PASTA

We are from Torino and Asti, in the Piemonte region of Northwest Italy. Our traditional pasta is Fresh pasta.
It is not dried but made and kept fresh. It has a notoriously smoother and better texture than the dried one.
Choose your pasta, pick your sauce, relax… give us some time
and enjoy a great plate of the traditional Northern Italian Cuisine

Tagliatelle Bolognese
Sauce : BOLOGNESE known in Italian as Ragù alla Bolognese is a meat-based sauce, typical of the city of Bologna.Pasta : TAGLIATELLE (from the word tagliare, meaning 'to cut') are a type of pasta from the regions of Emilia-Romagna and Marche. Long flat ribbons, similar in shape to fettuccine-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Tagliatelle Pancetta & Don't call it Alfredo sauce
Sauce : PANCETTA on DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Topped with our PANCETTA (gourmet bacon), it's delicious.Pasta : TAGLIATELLE (from the word tagliare, meaning to cut) are a type of pasta from the regions of Emilia-Romagna and Marche. Long flat ribbons, similar in shape to fettuccine.Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Tagliatelle "Don't call it Alfredo"
Sauce : DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy. Pasta : TAGLIATELLE (from the word tagliare, meaning to cut) are a type of pasta from the regions of Emilia-Romagna and Marche. Long flat ribbons, similar in shape to fettuccine.Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Tagliatelle Pesto
Sauce : PESTO alla Genovese is made of crushed garlic, pine nuts, salt, basil leaves, grated Parmigiano and olive oil.We DO NOT ADD CREAM here..It originated in the Italian city of Genova.Pasta : TAGLIATELLE (from the word tagliare, meaning to cut) are a type of pasta from the regions of Emilia-Romagna and Marche. Long flat ribbons, similar in shape to fettuccine.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Tagliatelle Tomato Basil
Sauce : TOMATO and BASIL. The simplest and most natural way of enjoying a pasta dish.Just fresh tomatoes, fresh basil and olive oil.Pasta : TAGLIATELLE (from the word tagliare, meaning to cut) are a type of pasta from the regions of Emilia-Romagna and Marche. Long flat ribbons, similar in shape to fettuccine.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Tagliatelle Amatriciana
Sauce : AMATRICIANA spicy red sauce, cured pork belly and Pecorino.Topped with crispy Pancetta:from Rome!Pasta : TAGLIATELLE (from the word "tagliare" meaning to cut) are a type of Pasta from the regions of Emilia Romagna and Marche. Long flat ribbons, similar in shape to fettuccine.Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Paccheri Bolognese
Sauce : BOLOGNESE known in Italian as Ragù alla Bolognese is a meat-based sauce, typical of the city of Bologna.Pasta : PACCHERI shape of a very large tube, originating from the Campania region of Italy.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Paccheri Pancetta & Don't call it Alfredo sauce
Sauce : PANCETTA on DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Topped with our PANCETTA (gourmet bacon), it's delicious.Pasta : PACCHERI shape of a very large tube, originating from the Campania region of Italy.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.
Paccheri Don't call it Alfredo
Sauce : DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Pasta : PACCHERI shape of a very large tube, originating from the Campania region of Italy.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Paccheri Pesto
Sauce : PESTO alla Genovese is made of crushed garlic, pine nuts, salt, basil leaves, grated Parmigiano and olive oil.We DO NOT ADD CREAM here..It originated in the Italian city of Genova.Pasta : PACCHERI shape of a very large tube, originating from the Campania region of Italy.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Paccheri Tomato Basil
Sauce : TOMATO and BASIL. The simplest and most natural way of enjoying a pasta dish.Just fresh tomatoes, fresh basil and olive oil.Pasta : PACCHERI shape of a very large tube, originating from the Campania region of Italy.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Paccheri Amatriciana
Sauce : AMATRICIANA is a spicy red sauce, cured pork belly and Pecorino. Topped with crispy Pancetta: from Rome!Pasta : PACCHERI shape of a very large tube, originating from the Campania region of Italy.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one

