Many of our signature dishes use recipes from different areas of Northern Italy, like Milan, Bergamo, Liguria, and Piedmont. Scroll down below to read more about the ingredients and cooking methods that shape our cuisine.
Our wine list changes often so be sure to ask your server for suggestions. We will always have a great selection of wines from locations all over Italy, like Tuscany, Veneto, and Abruzzo to name a few.
*we do not allow outside food or drink*
Stands for Denominazione d' Origine Protetta, in English this translates to Protected Designation of Origin. DOP is a strict labeling of food in Italy to preserve and protect regionally produced foods from less superior versions.
Also known as crescenza, it is a type of Italian cheese typical of northern Italy.
Hot thin flatbread typical of Liguria.
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy.
A seasoned, salt-cured meat cut from pork belly, the underside of the pig. It is light pink with a dense, silky texture, and nutty flavor. Pancetta is commonly sold in thin slices in Italy, but most often sold cubed in the United States.
Pesto alla Genovese
A sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, and Parmigiano-Reggiano, all blended with olive oil.
An Italian cow’s milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella (mozzarella di bufala and cream), giving it a soft texture.
A sauce containing lemon juice, butter, and capers.
A sauce made of mushrooms, marsala wine, and cream.
A cooking style in which a main ingredient is combined with cheese and coated with tomato sauce before being baked.
A spicy Italian salami.