First Courses
Pappardelli with artichoke cream, ricotta, and crispy guanciale
€ 18.00
Roman ricotta, San Venanzo guanciale, and Pecorino Romano Deroma.
Mancini Fettucce with porcini mushrooms
€ 18.00
artisanal pasta made from 100% Italian durum wheat semolina.
Spaghetti Mancini Clams and Bottarga
€ 18.00
Veraci Arborea Clams and Mullet Bottarga. With garlic, oil, a little chilli and parsley
Pappardelle with classic Bolognese ragout, just like it used to be.
€ 14.00
Pastificio Secondi egg pappardelle with the classic ragout recipe as it once was. Beef from Simmenthal from Alto Adige, Padana veal and Ternano pork, celery, carrots, onions.
Ricotta and Sea Bass Ravioli
€ 18.00
from the Secondi pasta factory. With marinara sauce and Sarno Gustarosso cherry tomatoes
The Carbonara
€ 14.50
Mancini artisanal pasta, crispy bacon from S.Venanzo David, free-range eggs, Deroma IGP pecorino romano, black pepper
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