Fresh Pasta Co.

Tonnarelli pasta tossed with aged Pecorino Romano, Parmigiano Reggiano, and a heavy hand of cracked black pepper. Simple, perfect.

Egg tagliatelle with black truffle paste, Parmigiano cream, and a drizzle of truffle oil. Rich, earthy, and indulgent.

Rigatoni with slow-cooked guanciale, San Marzano tomatoes, Pecorino, and a touch of chilli. A Roman classic.

Spaghetti with free-range egg yolk, guanciale, Pecorino, and Parmigiano. No cream — ever.

Toasted sourdough, heritage tomatoes, torn basil, garlic, and extra virgin olive oil.

Creamy burrata, San Daniele prosciutto, pickled walnuts, honey, and sourdough crostini.

Made the night before with Savoiardi, espresso, Marsala, and mascarpone. No shortcuts, no substitutes.

Vanilla panna cotta with macerated strawberries and aged balsamic.

Montepulciano d'Abruzzo — 175ml glass.

500ml sparkling mineral water.