Labottega Pastificio con Cucina Roma

Tubular rolled pasta with ridges, served with a traditional slow-cooked beef meat sauce. Hearty and savory.

Square-cut spaghetti served with a vibrant pesto made from rocket (arugula) and hazelnuts. A nutty, peppery, and fresh vegetarian option.

Very broad, flat pasta noodles served with aromatic basil pesto and potatoes. A classic Ligurian-style combination.

Stuffed pasta dumplings filled with rich cheeses. Served with aromatic oil and hints of tomato. Creamy and savory.

Thick spaghetti-like pasta served with savory grilled tomatoes, crunchy breadcrumbs, and creamy Stracciatella cheese. A mix of textures and fresh flavors.

Square-cut spaghetti tossed with broccoli, salty Pecorino cheese, and chili. A spicy and savory vegetable pasta.

Thick spaghetti served with a creamy sauce made from eggs, hard cheese (Pecorino/Parmesan), cured pork, and black pepper. Rich and salty.

Thick spaghetti served with a simple but bold sauce of Pecorino Romano cheese and black pepper (Cacio e Pepe). Salty, spicy, and creamy.

Flat ribbon pasta served with a rich parmesan sauce, zucchini, smoked ham, and crushed pistachios. Creamy with a smoky and nutty finish.

Filled pasta parcels containing ricotta cheese and spinach. Served in a simple, delicate butter sauce.

Layers of flat pasta sheets baked with meat sauce, béchamel, and cheese. A hearty and comforting classic.

A portion of cooked seasonal vegetables. Typically served as a healthy accompaniment to a main dish.

Artichokes prepared in the traditional Roman style, braised with herbs like mint and garlic until tender. Earthy and savory.

Fresh strawberries served with a rich and creamy mascarpone cheese topping. Sweet and fruity.

A classic Italian dessert made with coffee-soaked ladyfingers and mascarpone cream, dusted with cocoa. Sweet, creamy, and coffee-flavored.