Burrata & Prosciutto
$16Creamy burrata, San Daniele prosciutto, grilled bread, a drizzle of oil.
North End, Boston · Since 1987
Three generations, one kitchen, and a menu that still changes with the season.
Why people keep coming back
Rolled, cut, and shaped by hand every morning — never dried, never yesterday's.
The same brick oven we lit in 1987 still chars every pizza and braises every roast.
Everything's made in-house from Nonna's recipe box. If it isn't fresh, it isn't served.
A few favorites
A small taste of the menu — the plates people drive across town for.
Creamy burrata, San Daniele prosciutto, grilled bread, a drizzle of oil.
Ribbons of fresh egg pasta in a slow Sunday ragù, three hours on the stove.
Pecorino, black pepper, and a little patience. Nothing else — that's the point.
San Marzano, fresh mozzarella, basil, straight from the wood-fired oven.
Veal shank braised until it falls off the bone, over saffron risotto.
Espresso-soaked ladyfingers, mascarpone, cocoa. Made fresh, gone fast.
From the regulars
"Best cacio e pepe outside Rome. I've tried to make it at home a dozen times — I just come here now."
"Our anniversary spot for 12 years. Same corner table, same osso buco. They remember us every time."
"Tastes like Sunday at my grandmother's. The ragù, the bread, the noise — all of it. I grew up on this."