Cappellacci con ragu
Elegant Cappellacci with truffle oil ragu, served with pomodoro sauce and grated parmesan. Cappellaccio is one of the most decadent filled pastas. Folded side to side, the single layer of pasta fresca is intricatley hand-filled with a slow-cooked and finely blended ragu and truffle oil.
"Fran" Lasagne
Slow-cooked beef ragu Lasagne topped with grated parmesan. A classic of Italian cuisine. This recipe is every Italian mum’s best dish, all of them seem to agree that they have a better recipe than the others. Luckily no fights have broken out just yet.
Ricotta & Spinach Ravioli
A delicately folded single sheet of Pasta fresca, tightly packed with a gentle cheese and spinach filling. Remember to spoon sage butter gently over the ravioli on a low heat.
Cavatelli Arrabbiata
Handcrafted cavatelli with arrabbiata sauce and grated “cheese”. We still haven’t figured out if it’s tastier melting the cheese under the grill or letting the heat of the pasta melt it. The arrabbiata sauce has a devilishly spicy kick that says “eat me, coward.”
Sicilian Cannoli
Traditional Sicilian cannoli filled with ricotta, pistachio and chocolate chunks. Those who have been to Sicily will most likely remember the beautiful Mediterranean weather, soft gelato ice cream and sweet cassata Siciliana. Cannoli is another magical dessert of the Sicilian land, it will leave your hands messy and you will most definitely try to lick both your cheeks afterwards.
Botanical Tiramisu
Francesco’s famous home-town dessert meets a liqueur produced in the heart of Aberdeen. A collaborative dish between Pasta and Pietro Nicola from The House of Botanicals. Nocino (pronounced no-CHEEN-oh) is an aromatic, spiced walnut liqueur that is produced with unripe seasonal green walnuts and seasoned with a range of natural botanicals including lemon, vanilla, cinnamon and allspice.”
