How do we make our fresh pasta?
On Calle García de Vinuesa, very close to the Seville Cathedral, is the Maccheroni & CO fresh pasta laboratory. Its large windows facing the street allow everyone to see the integral production process of our pasta, an artisanal 100% process directed by our pasta chef Valerio. From here we make our fresh pasta daily, using 8 eggs for every kilogram of soft wheat flour from Italy, with fresh, top-quality ingredients.
Maccheroni's laboratory is the production center for fresh pasta in all of our Italian restaurants, in addition to Maccheroni, L'Oca Giuliva and La Gallina Bianca. From here, every day, we send you fresh Rigatoni, Spaghetti, Fettuccine, Mezzaluna, Ravioli.
The result?
At Maccheroni & Co we recommend that you try the Rigatoni All'Amatriciana a typical recipe from the village of Amatrice, between Lazio and Abruzzo. They wear Italian guanciale, a chacina Italian unsmoked prepared with pork jowl, onion, tomato, chilli and pecorino romano cheese. And without a doubt you cannot stay without trying the Ravioli di ricotta e spinaci alla bolognese.
In La Gallina Bianca the Spaghettoni alle cozze e pecorino, with mussels and cured pecorino romano cheese. And the Mezzelune di limone e mozzarella al scented pomodoro e basilico, Homemade pasta stuffed with organic lemon and mozzarella cheese with fresh tomato sauce and basil.
And in L'Oca Giuliva you have to try the Paccheri alla Genovese di Mare with cuttlefish, prawns, clams and saffron and you will be surprised by the delicious simplicity of the Fresh Spaghetti Pomodoro and Basilico.
We respect traditional doing, times and ways. The Italian food that we serve at our tables is genuinely Italian.
We will wait for you!
