More Pasta Lab


  • 1,5 LB mezze maniche pasta
  • 7oz pork cheek
  • 1 onion
  • 1 LB peeled tomatoes
  • 1,5 cups grated pecorino romano cheese
  • 1 glass of white wine
  • 1 fresh chilli pepper (if you want)
  • EVO
  • salt

Sautè onion and pork cheek carefully in a pan with olive oil.

Deglaze with white wine and add the peeled tomatoes and chilli.

Boil pasta in salted water, put pasta into the sauce and cream with plenty of pecorino.

Our restaurant can accommodate up to 2500 guests, with a total area of ​​over 10,000 m2, including 7 luxurious parties, a special food court with open space. Along with modern equipment, professional management team, chefs have many years of experience in the culinary field.

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