Freshly made spaghetti served in a classic San Marzano tomato sauce.

Spaghetti alla Chitarra with a Cacio e Pepe sauce - a classic Roman dish made with pecorino cheese and black pepper.

Freshly made garganelli pasta with a savoury tomato and lamb ragù sauce.

Tagliatelle alla Bolognese – a traditional meat sauce made with beef and pork.

Penne all’arrabbiata – a spicy sauce made with garlic, tomatoes and dried red chili peppers.

Freshly made ravioli stuffed with spinach and ricotta served in a traditional butter, sage and parmigiano sauce.

Freshly made ravioli stuffed with braised beef in traditional butter, sage and fresh parmigiano sauce.

Fresh trecce pasta (translates to “pigtail” or “braid”) with an arugula pesto.

Rigatoni all’Amatriciana – a tomato sauce with guanciale, onion, and pecorino cheese.