The magic of this pasta dish comes from the sauce: fresh ink, obtained from long laborious hours of boiling whole cuttlefish and straining the results, is then gently combined with a small quantity of light cream to form the thick, shiny sauce that coats every long swirl of the handmade tagliolini. Large tender rings of squid and cuttlefish embellish the al dente loops, and tiny cherry tomato halves add a zesty freshness. The history and traditional flavour will transport diners closer to Italy with every bite!
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Prices are not inclusive of 10% service charge and government taxes. Any changes and additions to menu items will be charged at the restaurant’s discretion