Pastevere - Pastificio artigianale con cucina

A creamy and rich Roman classic. The sauce is prepared with egg yolks, Pecorino Romano cheese, crispy guanciale, and black pepper. To be enjoyed hot.

A flavorful and slightly spicy red sauce. Based on tomato, guanciale (cured pork jowl), and Pecorino cheese.

A simple but intensely flavored dish. A cream obtained by emulsifying Pecorino Romano cheese and toasted black pepper.

Considered the ancestor of Carbonara and Amatriciana. Prepared with crispy guanciale, Pecorino Romano cheese, and black pepper, without tomato.

The quintessential Italian pasta dish. Simple tomato sauce cooked with fresh basil. Light and aromatic.

A rich sauce based on minced meat, vegetables, and slow-cooked tomato. Hearty and flavorful.

Bright, uncooked green sauce, originating from Genoa. Made with crushed fresh basil, pine nuts, parmesan cheese, garlic, and olive oil. Herbal and aromatic.

The name means 'woodsman style'. A creamy sauce with mushrooms and sausage. Earthy and comforting flavor.

A savory and aromatic tomato sauce. Seasoned with olives, capers, anchovies, and garlic. A bold and salty flavor.