Nonna's Table

Creamy Puglian burrata, 24-month prosciutto di Parma, grilled sourdough.

Charred bread, datterini tomatoes, basil, Ligurian olive oil.

Slow-braised beef and pork meatballs in Sunday sauce.

Guanciale, pecorino romano, egg yolk, fresh tonnarelli. No cream — ever.

Eight layers of fresh egg pasta, ragù bolognese, béchamel, parmigiano.

San Marzano tomatoes, fior di latte, basil — 48-hour dough, wood-fired.

Carnaroli rice, porcini from the Apennines, aged parmigiano, thyme.

Hand-rolled potato gnocchi, brown butter, crispy sage.

Savoiardi soaked in espresso, mascarpone cream, bitter cocoa. Nonna's ratio.

Silky vanilla cream, warm forest-berry compote.

Fior di latte gelato drowned in a double espresso.

Sangiovese from a small Radda estate. House pour.

Pressed Amalfi lemons, sparkling water, a little sugar.