Tonnarelli, Pecorino Romano DOP, Tellicherry pepper — €15
Orecchiette con Cime di Rapa
Cime di rapa, anchovy, breadcrumb, garlic — €15
Pappardelle al Cinghiale
Wild boar ragù, juniper, red wine — €19
From the kitchen, the cellar, the oven.
Ricette di Casa
"Mama Tsironi's tiramisù — the original 1989 recipe" — 28 Apr 2026 — Excerpt: "Six yolks, six tablespoons of sugar, mascarpone from one specific dairy in Lodi. Elena's mother first made this in 1989, the night she met Marco's father in Patras."
Producer Profiles
"Inside Acunto Forni — the family making our oven for 130 years" — 14 Apr 2026 — Excerpt: "Three days in Sant'Antonio Abate with the fourth-generation oven builders who shipped our dome to Pagrati in 2017."
Wine Notes
"Aglianico vs. Xinomavro — the long argument" — 02 Apr 2026 — Excerpt: "Two southern reds with too much in common. We blind-tested ten bottles on a quiet Monday and called it a draw."
The four people behind the trattoria.
Marco Russo
Pizzaiolo & Co-Founder
Naples-born, AVPN-certified. Fires the oven at 5pm, finishes service at 12.30am, opens it again at 4am for a fresh batch of dough.
Elena Tsironi-Russo
Sommelier & Co-Founder
Pagrati-born, runs the floor and the cellar. Holds the AIS Italian sommelier diploma (Roma, 2014).
Giulia De Luca
Pasta Chef
From Bologna. Rolls every shape we serve. Will explain Bolognese to you with diagrams.
Stefanos Markou
Chef de Cuisine
Came up at Spondi and Hytra. Joined in 2021 to run secondi and antipasti. Quietly excellent.
Domenica in Famiglia — every Sunday from 13:00.
Once a month, from our table to yours.
A recipe Elena cooked at home, the bottle we drank with it, and the producer story behind one ingredient. No promotions, no auto-emails.
