Meet our chefs
The people who cook, pour, and welcome you every evening.
Chef Antonio Rossi
Head Chef
Rolls fresh pasta by hand and simmers sauces slowly, using recipes from his family.
Marco Valenti
Sous Chef
Runs the wood-fired oven and lets the dough rest for three days before baking.
Giulia Moretti
Head Sommelier
Chooses Italian wines from small family vineyards in Tuscany, Piedmont, and Sicily.
Luca Bianchi
Restaurant Manager
Makes sure every guest feels welcome, with attentive and friendly service.
Simple Food, Done Properly
Good Italian cooking starts with good ingredients and honest technique. Here is what we stand behind.
Local Produce
We source fresh vegetables, herbs, and seasonal ingredients from nearby farms, so every dish tastes of the season.
Handmade Pasta
Our pasta is rolled and cut by hand every morning, using simple flour, eggs, and patience.
Family Recipes
Many of our dishes come from recipes passed down through our family, cooked the way they always have been.
Trusted Quality
We keep our menu focused and our standards high, so you can count on a good meal every time you visit.
Come Hungry, Leave Happy
Browse our seasonal menu or book a table for your next meal with us.