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Arugula Salad with Wild Mushrooms, Parmigiano and Aceto Tradizionale  15

Baby Beet Salad with Sweet Peas and Castelmagno  15

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 Rhubarb Mostarda  17

Mozzarella di Bufala with Babbo Coppa  14

Roasted Spring Radishes with Rabbit and Vin Cotto  15

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 Peas and Morels  21

Orecchiette with Stinging Nettle 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 Black Sea Bass with Caponata and Salsa Verde  24

Crispy Branzino with Spring Peas and Spicy Calabrese Sauce  25

Sea Scallops with Favetta and Pea Vinaigrette  24

Grilled Skirt Steak with Roasted Potatoes and Black Truffle Vinaigrette  23

Grilled Heritage Pork Loin with Caramelized Fennel and Rhubarb Vinaigrette  23

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

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

Lamb Belly “alla Piastra” with Spring Scafata and Aceto Tradizionale  25



Rapini with Roasted Garlic  8

Roasted Potatoes with Rosemary  8

Sweet Peas with Pancetta  8

Babbo Greens with Roasted Shallots  8


Favas with Mint and Marzolino  17

Bavette with Ramps, Breadcrumbs and Pecorino  23

Asparagus Ravioli with Ricotta and Spring Onion Butter  24

Guinea Hen “alla Cacciatora” with Braised Escarole  23


Tasting Menu 

Babbo Coppa with Roasted Radishes

Principe Corsini, Vino Spumante Rosé Brut NV


Pork Belly Pyramids with Morels

Bastianich “Vespa Bianco” Venezia Giulia 2014


Grilled Hanger Steak with Fregula Verde

Masciarelli “Marina Cvetic” Montepulciano d’Abruzzo Riserva 2011


Olive Oil Cake and Gelato — Capezzana Olive Oil + NaCl

Argiolas “Angialis” Isola dei Nuraghi 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 and Passion Fruit Sorbetto  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

Biscotti and Cookies  15

Assortment of Gelati and Sorbetti  15

“Assaggi di Formaggio”  15