Pasta with meat saucePasta with meat sauce
- Pasta Bolognesefrom 34,00 złRagu Bolognese is an Italian meat sauce originating from Bologna. Its history dates back to the Middle Ages. We prepare it according to the traditional recipe described in the Accademia Italiana della Cucina. Its ingredients include beef and pork meat, vegetable soffritto, juicy Italian tomatoes, simmered with red wine, Grana Padano cheese, and fresh basil leaves. All sauces are served with our freshly made pasta from semolina flour, pasta fresca.Ragu Bolognese is an Italian meat sauce originating from Bologna. Its history dates back to the Middle Ages. We prepare it according to the traditional recipe described in the Accademia Italiana della Cucina. Its ingredients include beef and pork meat, vegetable soffritto, juicy Italian tomatoes, simmered with red wine, Grana Padano cheese, and fresh basil leaves. All sauces are served with our freshly made pasta from semolina flour, pasta fresca.
- Pasta Amatricianafrom 32,00 zła popular Italian tomato sauce from the Lazio region, its ingredients include sautéed dried and salted, finely chopped guanciale, which is pork cheek meat, juicy tomatoes, a touch of hot pepper, sheep's cheese pecorino romano, with the addition of black olives. All sauces are served with our freshly made pasta from semolina flour, pasta fresca.a popular Italian tomato sauce from the Lazio region, its ingredients include sautéed dried and salted, finely chopped guanciale, which is pork cheek meat, juicy tomatoes, a touch of hot pepper, sheep's cheese pecorino romano, with the addition of black olives. All sauces are served with our freshly made pasta from semolina flour, pasta fresca.
- Pasta Ndujafrom 32,00 złThe main ingredient of this sauce is Nduja, a type of smoked, spicy Italian pork sausage with a soft consistency. The dish originates from the Italian region of Calabria. To make the sausage, both hot and sweet peppers from the Poro area are used, giving the dish a distinctive orange colour. The sauce also includes sautéed onions and Italian ricotta cheese, which has a very delicate texture and practically melts in your mouth. Because it is soft and creamy, it adds a lightness to the dish. Additionally, there are strips of sun-dried tomatoes and a sprinkle of Italian Grana Padano cheese. All sauces are served with our freshly made pasta from semolina flour, pasta fresca.The main ingredient of this sauce is Nduja, a type of smoked, spicy Italian pork sausage with a soft consistency. The dish originates from the Italian region of Calabria. To make the sausage, both hot and sweet peppers from the Poro area are used, giving the dish a distinctive orange colour. The sauce also includes sautéed onions and Italian ricotta cheese, which has a very delicate texture and practically melts in your mouth. Because it is soft and creamy, it adds a lightness to the dish. Additionally, there are strips of sun-dried tomatoes and a sprinkle of Italian Grana Padano cheese. All sauces are served with our freshly made pasta from semolina flour, pasta fresca.
- Lasagne Pastafrom 36,00 złThis is our signature dish based on Bolognese sauce with the addition of béchamel made from creamy double cream, which, right from the start, has gained your appreciation due to the feeling of a milder taste of the meat sauce, and it consistently reigns in first place in orders. We sprinkle the lasagne with Italian Grana Padano cheese and mozzarella. All sauces are served with pasta made by us on-site from semolina flour, pasta fresca.This is our signature dish based on Bolognese sauce with the addition of béchamel made from creamy double cream, which, right from the start, has gained your appreciation due to the feeling of a milder taste of the meat sauce, and it consistently reigns in first place in orders. We sprinkle the lasagne with Italian Grana Padano cheese and mozzarella. All sauces are served with pasta made by us on-site from semolina flour, pasta fresca.
- Pasta Carbonarafrom 36,00 złCarbonara is a sauce that likely made its way to Italian tables thanks to American soldiers stationed in Rome, who combined eggs with bacon and pasta. This sauce was later refined, and today, it is made using egg yolks, Pecorino Romano cheese, delicious pork guanciale—which is cured, dried, and then fried meat from the cheek—and black pepper. All the ingredients are mixed with the pasta in such a way as to create a creamy, enveloping sauce. All sauces are served with the fresh pasta made on-site from semolina flour, pasta fresca.Carbonara is a sauce that likely made its way to Italian tables thanks to American soldiers stationed in Rome, who combined eggs with bacon and pasta. This sauce was later refined, and today, it is made using egg yolks, Pecorino Romano cheese, delicious pork guanciale—which is cured, dried, and then fried meat from the cheek—and black pepper. All the ingredients are mixed with the pasta in such a way as to create a creamy, enveloping sauce. All sauces are served with the fresh pasta made on-site from semolina flour, pasta fresca.
- Pasta la griciafrom 33,00 złPasta alla gricia is one of the four essential Roman pasta dishes. It is characterized by its simplicity, and this distinctive flavor is achieved with just three well-combined ingredients. There is no gricia without Italian pork meat guanciale, which comes from the jowl and develops its flavor through a drying maturation process. If you wish to increase your portion of guanciale, you will find this meat as a suggested addition. The second ingredient is the intense and salty sheep's cheese pecorino romano. The third ingredient, which adds a touch of spiciness and also livens up the taste, is black pepper. All sauces are served with pasta made on-site from semolina flour, pasta fresca.Pasta alla gricia is one of the four essential Roman pasta dishes. It is characterized by its simplicity, and this distinctive flavor is achieved with just three well-combined ingredients. There is no gricia without Italian pork meat guanciale, which comes from the jowl and develops its flavor through a drying maturation process. If you wish to increase your portion of guanciale, you will find this meat as a suggested addition. The second ingredient is the intense and salty sheep's cheese pecorino romano. The third ingredient, which adds a touch of spiciness and also livens up the taste, is black pepper. All sauces are served with pasta made on-site from semolina flour, pasta fresca.
- Pasta with shrimpfrom 36,00 złSeafood is one of the fundamental ingredients of the Mediterranean diet. We offer you prawns in a tomato sauce with added spicy pepper, garlic, and fresh parsley. For a small portion, we add 4 prawns and for a large portion, 5; if you think that’s not enough for you, you can increase the quantity for an additional charge through extras. All sauces are served with pasta made on-site from semolina flour, pasta fresca.Seafood is one of the fundamental ingredients of the Mediterranean diet. We offer you prawns in a tomato sauce with added spicy pepper, garlic, and fresh parsley. For a small portion, we add 4 prawns and for a large portion, 5; if you think that’s not enough for you, you can increase the quantity for an additional charge through extras. All sauces are served with pasta made on-site from semolina flour, pasta fresca.Spicy
- Pasta Puttanescafrom 33,00 złPuttanesca is a dish invented in Naples, Italy, in the mid-20th century. Puttanesca is a curse and means a lady of easy virtue. Naples is a large port city at the foot of Vesuvius, where there was no shortage of meeting places where a simple fish dish could have been a local street delicacy. The ingredients of the sauce include juicy tomatoes, black olives, capers, the incredibly popular anchovies in southern Italy, chili pepper, olive oil, and fresh parsley. All sauces are served with pasta fresca made on-site from semolina flour.Puttanesca is a dish invented in Naples, Italy, in the mid-20th century. Puttanesca is a curse and means a lady of easy virtue. Naples is a large port city at the foot of Vesuvius, where there was no shortage of meeting places where a simple fish dish could have been a local street delicacy. The ingredients of the sauce include juicy tomatoes, black olives, capers, the incredibly popular anchovies in southern Italy, chili pepper, olive oil, and fresh parsley. All sauces are served with pasta fresca made on-site from semolina flour.Spicy
