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Hand-rolled fresh pasta stuffed with pure ricotta and wood-fired slow-cooked beef Bolognese ragù, oven gratinéed with generous Parmigiano.

Alternating layers of extra-thin fresh pasta, truffled stewed spinach, smoked DOP Cotto ham, and crackling house-made bechamel.

Cross-fried purple eggplants layered under pulled mozzarella and authentic boiling San Marzano sauce, topped with crackling Romano.

Our crispiest oven footprint flooded with sweet red San Marzano, covered with torn pearls of fresh white fior mozzarella, and fresh basil.

Vegan dough with tomato, anchovies, garlic and oregano.

Spicy red salami with fresh mozzarella and chili.

Tuna with lemon marinated purple onions.