Since 1962
We’ve been on the same Brooklyn corner for sixty years, serving the neighborhood exactly what it deserves.
Our bricks were seasoned by my grandfather. We burn local oak to blister the crust in sixty seconds flat.
We source tomatoes from the Sarno Valley—sweet, low-acid, and crushed by hand every morning.
Slow fermentation makes for a light, digestible dough that never leaves you feeling heavy.
Every week we run a rotating pasta special based on what’s fresh at the market, served family-style until the pot is empty.
Delivered daily from the neighborhood's best cheesemakers. It’s creamy, salty, and never frozen.
Local lagers and cold carafes of house red. Simple drinks for honest food.