Italian & Pasta
Handmade tagliatelle, creamy carbonara, truffles & 24-month parmesan
Menu Selection (10 Dishes)
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Handmade pasta parcels stuffed with Maine lobster and blue crab, in a silky shellfish bisque with saffron cream and tarragon.
Fresh egg tagliatelle tossed in mountain butter, starchy pasta water, 24-month Parmigiano-Reggiano, and generously shaved Norcia black truffles.
Espresso-soaked Savoiardi ladyfingers layered with whipped Zabaione mascarpone cream and dusted with Valrhona bitter cocoa.
Authentic Roman recipe: Crispy cured pork guanciale, pasture-raised egg yolks, Pecorino Romano D.O.P., and coarse freshly cracked black pepper. (Zero cream)
Egg fettuccine tossed with fresh tiger prawns, blue mussels, calamari, white wine, cherry tomatoes, and garlic parsley oil.
Wide ribbon pasta in a rich 8-hour Chianti red wine ragù with juniper berries, rosemary, and shaved pecorino.
Layered fresh spinach pasta sheets with slow-simmered beef and pork ragù, silky béchamel, and melted parmigiano crust.
Pillow-soft potato gnocchi in rich gorgonzola dolce cream sauce with toasted crunchy walnuts and fresh sage.
Chewy fresh tonnarelli pasta emulsified with aged Pecorino Romano cheese water and toasted Tellicherry black pepper.
Bronze-die penne in spicy San Marzano tomato sugo with garlic and fiery chili flakes, topped with a fresh torn ball of Pugliese burrata.