We are happy to welcome you at our small take-away restaurant at Oktogon. We're open every day from 10 AM to 10 PM.
Check it out!
In our cozy manufacture, we are devoted to make thin crust neapolitan pizzas and a wide variety of pastas from tagliatelle to casarecce.
We have a constantly changing menu: classic and gourmet sauces and ragus, pizzas and calzones. We make sure you will find something you fancy.
How can you make a pasta with hole in it? How to make authentic bolognese sauce? Why is it important to use copper molds?
When we had too much questions, we decided to learn every bit of pasta making ourselves.
We are devoted to artisan pasta ever since. Whether making pizza or tagliatelle, tossing the dough or cutting even pieces, the goal is to make it perfect. You can ask for margherita or arrabiata, go for crusty pizza or a perfectly cooked al dente pasta, we make sure that you have it in a few minutes. The only thing to decide is what you are in the mood for: Pizza or Pasta?
You can find our weekly menu on our Facebook fan page.
We make our thin-crust Neapolitan pizzas one after the other.
We have our daily favourites, but we also love to make classics like Margherita.
It changes quite often, so it is better if you drop by and check out for yourself!
We like to experiment with different pasta shapes, types and sauces so our menu changes quite often.
This way you can try many variations (and we don’t get bored either.)
Every day you can choose from 3 types of pasta and classic and gourmet sauces and ragus. We also offer oven-baked pasta dishes.
OUR HOMEMADE PASTA
You think you eat a lot of pasta?
Don't worry, italians eat 25 kg of pasta in a year! Hungarians eat only 7,5 kg.
How to cook the perfect pasta?
1. Use a large pot and plenty of water - so the pasta doesn't stick
2. Don't overcook! Al dente means: to the tooth.
The pasta should be a bit firm, offering some resistance to the tooth, but tender
3. Never ever rinse the pasta! (unless you make cold pasta salad)
4. Keep some of the cooking water: the strachy water will add a little body to whatever sauce you choose
Penne, fusilli and spaghetti? Come on, there are so much more: over 300 shapes and many variations!
for example casarecce (from Sicily, it's very narrow, twisted and rolled tube), tagliatelle (from the world 'cut' - it's long
and ribbon-like in shape), or bigoli (similar to spaghetti, but thicker)
We love colors! To cheer you up, we experiment with colored pastas every now and then.
We use natural ingredients only, for example carrots, squid ink, spinach
The word 'pizza' was first documented in 997 AD in Gaeta, Italy. Margherita pizza got its name from the queen Margherita of Savoy. According to a popular tradition, it was made for her in 1889 when she visited Naples. The colors used to resemble the Italian flag: red / white / green: tomatoes / mozzarella / basil.
Roman pizza al taglio: pizza by the cut. These rectangular pizzas are also caled pizza al metro
Neapolitan pizza: small, rhin-crust pizzas made in a wood-burning oven.
Sicilian pizza: originating in Palermo. The name literally means 'sponge', which describes the way
the dough behaves when soaking up the oils in the pan.
The Italian word for tomato is pomodoro, which literally means: golden apple (pomo d'oro).
The Spanish name is tomate - they used the original, aztec name 'xitomati'.
Hungarian name: paraicsom - its name used to be 'paradicsomalma', which means 'the apple of paradise', but it shortened to paradise/paradicsom during the centuries.
You can reach us via phone and e-mail.
+36 30 726 5713
Every day: 10:00-22:00
1064 Budapest, Oktogon 4. hungary