The menu
The menu
Four shapes of fresh pasta every day, a few plates to share and a short list of natural wine. The menu follows the market, so it changes with the season.
Gluten-free pasta on request. Tell us about allergies when you book.
Antipasti
To share, or not
Burrata, peach and fig
Creamy burrata, ripe peaches, figs, basil oil
12
Warm focaccia
Baked every afternoon, olive oil and sea salt
6
Arancini
Saffron rice, mozzarella heart, lemon aioli
9
Pasta
Rolled this morning
Cacio e pepe
Tonnarelli, pecorino romano, toasted black pepper
14
Tagliatelle al ragù
Beef and pork ragù, slow-cooked for eight hours
17
Ravioli burro e salvia
Ricotta and lemon, brown butter, crispy sage
16
Spaghetti al pomodoro
San Marzano tomatoes, basil, good olive oil
13
Trofie al pesto
Basil pesto, green beans, potatoes, pine nuts
15
Penne all'arrabbiata
Tomato, garlic, chili and flat-leaf parsley
12
Dolci
Something sweet
Panna cotta
Vanilla cream, candied kumquat, almond tuile
8
Ricotta, honey, walnuts
Sheep's ricotta, chestnut honey, toasted walnuts
8
Affogato
Vanilla gelato drowned in a hot espresso
6
Wine
By the glass
Orange
Friuli
Skin-contact white, apricot and tea
9
Pét-nat
Loire
Lightly sparkling, green apple and bread
10
Light red
Etna
Served cool, red cherries and volcanic stone
11
Book a table
Tables for one to eight, lunch and dinner. The counter is kept for walk-ins.