Pastaio 19 Ganton Street

Homemade focaccia, with olive oil and sea salt.

Ultra-thin and crispy Sardinian flatbread, topped with olive oil. and sea salt.

Sicilian olives - the best.

Squash, tomatoes, olives, pine nuts, raisins and mint. Sweet and sour.

Whole burrata with a creamy heart, served with olive oil, oregano, chilli and salt.

Tagliolini with slow-cooked San Marzano tomato sauce, reduced for hours with garlic and basil for deep, rich flavour.

Olive oil, plenty of garlic, Aleppo chilli and parsley.

Classic Roman spaghetti tossed in Pecorino cheese and cracked Tellicherry pepper.

Slow-cooked tagliatelle with regenerative beef, porcini mushrooms, and fresh Parmesan.

Casarecce in anchovy butter with rosemary, Aleppo chili, parsley, and crispy breadcrumbs

Spaghetti in garlic-chilli tomato sauce, finished with sweet red prawns.

Conchiglie with sausage, sautéed cime di rapa, garlic, and chili.

An Italian classic dessert that translates to “pick me up”. Mascarpone cream with coffee and Kahlúa-soaked ladyfingers

Homemade focaccia, with olive oil and sea salt.

Ultra-thin and crispy Sardinian flatbread, topped with olive oil. and sea salt.

Sicilian olives - the best.

Squash, tomatoes, olives, pine nuts, raisins and mint. A perfectly balanced combination of the sweetness of the fried squash and raisins, and the sour salty taste of olives and tomatoes. Sweet and sour.

Crunchy fennel, sweet navel oranges, and briny Taggiasche olives.

Our tomato sauce is made with San Marzano tomatoes, that are slowly cooked for hours so to evaporate all the water and leave only the good stuff. In the sauce we add garlic and basil to add flavour

Olive oil, lots of garlic, lots of Aleppo chilli and parsley. Rich in flavour as they are all strong ingredients yet works wonderfully to create a delicious dish. Simple and as traditional as it gets.