Pasta And... Menu

Bruschetta della Casa

Mushrooms, spinach and gorgonzola bruschetta.

Polenta al Ragu’ di Salsiccia e Funghi

Polenta served with a sausage and mushroom ragout.

La Salsiccia di Luigi

Homemade pork sausage served with a “traditrice” sauce.

Funghi Trifolati

Sautéed mushrooms with truffle oil, over mozzarella.

Cozze e Vongole

Fresh mussels and clams in a tomato spicy sauce.

Gamberi e Fagiolini

Sautéed shrimps and beans, garlic, sage, fresh tomatoes.

Burrata e Bresaola della Valtellina

Burrata, bresaola, arugula, and parmigiano reggiano.

Carpaccio di Carne al Tartufo Nero*

Beef carpaccio, arugula, pecorino romano, black truffle.

Carpaccio di Polpo

Octopus marinated with herbs, served carpaccio style.

Cozze alla Panna, Pancetta e Peperoni

Sautéed mussels in a special cream sauce.

Prosciutto e Melone

Cantaloupe melon topped with San Daniele Prosciutto.

Tagliere di Affettati Misti Italiani

Mortadella, culatello, coppa, bresaola, salame.

Pasta e Fagioli Genovese

Soup of homemade pasta with mix beans, and pesto.

Zuppa di Mare

Tomato soup of clams, mussels, shrimp, and calamari.

Insalata Caprese con Mozzarella di Bufala

Buffalo mozzarella, sliced tomatoes, fresh basil.

La Trippa alla Piemontese

Classic soup of beef tripe with white beans.

Tortellini in Brodo

Homemade tortellini served in a chicken and meat broth.

Insalata Saporita

Arugula, tomatoes, carrots, palm hearts, walnuts.

Lumache al Ragu’ Bolognese

Shells pasta with the classic Bolognese ragout.

Gnocchi alla Sorrentina

Tomato sauce, fresh tomatoes, buffalo mozzarella, basil.

Lasagna Tradizionale

Traditional Bolognese ragout and béchamel lasagna.

Fettuccine all’ Arrabbiata

Spicy tomato sauce.

Gnocchi al Pesto Genovese

Blended fresh basil, pine nuts, parmesan, and garlic.

Linguine ai Carciofi e Olive Nere

Tomato sauce, artichokes, black olives, basil, parmesan.

Bucatini Amatriciana

Tomato sauce, pancetta, black pepper, pecorino romano.

Bucatini alla Puttanesca

Spicy tomato sauce, anchovies, capers, and black olives.

Lumache con Salsa Rosata al Cognac

Butter, cream, tomato sauce, mozzarella, hint of cognac.

Fettuccine al Nero di Seppia alla Pescatore

Squid ink pasta, white wine, mussels, clams, shrimp,calamari

Pappardelle alla Salsa di Porcini e Tartufo Nero

Italian porcini mushroom sauce, with black truffle on top.

Pappardelle all’ Anatra

Duck sauce, with a hint of orange.

Fettuccine alla Salsa di Agnello e Funghetti

Lamb sauce with straw mushrooms, and a hint of sambuca.

Linguine allo Scoglio

Spicy tomato sauce, shrimps, clams, and calamari.

Linguine alla Salsa di Vongole

White or red clam sauce.

Linguine Carlo Fortina

Tomato sauce, pesto, and shrimps.

Bucatini Carbonara

Egg, pancetta, garlic, pecorino romano.

Fettuccine alla Crema di Funghi

Mushroom cream sauce.

Tortellini alla Panna e Prosciutto

Tortellini stuffed with mortadella, ham, and pork served in a white cream sauce, with Italian ham.

Ravioli di Porcini alla Maremmana

Ravioli stuffed with Italian porcini mushrooms, served with tomato sauce, mushrooms, basil, mozzarella.

Agnolotti Piemontesi Affogati nel Vino Barbera

Agnolotti - the classic beef ravioli from Piemonte – served in Barbera wine.

Ravioli Ricotta e Spinaci alla Pomarola

Ravioli stuffed with ricotta and spinach, served in a tomato and basil sauce.

Ravioli di Carne al Sugo di Brasato al Barolo

Ravioli stuffed with meat, served in a braised beef sauce, prepared with Barolo wine.

Ravioli dell’Amore

Lobster Ravioli served in a special cognac pink sauce, with shrimp, calamari, scallops.

Tortellini al Ragu’ di Salsiccia

Tortellini stuffed with mortadella, ham, and pork, served in a spicy sausage and meat ragout.

Ravioli di Cinghiale al Burro e Timo

Ravioli stuffed with wild boar meat, served in a butter and thyme sauce.

Ravioli di Pera e Taleggio al Cacio e Pepe

Ravioli stuffed with pear and taleggio cheese, served in a pecorino romano cream sauce, and pepper.

Ravioli alla Romagnola al Burro e Salvia

Ravioli stuffed with pumpkin, amaretti, and mostarda di Cremona, served in a butter and sage sauce.

Risotto ai Frutti di Mare

Seafood risotto prepared in a white wine sauce with shrimp, calamari, clams, mussels, and scallops.

Risotto Champagne con Granchio e Gamberi

Risotto prepared in a champagne sauce, with fresh crab meat, and shrimps.

Risotto ai Funghi Porcini

Risotto prepared with Italian porcini mushrooms, garlic, parsley, truffle oil, and parmesan.

Risotto dell’Orto

Vegetarian risotto prepared with zucchini, asparagus, peas, and mushrooms.

Pollo Nostrano

Chicken breast sautéed with mushrooms, sundried tomatoes, red peppers, gorgonzola cheese, cream, truffle oil, with a side of fresh tomatoes.

Scaloppine al Limone

Veal scaloppine dredged in flower, sautéed in a light butter and lemon sauce, served with mix vegetables, and red peppers.

Ossobuco alla Milanese

Veal shank ossobuco prepared the classic “milanese” style, finished up with the gremolata, and served with a side of saffron risotto or linguine.

Milanese di Maiale

Pork fillet breaded alla “milanese”, then pan-fried, served with a side of tomatoes, and arugula.

Salmone Portofino

Fillet of salmon cooked in a white wine sauce with garlic, onions, side of sautéed spinach with cheese.

Trota alla Mugnaia

Fillet of trout dredged in flower and sautéed with a touch of butter, served with a side of mushrooms with truffle oil.

Pescespada alla Livornese

Fillet of swordfish cooked in a light tomato sauce with capers, olives and a side of sautéed zucchini.

Branzino all’ Acqua Pazza

Fillet of Mediterranean Sea bass pan sautéed with white wine, sea salt, water, cherry tomatoes, side of asparagus.