From the wood oven and the pasta bench

Ventuno cooks contemporary Italian: pizza fired in the wood oven, pasta made by hand, antipasti built on whatever the season is doing. The list moves with the produce. Takeaway is available as well.

Groups of 11 to 40 do not order from the card. They take a banquet sharing menu at one of two levels, classic or premium, and it comes out to be shared. The events team settles which one, and any dietary requirements, before the day.