2 dishes
Broad hand-rolled ribbons tossed with sauteed wild mushrooms, thyme, and a swirl of truffle butter that turns the whole plate earthy and a little indulgent
Ask for it without the butter.
Ask what it is made with. The menu does not list the ingredients.
16 dishes
Creamy burrata split open over blistered cherry tomatoes and torn basil, finished with a drizzle of basil oil, flaky salt, and warm bread for scooping
Wide ribbons of egg pasta tossed in a beef and pork ragu simmered for hours until it turns deep and rich, finished with a generous shower of Parmigiano Reggiano
San Marzano tomato, fior di latte, and torn basil on a thin, blistered crust, finished with olive oil straight out of the wood oven
Espresso-soaked ladyfingers layered with mascarpone cream and a generous dusting of cocoa, chilled overnight so every layer holds its shape
A crisp fry of calamari and seasonal vegetables dusted in semolina, served hot with a squeeze of lemon and a quick garlic aioli
Little gem lettuce with shaved Pecorino Romano, crunchy garlic breadcrumbs, and a lemony anchovy dressing that doesn't hold back
Slow-simmered beef and pork meatballs baked in San Marzano tomato sauce under melted mozzarella, served with grilled bread for the extra sauce
Thick, hand-cut egg noodles tossed with Pecorino Romano and cracked black pepper until the sauce turns glossy and clings to every strand, a texture dried pasta never quite manages
Delicate hand-pinched agnolotti filled with fresh ricotta and spinach, tossed simply in brown butter and crisped sage so the filling stays the star
Fresh egg quills tossed with crisped guanciale, cracked black pepper, and a glossy egg yolk sauce built off the heat so it never turns to scramble
Spicy soppressata and San Marzano tomato under melted fior di latte, with chili oil drizzled on right before it reaches your table
Cremini and wild mushrooms with mozzarella and a whisper of truffle oil on a garlic base, no red sauce, just deep and earthy
Thin-sliced prosciutto and fresh fig added after the bake, with arugula, shaved Parmigiano, and a balsamic drizzle for a sweet and salty finish
Spreadable Calabrian nduja and fresh mozzarella finished with a drizzle of hot honey after the bake, sweet heat that builds with every slice
A moist olive oil cake with a bright citrus glaze, served with whipped mascarpone and a few candied orange peels
A scoop of vanilla gelato drowned tableside in a hot shot of espresso, simple, fast, and exactly as good as it sounds