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AltoVino
Seasonal regional Italian; handmade pasta, whole-animal butchery, exclusively Italian wines.
Pappardelle Bolognese
Mushroom Tagliatelle with Shaved Truffle
Olives
Bucatini with Shrimp and Lobster Broth
Fried Olives Stuffed with Braised Oxtail
Ascolane
10-Hour Bolognese
Long-simmered bolognese over handmade pasta.
Handmade ribbons of pasta in a rich, slow‑cooked meat ragù with balanced acidity and savory depth
Creamy mushroom-sauced tagliatelle finished with shaved truffle.
Marinated olives with citrus zest, Calabrian chili, garlic, caperberries and rosemary—bright and savory opener
Thick tubes of bucatini swimming in a creamy, aromatic shrimp and lobster broth with white wine — oceanic, luxurious, and deeply satisfying
Olives stuffed with braised oxtail and parmesan, then fried.
Crisp fried olives stuffed with red‑wine‑braised oxtail and Parmigiano‑Reggiano—rich, savory, and texturally playful
Chicken Liver Pate Bruschetta
Velvety chicken liver spread on crisp toast — classic Italian antipasto executed with precision
Autumn Pear Salad
Two types of pears with hazelnuts and Gorgonzola.
Ricotta and Spinach Ravioli
Large, plump ravioli packed with creamy ricotta and earthy spinach in a delicate sauce — handmade quality you can taste in every bite
Insalatina
Seasonal greens with Asian pear, pomegranates, toasted almonds and parmigiano‑reggiano in a crisp apple vinaigrette
Chestnut Tagliatelle
Chestnut‑infused tagliatelle in slow‑roasted pork shoulder ragu with porcini, fennel and savoy cabbage—earthy and comforting
Dry-Aged Porterhouse for Two
A one-kilo showpiece of dry-aged beef with braised radicchio, corona beans, and roasted bone marrow — a carnivore's dream meant for sharing
Beets and Carrots
A vibrant seasonal plate of roasted beets and carrots — simple, colorful, and a fresh counterpoint to the richer dishes
Spaghettoni
Thick spaghetti with San Marzano tomato, guanciale, chili, pecorino Toscano and toasted breadcrumbs—savory and texturally satisfying
La Fiorentina (1 kg dry-aged porterhouse)
Massive dry‑aged porterhouse for two, with balsamic‑braised radicchio, gremolata, roasted bone marrow and aged balsamico
Pan-Seared White Fish with Vegetables
Pork Chop with Fruit Crostini
Dessert Pastry with Ice Cream and Chocolate Sauce
Strawberry Panna Cotta
Based on 415 reviews
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