Enoteca Sociale

House-made pasta

The kitchen's defining strength — hand-formed and seasonally composed, with the kind of texture and restraint that makes the sauce secondary

Cacio e pepe

A Roman staple executed with proper technique — sharp pecorino, coarsely cracked pepper, and pasta that holds the emulsion

Antipasto and charcuterie selection

A rotating spread of Italian cured meats and seasonal accompaniments that anchors the meal before pasta arrives

Braised meat pasta

A slow-cooked ragu — typically a rich braise folded through wide-cut pasta — that rewards the patience of a longer evening

Tiramisu

A classic house-made version — worth ordering if you have room, executed without shortcuts