Sfoglia

Cacio e pepe

The Roman benchmark executed with restraint — glossy emulsified Pecorino Romano sauce, aggressive black pepper, and pasta cooked to the right side of al dente

House-made pasta

The kitchen's daily seasonal preparation — whatever shape and sauce is running, the hand-rolled dough itself is the reason to come

Seasonal antipasti

Simple market-driven starters — roasted or dressed vegetables, cured preparations — that signal whether the kitchen is firing on all cylinders that night

Rotating secondi

The meat or fish second course changes with the season and tends toward Roman braises or simply prepared fish — worth asking the server what's running

Dessert

Italian classics done without fuss — the same restraint that defines the savory menu carries through to the close