Menu

Toasted bread, ripe tomatoes, garlic, and basil.

Zucchini blossoms stuffed with mozzarella and anchovy, fried until they barely hold together.

Cured ham and cantaloupe. Simple enough that Giuseppe still checks the melon himself.

Three ingredients. Forty years of practice.

Guanciale, egg, pecorino, black pepper. No cream, ever—Giuseppe has opinions about this.

Guanciale and tomato, made the way this kitchen has always made it.

Veal, prosciutto, sage, and just enough butter to make it dangerous.

Grilled baby lamb chops, eaten with your hands, no matter what the tablecloth suggests.

Slow-braised oxtail, a recipe that takes six hours and has never once been rushed.