Spaghetti Wick

PASTAs

YOU CAN CHOOSE BETWEEN

PENNE, FARFALLE, RIGATONI, SPAGHETTI, TAGLIATELLE!

VEGETARIAN PASTAs

PASTA TRICOLORE

Pasta al dente with gently made tomato sauce (from organic tomatoes), fresh basil from our plants and Campania mozzarella

PASTA CON ZUCCHINE

There’s a way to cook zucchine wich is better than any else, and we know it. Oil, a bit of browned Scalogno Onion, 2 or 3 cherry tomatoes and secret ingredient (a little soy sauce).

PASTA ALLA NORMA

Tipical Sicilia Pasta. We choose the best aubergines, then we let them rest for an afternoon in sea salt. While cooking pasta, we clean aubergines and gently cook them with a bit of onion and basil, then we mix with Ricotta Siciliana.

MEAT LOVING PASTAs

PASTA AL RAGU’

Penne al dente with meat sauce, made of beef, tomatoes, a very little bit of mushrooms, basil from our plants, and secret ingredient (orange)

PASTA ALL’AMATRICIANA

Bacon’s not only for breakfast. We fry some pancetta with a little bit of garlic and a small piece of onion, we cook it with fresh tomato sauce from organic tomatoes, basil and parmigiano reggiano, before dressing the pasta.

PASTA ALLA CARBONARA

Eggs and bacon. Just eggs and bacon, with some parmigiano reggiano and pepper. It’s amazing how this ingredients fix each other under capable Italian hands.

FISH PASTA

PASTA POMODORINI, PESTO E PESCE SPADA

Missing the seaside? There’s no need to go to Brighton. Try this Mediteranean pasta made of cherry tomatoes, hand made pesto and sword fish, all gently cooked with Sicilian herbs.



PASTA PANNA E SALMONE

No bagel: just pasta, fresh hand made cream and salmon, plus a very little bit of secret ingredient (nutmeg).



RISOTTOs

RISOTTO MILANESE

I’ve learnt this ricetta from mamma. No mayonnaise, no ketchup: just Arborio rice, Parmigiano Reggiano, Italian butter and zafferano. Everything cooked al punto giusto in hand-made brodo made of carrots, sedano and porri.

RISOTTO ALLA CREMA DI ASPARAGI

Cremoso e tasty Risotto, same as Risotto Milanese but with asparagus instead of zafferano.

RISOTTO SALSICCIA E FUNGHI

Sausage and Mushroom Risotto. Tipical Italians Mountains dish, suitable for winter nights. We cook separately mushroom and sausage, then we mix them with love, before combining to risotto in the last cooking minutes.

ITALIAN HERITAGE

GNOCCHI ALLA ROMANA

Semolino, Butter, Parmigiano Reggiano. Piccoli dischetti di bontà gratinata. Buoni anche il giorno dopo, fritti in padella con la colazione. Vegeterian

POLENTA

Farina di mais, acqua e un pizzico di latte. Da condire, a scelta, con Meat Sauce or Cheese.

LASAGNE

You all know what Lasagne are, right? But have you ever tried them cooked in tipical Bologna’s way? We made Lasagne just the same as my grandma used to do every week end. Everything hand made: besciamella, ragù, e sfoglia. With some Parmigiano Reggiano added. You will get an addiction.

MEAT

SCALOPPINE LIMONE E VINO BIANCO

POLPETTE DELLA NONNA

BISTECCHINE ALLA PIZZAIOLA

FIS AND CHIPS MEDITERRANEO