Pizza
Margherita della casa
San Marzano tomato, fior di latte, basil, olive oil.
Wood-firedSkip to contentMingosPizzeria · Pasta fresca The classics,
Four reasons to arrive hungry.01 02 03 04 
Preparazione / every afternoon
Tomato · Basil · Olive oil · Time
Restaurant journal · Issue 06
Pizza, pasta, and a table waiting for you.
A neighborhood trattoria serving slow-fermented pizza, hand-cut pasta, and the Italian classics we grew up around.
- Today
- 12:00–22:30
- Dough
- 48h fermented
- Pasta
- Rolled daily
What we are known for
The classics,
done properly.
Four reasons to arrive hungry.Pasta
Tagliatelle al ragù
Hand-cut ribbons, slow beef and tomato ragù, parmigiano.
Rolled dailyForno
Lasagna della domenica
Layered pasta, béchamel, ragù, mozzarella, crisp edges.
Sunday recipeDolci
Tiramisù classico
Espresso, mascarpone, cocoa, savoiardi, no shortcuts.
Made hereLa nostra cucina
Flour on the table. Sauce on the stove. Everyone welcome.
We cook the way a traditional neighborhood restaurant should: dough given time, pasta made by hand, sauces simmered slowly, and portions meant to be shared.
- 01 Italian flour and long fermentation
- 02 Pasta mixed and rolled every morning
- 03 Seasonal produce from nearby growers