We roll every sheet of pasta by hand each morning, fire the oven with oak at four, and light the first candle at five. Dinner here is slow on purpose.
The kitchen
From the board to the fire.
06:00
Flour & eggs, every morning.
Tipo 00 flour, free-range yolks, folded and rolled by hand before the doors open.
11:00
San Marzano tomatoes.
Slow-cooked for six hours with olive oil, garlic and a little patience.
15:00
Basil from the garden.
Picked an hour before service, torn by hand, never chopped.
16:00
Into the oak fire.
Our oven runs at 480 °C. Ninety seconds and the crust is ready.
The cellar
Small Italian producers.
Forty bottles, mostly from families we've visited. Ask for a taste before you choose.
Reservations
Choose your table.
Date
Time
Guests
Pick a table, a date and a time.
Demo only: no booking is made.