Everyone knows bucatini pasta with Amatriciana Sauce, but bucatini pasta alla Cannavota, linguine pasta alla Reviglio and Cannelloni alla Mantovani you won’t be able to find them anywhere else but here. Are they any good? No…they are exquisite! The recipe? Sorry, it’s secret!

“You have mindset, you have the colours, then you can pull out a painting. Being in the kitchen isn’t a work routine, it’s creating, experimenting, it’s seeing things breaking the rules.”

Linguine pasta – Prawns – Tomatos – Brandy

“During the years in which Mr. Reviglio was the Minister of Finance, he used to lunch at our restaurant, so, one day, concomitantly with one of the financial maneuvers that has characterized Italy during those years, Mr. Cannavota, a bit joking and a bit to indulge the illustrious client, dedicated him the dish he use to prepare especially for Mr. Reviglio.”

Cannelloni pasta – Prawns – Calamari or Cuttlefish

“Sante – this was the real name of my husband – loved experimenting, mixing the tradition with a little touch of his imagination and so, one this type of Cannelloni was born. Often, to give names to his recipes, he was inspired by the different and various situations happening during those years in our beautiful Rome, and I have kept them in the menu exactly as he had created them, also with their names sometimes a little extravagant.”