Raw Pasta - Pasta Fresca Bar

Spaghettone & Siciliana (vegansko)

Very thick and rough spaghetti, with an oven cooked sauce made of cherry tomatoes, Italian olives, capers, eggplant, red onion and garlic. Immerse yourself in the MEDITERRANEAN FLAVOUR without having to leave for Sicily ... The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Wholegrain paccheri & Sugo al Pomodoro and Burrata (vegetarian)

Wholegrain flour straight cut ridged pasta with a large diameter, with our tomato sauce, burrata (fresh cream mixed with stripes of mozzarella) and pistachio topping The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Casertecci & Ragu’ alla Bolognese

Short type of pasta and rolled like a small parchment, with ragu - a mixture of minced meat, LOVE, tomato paste, celery, carrots and onions, slow cooked on low heat for 12 hours, as in the traditional recipe of the grandmothers of Emilia-Romagna. But don't worry, you won't have to wait that long! The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Caserecci al Pesto alla Ligure (vegetarian)

Caserecci with pesto (basil, pecorino cheese, pine nuts and garlic), fresh ricotta cheese and crunchy pine nuts on top. A typical recipe of Ligurian mountains, where the cattle produce very fresh milk and where the basil grows strong and luxuriant The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Spaghettone all’Amatriciana

Spaghettone with our tomato sauce, chili, Guanciale (cured pork cheek) and Sardinian Pecorino cheese on top. This recipe from the small town of Amatrice is one of the most famous in the world. The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Spaghettone "Meatballs of Fire"

Spicy Spaghettone with chilli in the dough, our tomato sauce and fresh sausages meatballs. As a passion red spicy spaghetti, combined with the strong taste of fresh sausage and the sweet aftertaste of our tomato sauce. A dish for the most passionate. The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Lasagna all'Emiliana

Strictly abiding the original recipe from the Emilia-Romagna region: five layers of egg pasta, ragu, bechamel, mozzarella and Parmigiano Cheese. The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Lasagna Siciliana

Vegetarian lasagna with cherry tomatoes, eggplant, Italian olives, capers, red onion and mozzarella The price of the dish includes an additional payment of 0.50 euros for biodegradable packaging

Parmigiano Reggiano

Parmigiano Reggiano, hard cheese D.O.P. (Protected Designation of Origin), produced with raw cow's milk

Pecorino Sardo

Pecorino Sardo cheese D.O.P. (Protected Designation of Origin), made from sheep's milk

Tiramisu

This is our family's recipe and, in our family, it is just forbidden to say no to a slice of tiramisu

Maccheroni (150 g)

Short cylinders, originating from the Campania region. The term “maccheroni”, used in Italy only for this specific kind of pasta, has unproperly become synonymous with pasta all around the world

Paccheri from Wholegrain Flour (150 g)

Straight cut ridged pasta with a large diameter. Paccheri are one of the classic Neapolitan pasta shapes

Bigoli/Spaghettone (150 g)

A special format of long pasta, consisting of very thick and rough spaghetti, perfect for capturing the sauce. Originating in the Veneto region

Caserecci (150 g)

Smooth pasta rolled on itself like a small parchment, curved towards the tip. The original shape comes from Sicily, but it spread in other regions of the Center-South of Italy

Ragu’ alla Bolognese

A traditional recipe from grandmothers in Emilia-Romagna: a mixture of minced meat, tomato paste, celery, carrots and onions, slow-cooked on low heat for 12 hours

Siciliana (vegan)

Cherry tomatoes, Italian olives, capers, eggplant, red onion - all cooked in the oven

Sugo al Pomodoro (vegan)

Homemade tomato sauce left to "peppiare", that is to simmer for at least four hours, in order to make the tomato even sweeter. You can season your pasta or pizza with it directly or use it as a base for your recipes!

Limonata (0.4 l)

Homemade lemonade with lemon juice, brown sugar, water, ice

Zenzero e Menta (0.4 l)

Homemade cold drink with ginger, orange, mint, water, ice.

Radenska Classic 0.25 l

Cockta 0.25 l