The clue’s in the name, of course, but these guys really know pasta. Every strand of bucatini, every square of ravioli, every twist of casarecce is hand-made each morning, alongside a raft of sauces created in a similar vein.
The menu is a very readable snapshot of Italian classics, sometimes with a twist or two. That means caccio e pepe with truffle threaded through, a genuinely authentic carbonara, and ravioli filled with grass-fed lamb, parsley and parmesan, in a light butter and sage sauce.
Alongside the pasta dishes there’s sourdough bruschetta, authentic Italian salads, and high-quality burrata. The drinks list is admirably all-Italian – we’ve heard some very good things about their negronis.