Hand made potato dumplings offered four ways: four cheese sauce, San Marzano tomato sauce with basil, bolognese or pesto sauce.
Traditional black ink fettuccine, Veraci clams, asparagus, garlic in a white wine sauce.
Spinach, tomato and egg tagliatelle pasta, sautéed with garlic, shrimp, yellow and green zucchini, in a light parmesan cream sauce.
Tagliatelle pasta tossed with ground beef and pork, in a San Marzano tomato and rosemary sauce.
Tagliatelle pasta tossed with sautéed chicken, tomatoes, red onion, rosemary and pine nuts in a white wine sauce, topped with goat cheese.
Spinach tortelli hand stuffed with a blend of ricotta cheese and fresh spinach, finished in a tomato, eggplant, ricotta and basil sauce.
Spinach fettuccine served in a San Marzano tomato sauce, spicy Italian sausage.
House-made tomato fettuccine, served with sautéed garlic, chilli flakes, spinach and sausage in a creamy parmesan sauce.