Mano A Mano

Spaghetti from Mancini Pastificio: tossed with garlic oil, crushed red chili flake, and our pomodoro sauce (fresh tomato sauce made of quickly cooked sweet onions, garlic, a touch of chili flakes, California tomatoes, and EVOO). Grated Parmesan on top with fresh basil.

“Grandmother’s Pasta” - Comforting, homestyle, and can vary by region. Ours features pomodoro, fried eggplant, and ricotta salata. Rigatoni, Pomodoro (tomatoes, EVOO, garlic, chili flakes, sweet onion), eggplant, garlic, basil, and ricotta salata (salted, dried & pressed ricotta cheese)

Stuffed spinach dough (egg, semolina, Mulino Marino wheat, spinach), EVOO, eggs, stuffed with porcini mushrooms, prosciutto, buffalo ricotta, Parmesan cheese, nutmeg, and black pepper. Tossed in buffalo butter, finished with black pepper and Parmesan cheese. 7pc/order

Thin and crispy stuffed with stracchino cheese. Brushed with EVOO and sea salt.

European calamari dusted in seasoned flour, fried till crisp. Served with a wedge of lemon. Finished with lemon zest and Calabrese oregano on the branch.

Sliced pistachio mortadella, stracciatella cheese & agrumi marmalata on a parmesan puff.

Smoked mozzarella & tomato jam

grass-fed beef, parmesan, pomodoro sauce with fresh basil

Oven homemade ciabatta bread served with cantabrian chili butter and basil oil.

Stuffed with fior di latte mozzarella, pecorino cheese, and ricotta cheese, rolled in peperoncino flakes, lightly breaded.

anchovies, flat leaf parsley & capers

parmesan reggiano & spicy ciabatta breadcrumbs

Tuscan kale, pepperoncini, castelvetrano olives, grilled asparagus, peas, pistachios, lemon vinaigrette, celery leaf, chili flakes, pecorino cheese.

A whole Italian eggplant, steamed, peeled, and crumbed with Italian breadcrumbs, Parmesan, parsley, garlic, oregano, chili flakes, salt and pepper) pan fried in EVOO, served on our Diavola sauce. Finished with stracciatella cheese, crumbled Parmesan, and basil leaves.

Spaghetti from Mancini Pastificio: tossed with garlic oil, crushed red chili flake, and our pomodoro sauce (fresh tomato sauce made of quickly cooked sweet onions, garlic, a touch of chili flakes, California tomatoes, and EVOO). Grated Parmesan on top with fresh basil.

The classic Cacio e Pepe, Classic Roman pasta from Mancini Pastificio that’s thick and long, with a hollow center. Cacio e Pepe sauce (garlic oil, garlic, black pepper, Parmesan cheese, pecorino cheese), finished with crushed red pepper.

Short, round and hollow noodles tossed with guanciale, that is diced and pan fried till crispy. Carbonara sauce. Finished with crispy guanciale cubes.

A traditional meat based sauce inspired by the city of Bologna. Our bolognese contains ground beef & a tomato pásaka.

Ligurian recipe. Braised duck sugo cooked in stewed tomatoes & nebbiolo wine.

Stuffed spinach dough (egg, semolina, Mulino Marino wheat, spinach), EVOO, eggs, stuffed with porcini mushrooms, prosciutto, buffalo ricotta, Parmesan cheese, nutmeg, and black pepper. Tossed in buffalo butter, finished with black pepper and Parmesan cheese. 7pc/order

Traditionally from the Amalfi Coast, this dish blends Mediterranean and Italian flavors. Simple but intensely flavored, think of Con Alici as Aglio e Olio with anchovies, which add a depth of flavor and umami. Spaghetti, anchovies, garlic, olive oil, peperoncino chili peppers, parsley

From the town of Amatrice (central Italy), All’Amatriciana is bold and hearty and a staple of Roman cuisine. Rigatoni, guanciale, Pomodoro (tomatoes, EVOO, garlic, chili flakes, sweet onion), Pecorino Romano, red onion, red pepper flakes, olive oil.

From rural Lazio, think of Alla Gricia as the ancestor to All’Amatriciana, without the tomato sauce. It is rich, peppery, and robust. Spaghetti, guanciale, Pecorino Romano, black pepper, red onion, olive oil

“Grandmother’s Pasta” - Comforting, homestyle, and can vary by region. Ours features pomodoro, fried eggplant, and ricotta salata. Rigatoni, Pomodoro (tomatoes, EVOO, garlic, chili flakes, sweet onion), eggplant, garlic, basil, and ricotta salata (salted, dried & pressed ricotta cheese)

cream, lemon zest, parmesan

zucchini, basil, parmesan

Vanilla panna cotta topped with blueberry, strawberry & plum

Salted caramel and freeze dried sweetcorn

Hazelnut gelato with candied Piedmontese hazelnuts and shaved 70% dark chocolate.

An iconic pastry originating in Rome. A light brioche roll filled with raspberry rose jam and vanilla cream, finished with a grated raspberry powder.

Fresh tomato sauce

Simple, plain butter noodles

Surrau, Sardinia

Laila Libenzi, le Marche

Mortellito, Sicily

Garolofi, le Marche

Rocca di Montegrassi, Tuscany

Cardedu, Sardinia

Calx, Puglia

Mauro Molino, Asti

Leda Pucci, Chianti

Giacomo Brezza, Piedmont

Il Cucciolo, Veneto

Memoria d'Oro, Emilia-Romagna

Bulli, Piedmont