Mid Range — Best Italian in London

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Pasta al tartufo

A satisfying, 'dank bowl' of fresh mafalda ribbons littered with black Molise truffle, mascarpone, and button mushrooms that critics call 'downright delicious.'

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Pork Cheek Agnolotti

Consistently praised as 'flawlessly realised,' this pasta is served in a 'buttery porcini sauce ripe with parmesan' and is noted as a dish it would be a 'mistake to ignore.'

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Tortelli Maremmani

These cheese and ricotta stuffed dumplings are a visual highlight of the menu; critics who skip them report 'kicking themselves' when they see the dish served at other tables.

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Tagliatelle al Ragù Marchigiano

The mainstay of the menu, this dish is made traditionally with chicken hearts and gizzards and simmered slowly into what critics call a 'comforting delight.'

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Roasted Pork Shoulder Tortelloni

Described as a 'clear winner' that is 'stuffed to within an inch of its life' and served simply with sage butter.

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Tonnarelli, brown crab cacio e pepe

This is the "dish you'll see most on Instagram" and for good reason. Critics describe the rust-coloured sauce as having a "deep, savoury kick" that is "VERY good."

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Spaghetti al Cartoccio

The house signature and a 'greatest-hit' of the menu: a mountain of seafood pasta baked and served theatrically in a greaseproof paper bag.

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Penne con Vodka

Regarded as a staple with 'nice things being said' by critics; it remains a reliable, universally praised pasta choice for those new to the menu.

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Seasonal Ragu Pasta

Whether it's ox cheek, beef shin, or venison, the slow-cooked meat ragu pastas (often pappardelle) are consistently rated as rich, comforting, and technically perfect.

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Italian-style Sandwiches

Generously filled with seasonal ingredients like mortadella and sweet peppers.

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Silk Handkerchiefs with Walnut Butter & Confit Egg Yolk

The undisputed signature dish; described as 'casually orgasmic,' it features paper-thin sheets of pasta draped in a 'heavenly,' 'sticky, nutty, gritty mess of butter.'

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Cacio e pepe pasta

The quintessential must-order dish supplied by the editor.

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C.T.M

Winner of 'Britain’s Top Takeaways', this reimagined classic is a 'perfectly balanced' mix of savory, smoky, and tangy flavors that manages to feel 'both familiar and exciting'.

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Pappardelle with Pork Ragu Meatballs and Burrata

Regarded as 'among the best' ever had by critics, this dish features 'lovely lively pasta' and a 'big dollop of cooling burrata' on top.

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Homemade Pasta with Crab Meat and Cherry Tomatoes

Described as a 'feast for the eyes' with 'tender, succulent pieces of crab meat' that pair beautifully with the 'bright, tangy notes' of fresh tomatoes.

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Quiche and salad

The reliable, editor-mandated must-order choice for a quick and satisfying bite before a show.

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La Piccante Pizza

Universally praised for its thin, crisp Roman base and 'uncommon subtlety' in toppings, specifically the addition of lemon zest which adds a 'lofty top note' to the Calabrian sausage.

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Fresh Ravioli & Malfatti

Harden's describes the pasta as "mostly great," specifically noting that the "ravioli, malfatti, tortellini and so on are of a freshness and stuffed with flavours you would otherwise have to get on a plane to find."

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Silk Handkerchiefs

The chef's signature dish that he became known for at Bancone, this pasta features jagged-cut sheets in a walnut butter sauce topped with a confit egg yolk. Critics call it 'simply irresistible' and 'simple yet compelling'.

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Parmigiana Party Pizza

This award-winning pie is described as 'beauts' and 'rich, full of flavour,' loaded with smoked mozzarella, fried aubergine parmigiana, and seitan sausages that critics agree 'totally worked.'

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Olive all’ascolana

The signature snack of the Marche region—deep-fried olives stuffed with meat—praised as the best outside Italy.

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Fritto Misto al Metro

An 'impressively long board' served by the metre that provides a 'wow moment' for parties; it features Prosecco-battered catch of the day, plump prawns, and Sicilian-style chickpea panelle.

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Culatello di Zibello

A gem of a meat with a buttery and tender sweetness, produced only in winter in the river plains of Parma where the fog from the Po carries unique moulds.

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Pistachio Gelato

Widely considered a best-seller, this flavour is described as 'rich in flavour, creamy, and delicious,' made using premium natural ingredients like pistachios from Sicily.

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Fiorentina Pizza

Described as 'particularly impressive' and part of a pizza range characterized as 'very real Italian' with a thin, crispy crust and quality ingredients sourced directly from Italy.

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Homemade Sourdough with Chlorophyll Butter

Described as "divine" by the reviewer, this starter is highlighted as a standout way to begin the meal.

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La Rosetta

This namesake trademark dish is a mini pizza cooked in a small pan that 'puffs up like a rose.' It features truffle cream, ham, and mushrooms, and is described as being 'crispy on the outside and full of flavour.'

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Mafaldine

An 'explosion of Italianity at each bite,' this dish showcases the technique of a chef who mastered her craft in Florence to create food that 'comforts the heart.'

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Fresh Sandwiches

The deli focuses on the owner's "culinary heritage" and serves as a "community place" for a quick, reliable meal in what is dubbed one of Hackney’s liveliest hang-outs.

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30-Egg Yolk Tagliolini al Tartufo

The restaurant's signature dish; when executed correctly with vacche brune parmigiano and butter, it is described by critics as absolute 'heaven.'

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Diavolita Pizza

The #1 most liked item on the menu with a near-perfect rating; a spicy salami staple.