The signature pasta at Macchialina and the restaurant's best-selling dish. Cavatelli — small tube-shaped pasta — is hand-rolled daily and tossed with tender pork meatballs and shards of crispy porchetta. The pasta clings to a light sauce made from the meatball cooking liquid, ensuring every bite has texture and flavor. Aged Pecorino Romano adds a salty, mineral finish that brightens the richness of the pork.
Tips from diners
Order this. It's why the restaurant is known. The hand-rolled cavatelli combined with the two pork preparations is a masterwork of simplicity.
Take a moment to feel the texture of the pasta on your fork — the hand-rolled surface catches sauce differently than machine-made pasta.
The signature dessert. Traditional tiramisu is refined here with a layer of dulce de leche-sweetened cream that adds caramel notes. A cap of crispy espresso granita (finely frozen espresso crystals) adds texture and a bitter contrast. The combination of textures — soft cake, creamy filling, and crunchy granita — and the balance between sweetness and bitterness make this a memorable conclusion.
Tips from diners
Save room for this. The portion is generous and meant to be shared, but one person can finish it by lingering over coffee.
The Italian classic executed with precision. Long strands of spaghetti are tossed with an emulsion made from grated Pecorino Romano and pasta water, seasoned with generous quantities of freshly cracked black pepper. The simplicity is the point — the quality of the pasta, the age of the cheese, and the freshness of the pepper determine the quality of the dish. Macchialina's version is sharp, peppery, and creamy without cream.
Tips from diners
Order this on a lunch visit — the Sunday brunch service often offers it and the midday light highlights the simplicity of the dish.
A refined take on the Bolognese that Chef Pirolo learned from his grandmother. Wagyu beef is slow-cooked for hours until completely tender, then hand-chopped and combined with tomato and aromatic vegetables. The sauce coats wide ribbons of fresh tagliatelle. The use of wagyu — with its marbling and depth — elevates this from a traditional ragù to something richer and more complex. Finished with grated Parmigiano Reggiano.
Tips from diners
This is the dish to order when you want to taste the difference between regular beef and wagyu. The marbling creates a sauce with more body and richness.
A main course that showcases the restaurant's commitment to technique. Thin veal cutlets are breaded and pan-fried until golden, then finished in the oven with fresh mozzarella and a bright tomato sauce. The result is a crispy exterior that gives way to tender veal, with the cheese melting into crevices and the sauce providing acid and sweetness.
Tips from diners
Order this as a second pasta course or as a main. It's substantial enough to share if you're having multiple pasta dishes.
Macchialina Taverna Rustica is led by Chef Michael Pirolo and earned a Michelin star in 2022 (maintained through 2025). The restaurant opened in Miami Beach and focuses on hand-made pasta, seasonal ingredients, and the simplicity of Italian cooking done with precision. The menu is intentionally concise — just a few starters, pastas, and mains — allowing the kitchen to focus on execution. The wine list emphasizes lesser-known Italian varietals and biodynamic bottles.
Macchialina is consistently booked, especially Thursday-Saturday nights. Book via Resy at least 2 weeks in advance. The Michelin star and limited seating (around 40 seats) mean tables turn quickly — expect a 1.5- to 2-hour dining window.
Sunday brunch (11 AM - 11 PM) is one of the easiest times to get a table. The service and food quality are the same as dinner, but the vibe is more relaxed and booking is less competitive.
The wine list emphasizes lesser-known Italian varietals and biodynamic bottles. Ask the sommelier for guibalance — they're knowledgeable and can recommend pairings under $60 by the bottle.
Consider doing 3-4 pasta courses instead of a pasta and main. The portions are designed for sharing and multiple tastes allow you to experience the range of hand-made pastas.
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