Spaghetti Carbonara
Silky guanciale and pecorino sauce over al dente bronze-cut spaghetti.
Margherita Pizza Napoletana
Pillowy 72-hour cold-fermented crust with San Marzano, fior di latte, and basil.
Wild Mushroom Risotto
Carnaroli rice slow-stirred with porcini, white wine, and aged parmesan.
Lasagna Bolognese
Tender pasta layered with slow ragu, bechamel, and parmesan crust.
Espresso Tiramisu
Espresso-soaked savoiardi and clouds of mascarpone-zabaglione.
Penne Arrabbiata
Spicy red sauce with garlic, calabrian chili, and good olive oil.
Caprese with Heirlooms
Buffalo mozzarella, ripe heirlooms, fresh basil, and aged balsamic.
Rosemary Focaccia
Open-crumb, olive-oiled focaccia with sea salt and rosemary.
Osso Buco Milanese
Cross-cut veal shanks braised in white wine with gremolata.
Vanilla Bean Panna Cotta
Silky cream pudding with a bright berry coulis.