Hand-rolled pastas, wood-fired pizzas, and old-world Italian classics that taste like a long lunch in Bologna.
Roman pasta of crisp guanciale, pecorino, eggs and black pepper -- no cream, ever.
Naples-style pie with crushed San Marzano sauce, torn fior di latte and basil leaves on a charred crust.
Silky butter and Parmigiano emulsion clinging to fresh ribbons of egg pasta -- the original Roman version.
Layers of fresh egg pasta, slow simmered ragu, bechamel and Parmigiano baked until bubbling.
Creamy Carnaroli risotto perfumed with saffron threads and finished with bone marrow and Parmigiano.
A wide thin slice loaded with cupping pepperoni in pools of fragrant chili oil.
Fiery tomato sauce with garlic, chili and a finishing flourish of parsley -- Roman home cooking at its finest.
Garlicky white wine clams tumbled with linguine and a snowfall of parsley.
Pillowy olive oil bread dimpled with sea salt and rosemary, baked golden on a stone.
Layered ladyfingers soaked in espresso with a cloud of mascarpone zabaglione dusted in cocoa.