Trending dishes

Fusilli with Calabrese and cacioricotta sauce

Long pasta from central Italy. We add tomato sauce, artisan Calabrian sausage (cured in Noi) and salty ricotta cheese.

La Parmigiana

Traditionally it is an aubergine lasagna, but in our case, we elaborate a creamier concept of parmigiana. Adding Parmesan siphon, basil pesto, tempered buffalo mozzarella and tomato powder.

Spaghetti with garlic, oil and chilli pepper with cigalas

Garlic, chilli and parsley stir-fry with crawfish biscuit. We butter with tails of the same crayfish and lemon butter. We finished with fried bread and ground chili.

Spaghetti carbonara with pecorino and bacon

Sabayón with egg yolks, cured Pecorino Romano cheese, smoked black pepper and guanciale (pork dewlap cured in Noi).

Linguine with cuttlefish ragout

Short pasta typical of the Italian region of Puglia. The dish has cuttlefish stewed in its ink, tomato and Primitivo di Manduria wine (D.O.C Puglia).

Spaghetti alla pummarola with basil pesto

Sauce of three types of tomatoes (pelati, cherry and concentrate). Mantecado with basil pesto and cacioricotta cheese.

Spaghetti with cheese and pepper with carabineros

Pecorino cheese cream, parmesan and pepper. We butter with the carabinero tails and a juice from their heads. We finish with lemon and chives.

Cannolo with ricotta and cream de chocolate

Artisan dough filled with sheep's ricotta and chocolate. Finished with icing sugar and toasted pistachios.

Pizzetta fritta with truffled bologna

Dish from the Neapolitan "street food". It has fried pizza dough with Mortadella sausage.

Roman pizza

Veal, Onion, Bacon

Roman pizza

Veal, Onion, Bacon

Mushroom Pizza

York Ham, Mushrooms

Traditional tiramisu

Savoiardi biscuit bathed in espresso coffee. Mascarpone cream and whipped cream. Finished with cocoa powder.

Mushroom Pizza

York Ham, Mushrooms

Ravioli “Al Solito Posto“ (Ravioli filled with Iberian pig cheek and payoyo cheese sauce)