San Marzano D.O.P. tomatoes, fior di latte mozzarella, fresh basil, extra virgin olive oil, and a whisper of sea salt on our 72-hour fermented dough. The queen of Naples, done right

San Marzano tomato base, fior di latte, spicy Salame Piccante from Calabria, fresh red chili, and a drizzle of chili-infused olive oil. Named after the devil for a reason

Tomato, fior di latte, artichoke hearts, black olives, roasted ham, and fresh mushrooms. A colorful classic from Rome that brings the whole garden to your plate

Four seasons on one pizza — artichokes (spring), olives & prosciutto (summer), mushrooms (autumn), and roasted peppers (winter). Each quadrant is its own little masterpiece

No tomato — just four Italian cheeses melted into creamy heaven: gorgonzola, taleggio, Parmigiano-Reggiano, and fior di latte. Finished with a drizzle of chestnut honey

Creamy mushroom base with fior di latte, sauteed wild mushrooms, shaved black truffle, and a soft egg cracked in the center that bakes right on the pizza. Pure decadence

White pizza with fior di latte and grana padano, topped after baking with ribbons of Prosciutto di Parma D.O.P., wild arugula, and shaved Parmigiano. Fresh, salty, perfect

A Neapolitan street classic — crumbled Italian sausage, bitter friarielli (broccoli rabe), smoked scamorza, and a touch of chili. Bold, rustic, unforgettable

Folded pizza dough stuffed with ricotta, fior di latte, salame, and San Marzano tomato — baked until golden and puffed. Served with a side of marinara for dipping

Ricotta, smoked mozzarella, spinach, Italian sausage, and roasted red peppers sealed inside our pizza dough and baked. A meal wrapped in a warm, golden embrace

The Pugliese cousin — mini fried calzone stuffed with tomato and mozzarella, crispy on the outside, molten on the inside. Street food from Bari that's absolutely addictive. Two pieces

Sweet pizza dough folded around warm Nutella and fresh sliced banana, baked until crisp, dusted with powdered sugar. Because why shouldn't dessert be a calzone?

Grilled sourdough rubbed with garlic, topped with vine-ripened cherry tomatoes, fresh basil, and a generous pour of cold-pressed extra virgin olive oil. Simple, perfect

Sicilian golden-fried risotto balls filled with ragu bolognese and mozzarella, served on a bed of San Marzano marinara. Crispy shell, creamy heart. Three per order

Lightly battered and fried — calamari rings, shrimp, and zucchini ribbons. Served with lemon wedges and a roasted garlic aioli. Crispy, salty, squeeze of lemon, done

Imported buffalo mozzarella from Campania, heirloom tomatoes, and fresh basil layered in a circle. Finished with flaky sea salt, cracked pepper, and aged balsamic

Al dente spaghetti in a sauce of San Marzano tomatoes slow-simmered with garlic, basil, and the finest olive oil. The simplest dish is the hardest to perfect — we've been working on this one for years

Grandma's recipe — layer after layer of fresh egg pasta, slow-cooked ragu bolognese, creamy bechamel, and Parmigiano-Reggiano. Baked until bubbling and golden on top

Hand-rolled potato gnocchi — pillowy little clouds — tossed in fresh basil pesto Genovese with pine nuts and Parmigiano. Light, fragrant, and completely handmade every morning

Roman simplicity at its finest — tonnarelli pasta tossed with Pecorino Romano and cracked black pepper, emulsified with pasta water into the creamiest sauce you've ever tasted. Three ingredients, pure magic

Crisp romaine hearts, our house anchovy-garlic dressing, crunchy croutons from yesterday's bread, and generous shavings of Grana Padano. Not the Caesar you know — better

Wild arugula with shaved Parmigiano, toasted pine nuts, and a lemon-olive oil dressing. Peppery, nutty, bright — the perfect side to any pizza

Tuscan bread salad — chunks of day-old sourdough soaked in tomato juices, mixed with heirloom tomatoes, cucumber, red onion, and fresh basil. Summer in a bowl

Mixed seasonal greens with cherry tomatoes, shaved carrots, and a light red wine vinaigrette. Fresh, crisp, and dressed tableside

Layers of espresso-soaked savoiardi biscuits and mascarpone cream, dusted with bitter cocoa. Made fresh each morning — no shortcuts, just the real thing

Silky vanilla bean panna cotta with a tart raspberry coulis and fresh berries. Wobbles on the plate exactly as it should — creamy, delicate, heavenly

Crispy fried pastry shells filled to order with sweet ricotta cream studded with dark chocolate chips and candied orange. Two per order — one is never enough

A scoop of creamy vanilla gelato drowned in a hot shot of freshly pulled espresso. The hot-cold contrast is what makes it — watch the gelato melt into a coffee cream dream

Double shot of our house-roasted Italian espresso blend — dark, rich, with notes of dark chocolate and toasted hazelnut. Served in a warm ceramic cup

House-made lemonade with Amalfi lemons, a touch of Sicilian orange blossom water, and just the right amount of sugar. Served over ice with fresh mint

Blood orange Italian soda — deep crimson, bittersweet, and intensely refreshing. Imported from Sicily, served ice cold in the bottle with a glass

Our house red — a rustic Montepulciano d'Abruzzo. Medium-bodied with notes of dark cherry and dried herbs. The perfect companion to any pizza. Glass (6 oz)