Meet Our Chefs
Our two chefs cook the Italian food they grew up with. They use family recipes and fresh local ingredients to make every meal feel like home.
Chef Marco Bellini
Specialty: Handmade Pasta & Slow Ragù
Marco grew up cooking beside his grandmother in Tuscany. He leads our kitchen with recipes passed down through his family, rolling every pasta dough by hand each morning with local flour and fresh eggs.
“Good Italian food is simple. Use a few ingredients at their very best.”
Chef Giulia Ferrante
Specialty: Seafood & Wood-Fired Dishes
Giulia cooks the fresh catch of the day and seasonal vegetables from local farms. Trained in Naples and shaped by three generations of family kitchens, she brings warmth and care to every plate.
“The fish arrives each morning. Our job is to cook it well and let it taste like the sea.”
How We Cook
Three simple rules guide every dish that leaves our kitchen.
Handmade Daily
Our pasta is rolled by hand every day using simple, high-quality flour.
Fresh Ingredients
We buy from local farms, olive groves, and fishermen we know by name.
Careful Cooking
Years of Italian training guide every dish, served at a relaxed pace.