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  • Ferrietti alla mollica


    Water and flour pasta handmade by wire, cooked with garlic, fresh chilli, breadcrumbs and extra virgin olive oil. (vg)

  • Cavatelli ricotta


    Handmade short pasta made by ricotta, tossed with ricotta and italian sausages, with a sprinkle of fennel seeds.

  • Cavatelli bascaiola


    Handmade cavatelli with mixed mushrooms, pancetta, fennel sausage, napoli sauce and a dash of cream

  • Fetticini funghi


    Handmade egg pasta served with mixed mushrooms, porcini mushrooms and truffle oil

  • Spaghetti pomodoro


    Spaghetti tossed in vito’s tomato sauce and fresh basil (vg)

  • Gnocchi sorrentina


    Handmade potato gnocchi cooked in a light napoletana sauce, served with slices of buffalo mozzarella and basil. (v)

  • Ravioli mama


    Handmade egg pasta filled with ricotta and parmigiano Reggiano, tossed in butter and sage (v).

  • Spaghetti vongole


    Fresh clams with garlic, chilli and parsley opened in wine wine, with extra virgin olive oil and fresh black pepper

  • Spaghetti frutti mare


    Selection of fresh seafood pan fried with garlic, bit of chilli, extra virgin olive oil, tomato and parsley