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OLIO E PIÙ
Wood-Fired Pizza
Spaghetti alla Carbonara
Cacio e Pepe
Margherita Pizza
Bruschetta with Burrata
Burrata
Roman-style thin crust with a charred, airy cornicione and high-quality toppings — the margherita and truffle variations are consistently praised for their balance and restraint
Porky prosciutto bits swirled through rich, eggy sauce with a kick of black pepper — textbook carbonara
A Roman classic done properly — silky tonnarelli coated in a glossy, peppery pecorino sauce with no clumping and a sharp, assertive finish
Wood-fired Neapolitan-style pizza with puffy charred crust, San Marzano tomato, and fresh mozzarella
Grilled bread topped with creamy burrata and ricotta cream — simple, rich, and irresistible
Creamy, fresh burrata served with seasonal accompaniments — a reliable opener that showcases the kitchen's commitment to quality imported dairy
Tagliolini al Tartufo
Delicate thin pasta ribbons tossed with truffle — aromatic, earthy, and luxurious
Tagliatelle al Ragù
Slow-cooked meat ragù clinging to hand-rolled egg tagliatelle — rich and deeply savory without being heavy
Boiled Red Octopus
Tender octopus served warm with a Mediterranean preparation — clean, briny, and satisfying
Truffle Pizza
A standout variation featuring black truffle, fontina, and egg — earthy and indulgent, one of the most-ordered pies on the menu
Fritto Misto Primavera
Lightly battered and fried seasonal vegetables — crispy, airy, and perfect with a squeeze of lemon
Antipasto Board
A curated spread of cured meats, olives, and imported cheeses — a solid way to open the meal while the kitchen fires the main courses
Tiramisu
A classic Italian finish — properly soaked ladyfingers, mascarpone that holds its structure, and a generous dusting of cocoa
Negroni
Well-balanced house Negroni — a reliable choice in a room that leans into the Italian aperitivo spirit
Based on 11,113 reviews
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