What they say:
Semola's kitchen mixes innovation with Italian tradition. Classics like lasagna and linguine pommidoro sit alongside the less well-known dishes like the Pinsa Romana, described as "the ancestor of pizza" with a thin, crispy base, available as a Margherita or with tuna and onions. The chefs dedicate huge amount of care and attention to each dish, with pasta made fresh and new sauces available everyday. Only the freshest ingredients are used, sourced locally and from their native Italy, so as to keep their environmental impact low.