Chef Paolo Mauceri brings a satisfying bite to his handmade specialities: Spaghetti turned vibrant with parsley sauce, showered with crisp pangrattato breadcrumbs; tagliatelle pomodoro, boldly sweet and luscious with crushed tomatoes and basil; and busiate cacio e pepe, richly cradling a cured yolk, peppered with Pecorino.
Start with a salad of creamy burrata with pea shoots, Mauceri's signature beetroot soup with creme fraiche, and sourdough slices with whipped herbed butter; end with sorbetto al limone, lovely in a hollowed lemon.
Founders Paolo and Yan have crafted a charming space, where fresh herbs front the kitchen, pantry staples of pastas and preserves populate the shelves, while dried dill, chilli peppers and garlic bulbs are bunched invitingly over the service counter.
