Our pappardelle al cinghiale stands out for its slow-braised wild boar ragù, simmered for hours until the meat becomes tender enough to break apart with a wooden spoon. The wide ribbon pasta catches every bit of that rich sauce, finished with a drizzle of Tuscan olive oil and aged Parmigiano-Reggiano. This dish consistently draws praise from diners across Mount Vernon who seek authentic Italian flavors prepared with care.
We also feature handmade agnolotti filled with ricotta and herbs, and a wood-fired branzino served whole with roasted fennel and lemon. Every pasta shape is rolled and cut by hand each morning, ensuring the texture and tooth that dried pasta simply cannot replicate. Our commitment to traditional techniques means your meal tastes like it came from a kitchen in Italy, not a freezer.
