The menu is short because the practice is deep. Here is what we use, where it comes from, and how we treat it.
Hand-rolled, hand-cut, every morning. We use Caputo 00 flour for egg pastas and Senatore Cappelli semola for short shapes. The dough rests for an hour. The cuts vary by what we're serving: tagliatelle for ragù, tonnarelli for cacio e pepe, orecchiette pulled by thumb on a wooden board.
From mid-July through September, we use Ontario tomatoes from a single farm in Beamsville. The rest of the year, we use San Marzano DOP, hand-crushed and seasoned simply. We don't reduce, we don't add sugar, we don't add stock. The tomato carries it.
Two oils on the menu. A lighter, peppery Coratina from Puglia for finishing pasta and dressing antipasti. A robust, grass-forward Tuscan from Cesare's grove for grilled meats and bread. Both unfiltered, both bottled this year, both expensive on purpose.
All Italian, mostly small producers, with a soft preference for natural wine when the producer is also working without intervention in the kitchen. We pour by the glass generously. Ask Davide (our sommelier) what's drinking well tonight. He'll bring you something good for ten dollars or eighty, depending on where you are in the meal.
Bread, daily.
Aged ribeye, veal, pork.
Vegetables in season.
Coratina from Puglia.
Parmigiano-Reggiano, Pecorino, Burrata.
Whole fish, fresh daily.
