Focaccia al rosmarino
6 €Baked this morning; rosemary, sea salt and olive oil.
Vegan
At a pasta restaurant, most guests order pasta, so it belongs at the center of the menu. This example has five handmade pastas, with antipasti before them and meat or fish after.
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Handmade pasta, slow sauces and Tuscan wine by the carafe.
A few generous plates to begin.
Baked this morning; rosemary, sea salt and olive oil.
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Rolled by hand in the front window.
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Hand-rolled Sienese pici, Pecorino and black pepper.
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Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateName the shape and the sauce, like pici cacio e pepe. Say if it's handmade.
A few plates to start, like burrata or grilled octopus.
Three or four mains for guests who want meat, fish or vegetables after pasta.
Sides ordered separately. Say so, since many guests expect sides with a main.
Two or three, like a custard tart or biscuits with sweet wine.
Price pasta as a main. If you also serve half portions as a starter, show both prices on one line.
Hand-rolled Sienese pici, Pecorino and black pepper.
Potato-filled tortelli in brown butter and sage.
Potato gnocchi, San Marzano tomato and basil.
Say in plain words what the Italian name means. Cacio e pepe is Pecorino and black pepper.
A true Italian classic.
Hand-rolled Sienese pici, Pecorino and black pepper.
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In Italy it's a first course before meat or fish. Many guests elsewhere order it as their main, so make the portion big enough.
Five or six, with at least one vegetarian. Each shape needs its own prep, so more slows the kitchen.
If it's made in house, yes. Dried pasta isn't worse, so you don't need to hide it.
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