To kick off the feast, Guido, with his melodic accent, recommends the tapas: ultra-creamy stracciatella, thinly sliced smoked speck, confited vegetables that melt in your mouth. After this delightful appetizer, it's time to taste the pasta, with recipes that change every day. But don’t worry, the classics like Lasagne alla Bolognese, baked to perfection, and Cannelloni di Magro, stuffed with ricotta and spinach, are here to stay.
The Art of Pizza According to Carmine
Let’s keep it simple, let’s talk pizza. In charge of the oven is Carmine, a pizzaiolo straight from Naples. Guido chooses his wheat with meticulous care – including the famous Petra, matured in Este, to give his pizzas a rare lightness. The Margherita (the cheapest in the neighborhood) plays it classic, and the Carbonara is also on the table.
a di Carmine reimagines the legendary dish of pasta with perfectly grilled guanciale and well-aged parmesan. We also can't resist the Nonno Guido: porcini cream, burratina, Colonnata lard, or the star dish, the Ottobre, featuring truffle cream, mozzarella, and a trio of mushrooms. Let’s wash it all down with Italian wine, and finish on a sweet note: Mamma Livia’s homemade tiramisu, or a very original panna cotta topped with tomato jam… there’s no risk of disappointment here!
© Hugo Dominguez/ Le Bonbon
A decor that really wowed us
What can we say about the decor? Guido, with his background in art school, pulled out all the stops. Gone are the clichés, and in comes a design that really makes a statement: tiles inspired by Italian museums on the walls, beautiful terra cotta and deep green shades... It creates an atmosphere that gives us an irresistible urge to come back, again and again.
© Hugo Dominguez/ Le Bonbon