Trofie Bolognese
Sauce : BOLOGNESE known in Italian as Ragù alla Bolognese is a meat-based sauce, typical of the city of Bologna.Pasta : TROFIE is a short, thin, twisted fresh pasta from the Liguria region of Italy.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.
Trofie Pancetta & Don't call it Alfredo sauce
Sauce : PANCETTA on DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Topped with our PANCETTA (gourmet bacon), it's delicious.Pasta : TROFIE is a short, thin, twisted fresh pasta from the Liguria region of Italy.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Trofie Don't call it Alfredo
Sauce : DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Pasta : TROFIE is a short, thin, twisted fresh pasta from the Liguria region of Italy.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Trofie Tomato Basil
Sauce : TOMATO and BASIL. The simplest and most natural way of enjoying a pasta dish.Just fresh tomatoes, fresh basil and olive oil.Pasta : TROFIE is a short, thin, twisted fresh pasta from the Liguria region of Italy.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Trofie Pesto
Sauce : PESTO alla Genovese is made of crushed garlic, pine nuts, salt, basil leaves, grated Parmigiano and olive oil.We DO NOT ADD CREAM here..It originated in the Italian city of Genova.Pasta : TROFIE is a short, thin, twisted fresh pasta from the Liguria region of Italy.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Trofie Amatriciana
Sauce : AMATRICIANA is a spicy red sauce, cured pork belly and Pecorino. Topped with crispy Pancetta: from Rome!Pasta : TROFIE is a short, thin, twisted fresh pasta from the Liguria region of Italy.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one

Bucatini Amatriciana
Sauce : AMATRICIANA spicy red sauce, cured pork belly and Pecorino.Topped with crispy Pancetta:from Rome!Pasta : BUCATINI thick spaghetti with a hole in the center.Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Bucatini Pancetta & Don't Call It Alfredo
Sauce : PANCETTA on DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Topped with our PANCETTA (gourmet bacon), it's delicious.Pasta : BUCATINI thick spaghetti with a hole in the center.Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Bucatini Don't Call It Alfredo
Sauce : DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Pasta : BUCATINI thick spaghetti with a hole in the center.Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Bucatini Tomato Basil
Sauce : TOMATO and BASIL. The simplest and most natural way of enjoying a pasta dish.Just fresh tomatoes, fresh basil and olive oil.Pasta :BUCATINI thick spaghetti with a hole in the center.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Bucatini Pesto
Sauce : PESTO alla Genovese is made of crushed garlic, pine nuts, salt, basil leaves, grated Parmigiano and olive oil.We DO NOT ADD CREAM here..It originated in the Italian city of Genova.Pasta :BUCATINI thick spaghetti with a hole in the center.------Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one.

Bucatini Bolognese
Sauce : BOLOGNESE known in Italian as Ragù alla Bolognese is a meat-based sauce, typical of the city of Bologna.Pasta : BUCATINI thick spaghetti with a hole in the center.-----Our traditional pasta is Fresh pasta.It is not dried and has a smoother and better texture than the dried one

Gnocchi Amatriciana
Amazing Italian dumplings.Sauce : AMATRICIANA is a spicy red sauce, cured pork belly and Pecorino. Topped with crispy Pancetta: from Rome!

Gnocchi Pancetta & "Don't Call It Alfredo"
Amazing Italian dumplings.Sauce : PANCETTA on DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.Topped with our PANCETTA (gourmet bacon), it's delicious.

Gnocchi Pesto
Amazing Italian dumplings.Sauce : PESTO alla Genovese is made of crushed garlic, pine nuts, salt, basil leaves, grated Parmigiano and olive oil.We DO NOT ADD CREAM here..It originated in the Italian city of Genova.

Gnocchi "Don't Call It Alfredo"
Amazing Italian dumplings.Sauce : DO NOT CALL IT ALFREDO, because it looks like it but.. IT IS NOT !This is the cream based white sauce so popular in North Italy.
Gnocchi Bolognese
Amazing Italian dumplings.Sauce : BOLOGNESE known in Italian as Ragù alla Bolognese is a meat-based sauce, typical of the city of Bologna.

Gnocchi Tomato Basil
Amazing Italian dumplings.Sauce : TOMATO and BASIL. The simplest and most natural way of enjoying a pasta dish.Just fresh tomatoes, fresh basil and olive oil.

Gnocchi Sorrentina
Amazing Italian dumplings lightly baked with Tomato sauce and fresh mozzarella.From the southern Italy!

Gnocchi Sausage and Gorgonzola
Amazing Italian dumplings with white sauce, Italian Sausage and Gorgonzola Cheese.From northern Italy, a great combination of flavors!

Gluten Free Spaghetti
The traditional...Choose your sauce!Add your toppings!

Gluten Free Penne
Short Tubs cut at an angle.Choose your sauce!Add your toppings!