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Arugula Salad with Wild Mushrooms, Parmigiano and Aceto Tradizionale  15

Baby Beet Salad with Sweet Corn and Castelmagno   15

Favas with Mint and Marzolino  17

Asparagus “Milanese” with Duck Egg and Parmigiano  16

Crostini Napoletani with Ricotta, Sardines and Dandelion Greens  13

Gamberoni all’ “Acqua Pazza” Fresh Mediterranean Shrimp in Crazy Water  15

Steamed Cockles in Red Chili Brodetto with Green Onion “Fett’unta”  15

Calamari “alla Piastra” with White Beans and Hot Peppers  16

Prosciutto San Daniele “Riserva” with Horseradish and Cherries  17

Mozzarella di Bufala with Babbo Coppa  14

Grilled Quail with Shaved Fennel and Lardo  16



Gnocchi al Telefono with Mozzarella di Bufala  19

Fettuccine with House-Made Pancetta and Asparagus  24

Garganelli with Swiss Chard, Pancetta and Asiago  19 

Linguine with Clams and Hot Chilies  19

Black Spaghetti with Fennel, Jalapeños and Bottarga  19

Agnolotti with Brown Butter and Sage  20

Pappardelle Bolognese  21

Pork Belly Pyramids with Sweet Corn and Chanterelles  21

Orecchiette with Broccoli Rabe Pesto and Salami Calabrese  18

Beef Cheek Ravioli with Black Truffles and Castelmagno  21

Bucatini all’Amatriciana  19



Grilled Octopus with “Funghi Misti” and Chianti Vinegar  23

Wild Striped Bass with Caponata and Salsa Verde  24

Sea Scallops with Black Ceci and Sweet Corn Vinaigrette  24

Grilled Skirt Steak with Roasted Potatoes and Black Truffle Vinaigrette  23

Hanger Steak with Chanterelles, Baby Leeks, Guanciale and Porcini Mustard  24

Grilled Heritage Pork Loin with Caramelized Fennel and Cherry Vinaigrette  23

“Grigliata Mista” Lamb Chop, Sweetbreads & Beef Tongue with Cipolline and Aceto  27

Lamb Belly “alla Piastra” with Grilled Summer Verdure and Aceto Tradizionale  25

 Guinea Hen “alla Cacciatora” with Braised Escarole  23



Rapini with Roasted Garlic  8

Roasted Potatoes with Rosemary  8

Sweet Corn Fregula  8

Babbo Greens with Roasted Shallots  8



Beef Carpaccio with Fresh Black Truffles and Capezanna Olive Oil  19

Asparagus Ravioli with Ricotta and Spring Onion Butter  24

Spaghettini with Fresh Black Truffles and Parmigiano 65

Crispy Branzino with Roasted Summer Squash and Spicy Calabrese Sauce  25


Tasting Menu 

Sweet Corn Sformato with Babbo Coppa

Lusenti “Emiliana” Malvasia Frizzante 2015


Pork Belly Pyramids with Chanterelles

Bastianich “Vespa Bianco” Venezia Giulia 2014


Guinea Hen “alla Cacciatora”

Masciarelli “Marina Cvetic” Montepulciano d’Abruzzo Riserva 2013


Olive Oil Cake and Gelato — Capezzana Olive Oil + NaCl

Librandi “Le Passule” Val di Neto 2008


49 per person*

(Accompanying wines 35 per person — As listed above)

*Our tasting menu requires the participation of the entire table. 


“Torta Caprese” with “Fior di Latte” and Vincotto  15

Saffron Panna Cotta with Apricot, Saffron Shortbread and Passion Fruit Sorbetto  15

Poppy Seed Meringue with Strawberries, Whipped Cream and Lime  15

Roasted White Chocolate Cheesecake with Coconut Croccante  15

Olive Oil Cake and Gelato — Capezzana Olive Oil, Two Ways + NaCl  17

Pistachio and Chocolate Semifreddo  15

Tartufo — Sicilian Pistachios, Amarena Cherries and Fresh Black Truffle  35

Frutta Fresca  15

Biscotti and Cookies  15

Assortment of Gelati and Sorbetti  15

“Assaggi di Formaggio”  15