Pasta
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Linguine aglio e olio
Linguine, or linguini, is a type of pasta that is similar to spaghetti but is flat. They originally come from the Italian region of Campania. In the area around Genova they are called Trenette or Bavette. We serve them aglio e olio. So with garlic and olive oil.
Allergens: A, C, G, – gluten, eggs, milk / lactose
€12,90Add to cart -
Penne Bolognese
The Bolognese sauce is made from minced beef (or a mixture of beef, veal and pork), finely chopped onion and carrot and celery, and possibly pancetta, which are fried in butter (also mixed with olive oil). Add wine, a little water or broth and chopped or pureed tomatoes or tomato paste, salt and pepper.
The meat sauce is cooked at a low temperature for several hours and at the end it has a thick consistency.
Allergens A, C, G, L, – gluten, eggs, milk / lactose, celery
€13,90Add to cart -
Shepherds Pasta
Originally a poor people eat. According to the age-old recipe from Siggi, our friend and former landlord from the Gasthof Hochfirst in South Tyrol. Macaroni, bacon, cream, cheese, paprika and many other secret ingredients. Delicious!
Allergens: A, C, G, – gluten, eggs, milk / lactose
€13,90Add to cart -
Spaghetti Carbonara with guanciale and pecorino
Spaghetti Carbonara with Guanciale and Pecorino
Carbonara is a pasta dish made from pasta with guanciale, egg, pepper and cheese from the Italian region of Lazio. Today it is one of the classics of Italian cuisine.
Allergens: A, C, G, – gluten, eggs, milk / lactose
€13,90Add to cart