Every morning our sfoglina rolls the day's pasta by hand: pappardelle, tortelloni, pici. Every evening the wood oven bakes pizza from dough we cold-ferment for 72 hours, and we pour natural wine from small Italian growers.
Cold-Fermented Pizza Dough
Fresh Pasta Rolled Daily
From Small Italian Growers
Sit at the marble counter where we make the pasta, with a view of the wood oven.
Native Italian grapes from small growers who farm organically. Wild ferments, little or no filtration.
100% Sangiovese grown at 600m altitude. Sour dark cherries, dried violets, crushed limestone and earthy forest cedar.
Skin-contact orange wine fermented in terracotta amphorae. Dried apricots, sage blossom, delicate tannic grip.
Naturally sparkling pale coral fizz. Electric tart cranberry, wild strawberries, mouthwatering saline acidity.
Imported from small family producers in Emilia-Romagna, Puglia and Campania. Available for click-and-collect.
Single-variety oil, cold-pressed in Puglia within hours of harvest. Peppery and grassy.
Aged 28 months, made from the milk of Reggiana red cows. Crunchy crystals, nutty and rich.
Slow-dried for 48 hours on wooden frames in Gragnano. Rough porous surface for sugo grip.
Gin, Campari and red vermouth, mixed in house. Pour over ice.