El Diluvio: Authentic Italian

El Diluvio: Authentic Italian


At El Diluvio, Italian cuisine lovers visiting Cuba can find all the authentic delicacies found at restaurants in the European country. As one of Havana's best kept secrets and, unlike many other Italian restaurants on the island, at El Diluvio, all dishes are made with fresh pasta and ingredients, keeping true to the nature of genuine Italian cuisine.

El Diluvio: Authentic ItalianLocated in the opulent Playa district in western Havana, El Diluvio has been delivering real Italian flavor for 18 years, maintaining the same level of quality that has been attracting culinary enthusiasts from day one.

Although its specialty is Italian food including spaghetti, ravioli, gnocchi and pizzas cooked in traditional clay ovens, creating a special and unique flavour, it also offers international dishes, like seafood paella, beef carpaccio, octopus salad and many other specialties.

El Diluvio: Authentic ItalianThe à la carte service also allows customers to request dishes not appearing on the menu. The service provided by the chef and owner is simply another distinguishable trait of El Diluvio.

At El Diluvio, you can organize family parties, birthdays, business lunches and even breakfasts as the restaurant opens to guests at 6:15 am.

If you like your Spaghetti alla Puttanesca or fantastic pizzas made in wood-fired ovens, El Diluvio is one of Havana's gems that you must try.

Calle 72 #1705 e/ 17 y 19, Playa, La Habana
Phone: +(53 7) 202 1531
E-mail: diluvio@eldiluvio.com

El Diluvio Cocktail

El Diluvio: Authentic ItalianIngredients:

1½ oz coconut liqueur
4 oz pineapple juice
2 oz Havana Club rum
3 drops of angostura

Prepare the drink in an 8 oz glass. Fill the glass with ice cubes and add 1½ oz coconut liqueur. Carefully pour fresh pineapple juice, filling more than half the glass. Then add 2 oz Havana Club rum and 2 or 3 drops of angostura. It's good to go!

Classic Ravioli Ricotta e Spinaci

El Diluvio: Authentic ItalianLearn how to make this classic recipe found all over Italy. It is a simple and absolutely wonderful dish.


500 g of fresh egg pasta dough
1 egg white
Salt to the taste

For The Filling:

750 g. fresh spinach, stems removed
750 g. ricotta
2 egg yolks, lightly beaten
¼ tsp. nutmeg
½ tsp. salt
60 g. of Parmesan cheese
1 tsp. of parsley

El Diluvio: Authentic Italian

To Serve:

Melted unsalted butter
Simple spinach sauce
2 tbsp. of cream
Freshly ground black pepper
Parmesan cheese, to preference


To prepare the filling, place the spinach in a pan without water. There should be enough water in the leaves after washing them. With the pot covered, steam for 5 to 10 minutes, until spinach are tender, stirring occasionally. Drain and leave them to cool; squeeze out the excess water, chop and set aside.

El Diluvio: Authentic ItalianIn a bowl, mix all filling ingredients with a wooden spoon, cover and place in the fridge.

Knead the dough for about 10 minutes, or until it is smooth and stretchy. Next, divide dough into six parts. Tear off a tennis ball sized portion and keep the rest covered under a mixing bowl so that it won't dry out. Roll the dough as thin as possible, with a rolling pin, forming strips 10 cm wide. The dough will be sticky, so you will need a bowl of flour on hand. Keep rolling and flipping until you get dough that is paper thin. To fill, work with only two strips at a time, keeping the rest covered with a damp cloth. Proceed rapidly to prevent the drying of the dough.

If you use a ravioli mold, add fl our and carefully cover with a strip of dough, so that it covers the space of the mold. In a bowl, beat an egg and then using your fi nger, spread a little of the beaten egg around the outside of the strips. This beaten egg is the ‘glue’ that will seal the pasta folded over into the finished ravioli shape. Place a teaspoon of filling into each space and cover with another strip of dough. The mold teeth will cut the dough, forming the ravioli.

El Diluvio: Authentic ItalianPlace ravioli on a floured baking sheet in a single layer, and turn occasionally for an even drying. Do not leave them drying for more than 3-4 hours or you can put them in the freezer. Once the ravioli have frozen solid, you can transfer them into a Tupperware style container and continue to freeze them until needed.

To cook your ravioli, drop the ravioli into a boiling pot of water, together with two tablespoons of salt. After the water boils again, cook for 3-5 minutes, stirring gently. Taste.

Remove ravioli with a spoon and place them on a dish with some melted butter to prevent sticking. Heat the spinach sauce. Toss the ravioli in the sauce and serve with grated Parmesan cheese. Enjoy!