We eat Wheat

The long pasta made from the original recipe uses custom Italian bronze dies, allowing it to hold sauce well.

This is a long pasta originating from Gragnano near Naples, characterized by an oval cross-section and flat shape, made with squid ink. Although it contains squid ink, it has no strong flavor and pairs well with any pasta.

A traditional pasta from northern Italy, characterized by its long ribbon shape, strong chewiness, and a texture that is firm and elastic, made with spinach.

This is a wide, flat pasta originating from Naples, shaped like waves. The more you chew, the more you can feel the sweetness of the wheat.

This is a short pasta shaped like an earlobe that originated in the Apulia region of southern Italy. Enjoy the texture variation between the thicker and thinner parts.

A traditional short pasta from southern Italy's Sicily, it is wide and wavy, made with paprika. Its S-shaped cross-section allows sauces to cling well to the pasta.

A large tubular pasta originating from Southern Italy, Campania, that is smooth and has a good texture.

This is a gluten-free pasta made with domestically produced stone-milled buckwheat flour.

A short pasta in the shape of dumplings that has been passed down since ancient Roman times. Enjoy the marriage of domestic potatoes and wheat flour.

This is a short pasta shaped like a shell. It has a round shape and sauce gets inside the pasta, allowing it to mix well.

+605 yen

+330 yen

Please choose two types of your favorite pizza. *Please note that Bismarck cannot be selected.

From 550 yen