TUTTA PASTA

Appetizer size / Main Course

CAPELLINI
$120 - $160
With fresh tomato sauce and sweet basil.
PENNETTE PRIMAVERA
$130 - $175
Short pasta with a combination of fresh vegetables sautéed in olive oil and fresh tomato
CANNELLONI
$135 - $185
Ricotta cheese and vegetables gratine.
RAVIOLI
$135 - $185
Ricotta cheese and spinach in fresh tomato sauce
LINGUINE
$300 - $415
With shredded crab meat, fresh tomato and white wine.
GREEN TAGLIOLINI
$200 - $290
With shrimp in a light white wine sauce.
LINGUINE FRUTTI DI MARE
$200 - $300
Fresh fillet of fish, shrimp, calamari, octopus and sea scallop.
VITELLA CHEF AMÍLCAR
$165 - $240
Veal émince (thin slices) in a creamy porcini mushrooms sauce served over tagliolini.
FETTUCCINE A LA BOLOGNESA
$140 - $190
The traditional, ground beef and fresh tomato sauce.
FETTUCCINE ALFREDO STYLE
$125 - $165
FETTUCCINE ALFREDO STYLE
$155 - $220
With chicken
SPAGHETTI AMATRICCIANA
$140 - $185
A mild Italian sausage an fresh tomato.
SPAGHETTI A LA CARBONARA
$145 - $190
Pancetta and sautéed onion.
TRIPASTA DOLCE VITA
$150 - $200
Cannelloni of ricotta cheese, lasagne a la bolognesa and pennette a la Napoletana
LASAGNE A LA BOLOGNESA
$150 - $200
The traditional ground beef and fresh tomato sauce.
RIGATONI VIVA MÉXICO
$135 - $185
Short pasta with chorizo (spicy pork sausage) mushroom, jalapeños & onion.
LINGUINE MADE WITH CHIPOTLE
$130 - $170
lightly spicy

Prices in pesos, includes 16% Tax