Special Alfredo "The Original"
Fresh fettuccine tossed with Parmigiano Reggiano, butter & pasta water, following the original Roman recipe.
Every morning our kitchen extrudes bronze-die fresh pasta in the heart of Hell’s Kitchen. While our seasonal creations rotate every 90 days to follow the market, our Roman Classics and Alfredo Di Lelio’s 1900s Trilogy remain year-round pillars—crafted with 0% heavy cream.
Carbonara, Cacio & Pepe, Amatriciana, and our 1900s Alfredo Trilogy rely strictly on aged Pecorino, Parmigiano, egg yolk, or sweet butter emulsion. (Only our Rigatoni alla Vodka includes a touch of cream).
Gluten-free pasta substitution is available upon request for any sauce on the menu, alongside express plant-based and vegan variations.
Born in Rome over a century ago as a gesture of love. We emulsify our fresh handmade egg fettuccine with sweet cream butter, 24-month aged Parmigiano Reggiano, and starchy pasta water—never heavy cream.
Fresh fettuccine tossed with Parmigiano Reggiano, butter & pasta water, following the original Roman recipe.
Fresh fettuccine tossed with Parmigiano Reggiano, butter, pasta water + freshly toasted black pepper.
Fresh fettuccine tossed with Parmigiano Reggiano, butter, pasta water + shaved fresh black truffle.
Traditional Italian meatballs simmered in homemade tomato sauce, topped with ricotta cheese & fresh basil.
Three toasted bread slices with a selection of traditional Italian toppings.
Salt cod fillet served with creamy chickpea purée, fresh rosemary & extra virgin olive oil.
Crispy fried zucchini blossoms filled with pecorino Romano cheese & black pepper.
Egg yolk, crispy guanciale (pork cheek), pecorino Romano cheese & black pepper.
Guanciale (pork cheek), tomato sauce, pecorino Romano cheese & black pepper.
Classic Roman pasta with pecorino Romano cheese & freshly ground black pepper.
Potato gnocchi with creamy truffle sauce, mushroom & fresh truffle.
Rigatoni with creamy pumpkin sauce, crispy guanciale (pork cheek) & pecorino Romano cheese.
Fresh tagliatelle tossed with butter, Parmigiano Reggiano and aromatic truffle oil.
Rigatoni with creamy tomato vodka sauce, heavy cream & Parmigiano Reggiano.
Clams, EVO garlic oil and parsley.
Slow-braised beef cheek in red wine sauce, served with creamy mashed potatoes.
Crispy breaded chicken cutlet served with a fresh mushroom & radicchio salad.
Mediterranean sea bass served with fresh fennel, orange salad, pine nuts and extra virgin olive oil.
Crisp romaine lettuce, Parmigiano Reggiano, crunchy croutons & classic Caesar dressing.
Fresh mixed green, cherry tomatoes, cucumber & extra virgin olive oil dressing.
Thinly sliced fennel, fresh oranges, toasted pine nuts & extra virgin olive oil.
Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa powder.
Crispy Sicilian pastry shells filled with sweet ricotta cream & chocolate chips.
Classic vanilla custard topped with a thin layer of caramelized sugar.
Curated Italian regional labels poured by the glass or bottle to complement rich Roman Pecorino emulsions, slow-simmered ragù, and coastal seafood pasta.
Looking for dedicated Gluten-Free pasta options in Hell’s Kitchen, plant-based Italian dishes, or our complete collection of black truffle and Roman classics? Explore our dedicated menu guides below: