Francesco & team make pasta fresh, every morning. Some, like Tagliatelle and Tagliolini, are already familiar to many while some, like Tortelloni and Stringozzi, are meant for great discovery. Here, we use 100% natural artisanal Italian flour for authenticity and organic duck's egg for its rich yolk.

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Our pasta dishes are inspired by the different regions of Italy. Through research and travels, we carefully select specific pasta to fit with a specific sauce - not only for its ergonomics but also for its history & tradition. Francesco has also put his personal creative touch to each dish. For example, we make braised-till-tender Wagyu beef Bolognese sauce to go with our fresh hand-cut Tagliatelle, and our pasta alla Amatriciana uses tomato sauce that is slow-cooked for no less than 4 hours and serve with dry-cured pork cheeks Guanciale from Amatrice, Lazio.​​

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Our non-pasta dishes are also not to be missed, whether this be our Antipasti, Mains or desserts. Think Wagyu Tartare & fresh Burrata, Grilled Spanish Octopus Tentacles served with chickpeas & sultanas, and Bomboloni filled with Nutella, they are perfect companions to your pasta dishes​​