Civetta

Ribbon pasta with wavy edges (Mafaldine) served with a creamy black truffle and parmesan sauce. The dish is rich in earthy flavors and garnished with fresh truffle.

Short, thick ring-shaped pasta (Calamarata) with a fresh tomato sauce. Served with stracciatella (creamy center of burrata) and basil.

Black squid ink linguine, served with mussels, prawns, and bottarga (dried fish roe). A dish with intense marine flavors.

Layers of pasta baked au gratin with a slow-cooked beef ragu and a creamy béchamel sauce. A rich and comforting Italian classic.

The chef's daily pasta special, which changes according to inspiration. Inquire with the staff for the current recipe.