic & parsley
18 *
Gluten-Free. Add $2
Vongole
Handmade tonnarelli in a white wine clam sauce prepared following the “Massimini” family recipe (has red chili pepper)
18
Ravioli di Ricotta
Handmade ricotta cheese ravioli in our signature pomodoro sauce
17
Ravioli di Carne
Handmade meat ravioli (beef and pork) in simple pomodoro sauce
17 º
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Roasted Sides
Cavolfiori (cauliflower)
garlic, olive oil & red chili pepper8
Broccolini
olive oil, salt & garlic8
Funghi (mushrooms)
salt, pepper, garlic & rosemary8
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Dolce
Tiramisu’ al cucchiaio
Our version of tiramisu’ inspired by our
favorite at Felice a Testaccio in Rome
contains hazelnut9
º These dishes contain peanut oil. | ▴ Contains nuts | * Our gluten-free pasta is cooked in the same water as our regular pasta.
Please alert us to any food allergies. Eating raw or undercooked foods may increase the risk of food-borne illness.
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A 16% fee will be added to your bill: this is not a gratuity or tip. We are a no-tipping establishment.
The fee is revenue that is not segmented or designated in any way; it is taxed per state law and is used to fund all of our operations