Handmade pasta, shaped by tradition.
Experience regional Italian classics prepared with seasonal ingredients, paired with cellar selections in an intimate candlelit dining room.
Hours
12pm – 11pm
Kitchen
Chef Tasting
Cellar
Regional Pairings
Executive Chef
Chef Marco Rossi
Current Seasonal Specialties
Every dish honors regional Italian heritage with fresh morning market produce, house-extruded pasta, and rare olive oils sourced directly from independent growers.
Tagliolini al Tartufo Pregiato
$38Fresh hand-extruded egg ribbons with shaved black Norcia truffles, cultured alpine butter, and 36-month aged Parmigiano-Reggiano.
Costoletta di Vitello Brasata
$46Slow-braised milk-fed veal chop with caramelized shallot jus, wild forest mushrooms, and creamy soft polenta.
Branzino in Crosta di Sale
$44Whole Mediterranean sea bass baked in aromatic sea salt crust, served with braised fennel, caper berries, and cold-pressed olive oil.
Fiori di Zucca Ripieni
$24Crisp zucchini blossoms stuffed with whipped buffalo ricotta, salted anchovy emulsion, and fresh wild mint.
Ravioli di Zucca & Amaretto
$32Handmade butternut squash parcels with browned sage butter, toasted amaretti crumble, and aged balsamic reduction.
Torta Fondente al Cioccolato & Olio
$18Single-origin dark chocolate flourless gateau with peppery Tuscan olive oil, flaky Maldon salt, and Fior di Latte gelato.
An atmosphere of nocturnal warmth
Step into an intimate candlelit sanctuary where rustic Italian masonry meets quiet modern luxury.
Draped linen & gentle chiaroscuro
The candlelit main hall
Taper candles and recessed bronze wells illuminate custom linen-draped tables, creating an unhurried, private dining pace.
Over 400 regional Italian reserves
Artisanal wine vault
Floor-to-ceiling aged oak racks housing rare Barolo, Brunello, and natural orange varietals curated by Head Sommelier Sofia Bianchi.
Live wood-fired flame & craft
Open culinary hearth
Watch Executive Chef Marco Rossi and the brigade hand-roll regional pasta and finish wood-fired mains in front of the open kitchen pass.
Textured Tuscan parchment walls
Warm amber architectural sconces
Custom cast-bronze sconces cast a warm, flattering glow across hand-troweled plaster walls and Florentine archways.
Where regional tradition meets contemporary artistry
Every morning begins with stone-ground heirloom flour, fresh farm eggs, and seasonal herbs harvested at dawn. We roll and shape each noodle by hand, honoring generations of regional Italian wisdom while bringing thoughtful modern balance to every plate.
By partnering directly with regional olive growers, heritage dairy crafters, and local sustainable farms, our seasonal menu reflects a deep reverence for the soil and sea of Italy.
Words of praise for an unforgettable culinary evening
Regional recipes made by hand daily, cellar selections guided by our sommelier, and warm candlelight hospitality.
“An unforgettable Italian experience with warm ambiance and delicious handmade pasta that transports you straight to Emilia-Romagna.”
Jane D.
Epicurean Review
“The best place in town for authentic regional flavors and thoughtful service. The sommelier's vintage Barolo pairing was pure perfection.”
John S.
Florence Culinary Club
“From the delicate charred crust on the focaccia to the sublime tiramisu, every detail reflects modern craftsmanship grounded in tradition.”
Elena V.
Gourmet Traveler
Reserve your table for an unforgettable evening
Join us for dinner, weekend brunch, or intimate private gatherings curated with regional Italian passion and warm candlelight.
