Naples-style dough proofed 48 hours, blistered in a 900°F oven.
Cut fresh daily — pappardelle, tagliatelle, and cavatelli.
Book our back room for parties of 12–30 guests.
Three generations of the Bianchi family have been rolling pasta and firing pizza the traditional way — with imported flour, San Marzano tomatoes, and a lot of patience.
"Feels like eating at a friend's table in Napoli. The cacio e pepe is unreal."
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