The original potato dumpling. Great with sauces for a starter or a filling main course.

Famous meat Ravioli. This great square shaped fresh egg pasta parcel is filled with a recipe of beef, pork and Italian Mortadella sausage. Flavoured with fresh garlic, basil, parsley and seasoned with black pepper.

Spaghetti
The most famous pasta of all – literally means “little strings”, really versatile and great with a Bolognese sauce.

Description of strozzapreti to go here.

Tagliatelle
Ribbons of fresh pasta flavoured with garlic, parsley, basil and oregano – great on it’s own, drizzled with olive oil or with a tasty sauce.

Tricolour Tagliatelle
Great looking, great tasting fresh pasta – the three colours of the Italian flag in thin pasta ribbons – egg, spinach and tomato.

Fresh egg pasta filled with an endless variety of fillings. Every town in Northern Italy boasts its very own carefully preserved shapes and fillings. Originating in Bologna, their shape is supposed to resemble Venus' navel.

Small shell shaped pasta, perfect with any authentic Italian pasta sauce.