Trattoria · Est. 1974
Handmade pasta, wood-fired bread and a short list of Italian wines. Cooked the way the nonna insisted — slowly.
La nostra storia
We roll the pasta each morning, press our own olive oil blend in Puglia, and write the menu on the board because it changes with the market. Nothing arrives frozen; some things sell out by eight.
— Famiglia Moretti
Il menu
Il Ristorante
Wednesday, 16 September
Antipasti
Bruschetta al pomodoro
Wood-fired bread, Datterini, basil
9
Burrata e prosciutto
Puglia burrata, 24-month San Daniele
16
Carciofi alla giudia
Twice-fried artichoke, lemon
12
Olive ascolane
Stuffed, fried, six pieces
8
Primi
Cacio e pepe
Tonnarelli, Pecorino Romano, black pepper
15
Tagliatelle al ragù
Eight-hour beef and pork, Sunday recipe
18
Gnocchi di patate
Gorgonzola dolce, toasted walnut
16
Risotto ai funghi
Porcini, Parmigiano, parsley oil
19
Secondi
Saltimbocca alla romana
Veal, sage, prosciutto, white wine
26
Branzino al forno
Whole sea bass, fennel, Castelvetrano olives
29
Pollo al mattone
Brick-pressed chicken, rosemary potatoes
23
Dolci e Vini
Tiramisù della casa
Mascarpone, espresso, cocoa
9
Panna cotta
Amarena cherries
8
Chianti Classico
Glass / bottle
7 / 32
Falanghina
Campania, glass / bottle
8 / 34
Coperto 2 · Ask about the daily fish
Hours
Tables for two to eight. Larger parties, call us.
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