MIDA

Cacio e Pepe

Pecorino and black pepper bound into a glossy emulsion over fresh tonnarelli — the dish MIDA stakes its name on

Tagliatelle Bolognese

Slow-cooked meat ragù over wide hand-cut tagliatelle — a steady favorite across both MIDA locations

Pizza al Taglio

Roman-style rectangular pizza sold by weight from a glass case — focaccia-thick crust with rotating toppings

Rigatoni alla Gricia

Guanciale, pecorino, and black pepper over rigatoni — the proto-carbonara, simpler and saltier

Polpette

House meatballs in tomato sauce — a reliable shared starter

Pepperoni and Sausage Pizza