Like eating at home, at grandma’s.

Three generations,
one recipe:
no rush.

In 1974 Nonna Emma had six tables and an oven. Today there are twenty-two tables and it’s the same oven: we light it at six in the morning and let it work until evening.

Pasta is rolled every day, bread is made in-house, and the meat comes from two farms less than twenty kilometres from here. It’s not a philosophy: you can taste it on the plate.

A table
for tonight?

We reply within an hour during opening hours. For groups of more than ten people, a phone call is best.