Dried pasta

(Barilla) 500g Spaghetti no.3 500g Penne 500g Ditalini (Soup pasta) 500g Tagliatelle
(Egg or spinach) £2.00 £2.00 £2.00 £3.00

Homemade Fresh Sauces
(250ml approx.)



£2.50 £3.50


Paglia e Fieno
Tomato, pancetta & cream

Verdi sauce
Tomato, mushroom & cream


£3.50 £3.50


(350ml approx.)

Tomato, anchovies, olives, capers & garlic
Veg Veg Veg £4.00 £4.00 £4.00

Tomato Minestrone

Tomato, garlic & clams

£3.50 £5.00

Tomato, seafood, wine & garlic

Pasta e fagioli
(Pasta & beans)

Meat sauce


428 Finchley Road Childs Hill London NW2 2HY Tel. 020 7794 3603
Available to pre-order. All food supplied cold.

Giacomo’s Specials
(Marinated) Homemade cantucini (Biscotti) Homemade saladdressing Breadcrumbs 200g 250g

£2.00 £4.00 £4.00

Homemade Pasta
(Available on request)

One portion (125/150g)

£4.00 £2.00 £2.00 £2.00 £2.00

One portion (250g)


Olio di Buccino

£2.00 500ml £5.00

Fettuccine (egg or spinach)
Two portions (250g)

(Cold-pressed and unfiltered from my family estate -It is cold-pressed; I was there and it was cold!)

Two portions (250g)

Two portions (250g)

Soups & Sauces
FRESH All our sauces and soups are homemade and contain no preservatives save for a pinch of salt. Best eaten on the day of purchase, but if kept in the fridge it should be safe to eat 3 or 4 days later. STORAGE Can be frozen on day of purchase - with little loss of flavour. RE-HEATING Can be re-heated in the microwave in 3 or 4 short bursts remembering to mix in-between and add a little water to allow for evaporation. If using a pan, stir continuously and add a little water again to allow for evaporation. SERVING All sauces once piping hot will benefit from the addition of a drizzle of cold extra-virgin olive oil, or a dollop of butter, or better still a nice spoonful of mascarpone.

Our dried pasta is by far the most expensive and by far the best on the market. It is double the price of the supermarket’s own brands, and 20% to 50% more than other top brands. The quality really shows - I would not use anything else. However, in the name of science I have researched, for you, and tasted, other brands. ‘De Cecco’ and ‘Buitoni’ seem to be the next best, and from the supermarkets own brand’s, surprisingly Asda’s is the one I like most. COOKING TIPS Never ever over-cook pasta. Some time ago one of our crazy Italian MPs proposed to make it a criminal offence; believe it or not he had a following. 10% to 20% less cooking than is recommended on the packet is best. Don’t forget pasta goes on cooking after draining. Salt between 7g to 10g per litre, use lots of water, 10 litres per 1kg is not a bad ratio. If too little water is used it will cool too quickly when the pasta is added, and it will take too long to come back to boiling point making your pasta soggy.

These are homemade, handmade and suitable for vegetarians (with a cheese and spinach filling). STORAGE We find it best to freeze immediately after making. It is not a good idea to let them dry even slightly as they dry unevenly giving the cardboard taste you get from some supermarket varieties. COOKING & SERVING Cook from frozen for approx 7min in boiling salted water. Eat with as plain a sauce as possible; olive oil or butter with a sprinkle of parmesan cheese is my favourite.

Ordering Tips
Some items like homemade pasta are not always available so please ask. Given enough notice we can make any quantity of the pasta shapes mentioned.

Our Salad dressing & Biscotti
They are all natural and keep for weeks. Saying that, I’ve only ever tried (as an experiment) to keep them for four weeks and found no change in flavour or consistency!

Buon Appetito!
Giacomo Giovanni & Antonietta xxx