Misirizzi

Mafaldine Carbonara

Ribbon pasta cloaked in silky egg sauce with crispy guanciale -- rich, porky, and executed to perfection

Peperoni Cruschi

Basilicata's signature dried peppers fried until they shatter like thin glass — intensely sweet, smoky, and addictive in a way that makes them disappear before the pasta arrives

Parmigiana di Melanzane

Layers of tender eggplant, tomato sauce, and melted cheese -- the classic done exactly right

House-made pasta

Hand-rolled pasta in southern Italian formats — typically with pork-based ragù or braised greens — that land as the centerpiece of the meal rather than an afterthought

Carciofi Fritti

Crispy fried artichokes with shaved parmesan and crumbled pistachio -- crunchy, nutty, and deeply addictive

Salumi and cheese selection

A rotating board of cured meats with a Basilicata and Calabrian lean — 'nduja, aged caciocavallo, and seasonal accompaniments that pair directly with whatever's open on the table

Natural wine pours

The real reason to visit — a rotating by-the-glass list that skews toward small southern Italian producers most New York wine bars don't stock, curated with evident conviction

Lasagna

Hearty baked lasagna with layers of ragu and bechamel -- the kind of dish that ends a cold day right

Tiramisu

Classic layered mascarpone dessert with espresso-soaked ladyfingers -- a proper Italian finish

Eggs Benedict With Prosciutto