Handmade pasta. Wood fire. No shortcuts.
Fresh pasta rolled every morning, pizzas pulled from a wood-burning oven, and a menu that follows the market. Dinner here is meant to be lingered over — come hungry and stay a while.
✔ Takeout and delivery, every day
Our dishes
A short tour of the kitchen — the full menu goes deeper.
Dalla legna
Naturally leavened dough, a 48-hour ferment, and a wood fire. Our pizzas come out blistered, chewy, and gone in minutes.
Pasta fresca
Rolled and cut in-house every morning. From a three-hour ragù to a three-ingredient cacio e pepe, the pasta is the point.
Secondi
From the grill and the wood oven: brick-pressed chicken, whole roasted branzino, and a ribeye worth arguing over.
From the wood fire
Our dough ferments for two full days before it ever meets the flame — that is where the flavor and the blistered, chewy crust come from. The toppings stay simple on purpose: good tomatoes, fresh mozzarella, and whatever the market talked us into this week.
Every pie is finished with a ribbon of olive oil and a fast trip to your table — pizza does not believe in waiting, and neither do we. Ask about the white pies; they have a following.
Plate of the week
Cozze in Bianco!One dish gets the spotlight each week. Right now: mussels steamed in white wine, garlic, and a little chili, with grilled bread for chasing the broth. Friday through Sunday — gone when they're gone.
What our customers say...
Straight from our guests — the good, the great, and the seconds-ordered.
Desserts
Save room, or don't — we'll make room. The tiramisù is a grandmother's recipe, dusted at the table, and the olive oil cake has converted more than a few skeptics.
If choosing is hard, the affogato is dessert and coffee at the same time — the most efficient decision on the menu.
Drop by and say hello
A few steps off the main square, where the evening slows down. Bring friends — this menu was built for the middle of the table.
✔ Everything on the menu travels — take it home