Pasta e Basta

Overall: 8.7/10

Bruschetta Tricolore

Grape tomatoes, basil and oregano, stracciatella cheese, pesto, anchovies, lardo (cured pork)

This playful twist on a classic bruschetta offers something for everyone at the table. For the traditionalist, there's the timeless combo of ripe tomatoes and fresh basil, simple, bright, and beautifully familiar. Cheese lovers will fall hard for the slice topped with baked cheese and fragrant oregano, delivering that irresistible melty-on-crunchy goodness. And for the adventurous foodie? The stracciatella, pesto, and anchovy-topped bruschetta is a bold bite of coastal Italy. One taste of that creamy stracciatella, and you’ll swear you’re standing on a cliffside with the Mediterranean breeze in your hair.

Cavatelli al sugo di carne

Certified angues beef short rib ragu, grana Padano

This dish features a generous portion of tender short rib, paired with one of the richest and most flavorful ragù sauces I’ve ever had. The sauce is deeply savory and beautifully layered, clearly the result of slow, unhurried cooking. It clings to the pasta like a warm hug. The cavatelli is cooked to perfection, plump, pillowy, and a perfect match for the hearty sauce.

Gnocchi al quattro formaggi e speck

Fonlina, gorgonzola, brie, grana Padano, crispy speck

Gnocchi served straight from the pan is already a promising start, but this one delivers in every way. Each bite is coated in just the right amount of sauce, rich and indulgent without overwhelming. The blend of gorgonzola and brie is masterfully balanced, bold yet silky, creating a cheese lover’s dream with real depth and character. There’s nothing subtle or bland here, just pure, flavorful decadence.

Tiramisu

This tiramisu tastes light, luscious, and bursting with flavor, like it was lovingly crafted by a sweet Italian grandma who’s been perfecting the recipe for generations. Every bite feels homemade, comforting, and straight from the heart.