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The perfect bundle for a solo meal. Your choice of fresh pasta, soft drink, side and dessert.

The perfect evening-in. Fresh pasta, delicious starters and indulgent desserts. Make it even more special by selecting one of our carefully selected wines to pair with your meal.

Treat the whole family (or your friends) to the ultimate Italian feast. Four portions of pasta, plus your choice of four sides and indulgent desserts.

Il Sogno della Carbonara. Pasta Evangelists cult favourite. Golden yolks, crispy pancetta & plenty of black pepper. Chef Roberta recommends adding Italian cheese.

Our signature lasagne. Slow-cooked beef shin. Chef Roberta recommends adding Italian cheese.

A Pasta Evangelists favourite. One for the truffle lovers.

Crafted by hand in a pestle & mortar with oodles of fresh basil, extra virgin olive oil, pine nuts & Italian cheeses. Chef Roberta recommends adding creamy stracciatella and pine nuts.

Roasted aubergine layered with our signature tomato sauce, mozzarella and Parmesan.

A vibrant lasagne from the northwestern region of Liguria. Chef Roberta recommends adding Italian cheese.

A Pasta Evangelists favourite. One for the truffle lovers.

Our signature lasagne. Slow-cooked beef shin. Chef Roberta recommends adding Italian cheese.

A sumptuous, meat-free lasagne inspired by the region of Piedmont. Prepared with prized porcini mushrooms & a thyme béchamel. Contains pine nuts. Chef Roberta recommends adding Italian cheese.

Il Sogno della Carbonara. Pasta Evangelists cult favourite. Golden yolks, crispy pancetta & plenty of black pepper. Chef Roberta recommends adding Italian cheese.

Ragù di Manzo. Our signature beef shin ragù, simmered for hours until fabulously tender. Chef Roberta recommends adding Italian cheese.

Salsa ai Funghi. A speciality of Northern Italy, prepared with the region's prized porcini mushrooms. Chef Roberta recommends adding creamy stracciatella or Italian cheese.

Lamb shoulder, slow-cooked with red wine, bay & mint. Chef Roberta recommends adding Italian cheese.

Crafted by hand in a pestle & mortar with oodles of fresh basil, extra virgin olive oil, pine nuts & Italian cheeses. Chef Roberta recommends adding creamy stracciatella and pine nuts.

Slow-cooked with plenty of aromatics. Highly recommended. Photo shows pappardelle pasta. Chef Roberta recommends adding Italian cheese. As boar is a wild game animal, there may, in exceptionally rare circumstances, be small pellet fragments remaining in the meat ragù. Should you encounter this simply discard of any fragments.

Born in Naples, the largest city of the Campania region, which is also home to the Amalfi Coast, puttanesca is a gutsy, tomato-based sauce, made with plenty of garlic. Traditionally, it’s also made with anchovies which offer a deep, savoury taste.

'Nduja Calabrese, Limone e Mascarpone. Made with spicy 'nduja sausage from Calabria. Chef's favourite. Chef Roberta recommends adding creamy stracciatella or Italian cheese.

A classic from the island of Sicily. Chef Roberta recommends adding Italian cheese.

Tender chicken thighs, slow-braised & shredded. Served in a tomato, olive & roasted pepper sauce prepared with fresh herbs.

A smoky tomato sauce with crispy pancetta, hailing from Amatrice, close to Rome. Chef Roberta recommends adding Italian cheese.

Our 'very angry' take on arrabbiata, the classic chilli-laced sauce of the Italian south.

This pesto is prepared with tomatoes slowly dried out in the scorching Sicilian sun. Chef Roberta recommends adding creamy stracciatella.

Simple, fragrant, delicious. A symphony of the best tomatoes, fresh basil & mascarpone cheese.

The humble and comforting bolognese is a staple of Italian cuisine. We make ours with beef mince, fragrant tomatoes, and a healthy splash of red wine, for a rich and hearty sauce.

Hearty and warming, we serve our tortelloni with our signature beef shin ragù, simmered for hours with rich Barolo wine.

A deliciously fragrant ravioli, with delicate seabass, fresh lemon and mascarpone. Served with sage butter and samphire.

These fresh ravioli are filled with a mixture of wild funghi, including Italy’s prized porcini variety. We serve them with our creamy wild mushroom sauce.

A mouthwatering combination of lobster, crab and prawn, dressed in a beautiful, sage-infused butter. To finish, we garnish with fresh samphire.

Our handmade quadrotti houses fresh spinach, light and creamy ricotta, and zingy lemon zest. We serve them with a bright pistachio pesto, which lends an enticingly earthy aroma to the dish.

A classic from the island of Sicily. Chef Roberta recommends adding Italian cheese.

This pesto is prepared with tomatoes slowly dried out in the scorching Sicilian sun. Chef Roberta recommends adding creamy stracciatella.

Our 'very angry' take on arrabbiata, the classic chilli-laced sauce of the Italian south.