Fettuccine are made daily from an extra thin pasta dough, made with extra fresh eggs, and cooked in boiling water for just 30 seconds, drained and served in the classic oval serving plate. Seasoning is simpe: fresh grass-fed butter categorically at room temperature and a generous dusting of finely grated Parmigiano Reggiano.

The Mantecatore works directly in the dining room. With a rotating upward movement and a cadence that is reminiscent of the Valtz, he folds the fettuccine from the bottom up coating them butter and parmesan right in front of the diners.
This routine, the repetitiveness and cadence of the circular gesture, creates a silky emulsion that elegantly envelopes the thin and tender egg noodles.
The Fettuccine will melt in your mouth, revealing the absolute pleasure of simplicity: a confort food that will bring you back to childhood.