Spaghetti, fusilli, rigatoni, penne, gnocchi… In the world, various different types of pasta exists along with the sauces that accompany them. The format doesn’t matter because our love for the Italian kitchen is pure and authentic. Be careful with getting hooked, we will keep you updated.
In the year 2000, the chef Stefano Franzin opened this local restaurant in the street xx to offer a concept of the regional kitchen of the zone of Piamonte, Véneto, Abruzo y La Toscana. Today, a new location (Paseo del Pintor Rosales) and following the same culinary philosophy, has become one of the most indispensable when needing to choose a restaurant solely on pasta. Although the tonnato veal or the veal carpaccio are sublime, the pasta and risottos, elaborated in the moment of consumption, are the menu winners. The favorites? The spaghetti al nero with garlic prawns and cherry tomatoes and ravioli with parmesan cream, egg yolk from corral, spinach and grated truffle
Hours: Mondays through Saturday from 13:00 a 16:00 and 20:30 to 24:00 horas: Sundays from 13:00 to 16:00
Average price: 45€
With specialty pizzas as their principal claim to fame by locals and tourists, especially the pizza with Jamón Ibérico with huevos rotos (broken eggs) and truffle oil, this restaurant is situated in the street of Recoletos, 10, highlights the freshness and quality of the materials in which the chefs elaborate daily pasta. With options for this who can’t eat gluten, some must try are the Ravioli with burrata cheese and white truffle in foie sauce with caramelized onion or also the Pappardelle with ragu of jabali (boar) and parmesan cheese. You will, without a doubt, come back.
Telephone: 911 574 246
Hours: Monday through Thursday (09.00h a 00.00h); Fridays (09.00h a 01.00h); Saturdays (10.00h a 01.00h) and Sundays (11.00h a 23.00h)
A fusion of traditional cooking, the author, and impeccable staging has made David Bonnato and Daniela Ross’ (chef and head of dining) restaurant one of the best Italian restaurants in the capital. Its tasting menu (25 euros) and incredible creations like the Taglioni al tartufo, a plate with a tallarines (noodle) base, made by hand with yolk that is cooked at a low temperature, Cacio Nerone cheese and white truffle that the very own Davide grades at the customer’s table, all make this fine establishment worth visiting.
Telephone: 23. 915 245 547
Average price: 35 euros; chefs tastings: 29 euros (without drinks).
It’s careful decorations that transport you to La Toscana, the quality products, and the environment that is breathed-in in every breath. In every one of the local zones, they make it to where the last offer of the group Le Cocó is a perfectly suitable space for a couple or group of friends. Surprise your burrata cheese with candied tomato, onion jam, as well as the Neopolitan pizza. But if we have to choose one plate of pasta, it would be the Spaghetti with truffle, parmesan cheese, and poached egg. Authenticity that can be seen on the cover photo.
Hours: Monday through Friday from 09:00 a 00:00; Saturdays and Sundays from 09:00 to 02:00 horas.
Average price: 25€
The originality and creativity have created favorite ingredients for Angelo Marino, chef of Fornería Ballaró, a local restaurant located in the Chamberí neighborhood that fusions the traditional Italian kitchen and the Hispanic-Italian cuisine. In this menu you will find unique recipes that will surprise you; recipes such as the pizza with tuétano, the kebab de porchetta and the croquetas de patata (potato) and sobrasada de Cerdeña, all to share. Their pastas are pure deliciousness, favorites include the Garganelli a la amatriciana and the Calamareta with fresh calamari, small tomatoes, and a slightly spicy tomato sauce.
Telephone: 915 939 133
Hours: Monday through Sunday from 12:00 to 02:00 (kitchen open until 00:00 h).
Average price: 25 euros
Text: Ana María Clemente
Photos: Nacho Alcalde Ruiz