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A neighbourhood trattoria, the Italian way
The kitchen rolls fresh pasta every morning, the dough rests for 48 hours and the wood-fired oven runs from noon. The menu changes with the season and leans on small Italian producers — Pugliese olive oil, Parmigiano aged 24 months, San Marzano tomatoes from the Sarno valley.
Tables are unhurried, walk-ins welcome at the bar, and the wine list is short on purpose: a dozen Italian regions, all available by the glass. Bring family, bring a date, or come in alone with a book — we'll make space.
Opening Hours
What's On The Table
Our current menu — discover it on-site or reserve in advance.
Burrata pugliese, prosciutto crudo aged 18 months, marinated artichokes and grilled focaccia with rosemary oil.
Hand-cut egg tagliatelle with a four-hour beef-and-pork ragù from Bologna, finished with shaved Parmigiano.
Slow-proved Neapolitan dough, San Marzano tomatoes, fior di latte, fresh basil and a thread of olive oil.
Dry-aged T-bone seared over wood embers, served sliced with white beans and lemon-roasted potatoes.
Layered mascarpone, espresso-soaked savoiardi and a dust of bitter Valrhona cocoa, made every morning.
A guided tour through Chianti, Etna Rosso, Soave and a glass of Marsala to finish, chosen by the sommelier.
« A meal is a conversation, and a good one takes time. »
Our Work
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