Come hungry. Stay late.
Pasta made by hand every morning, a short seasonal menu, and natural wine from growers we know. In a quiet Brooklyn room that feels like a long lunch in Umbria.
The rhythm of the morning
Before the sun fully clears the brownstone roofs of Court Street, our kitchen is already warm. There is only the sound of flour dusting the maple table, the steady rhythm of the rolling pin, and water coming to a gentle boil.
We believe that pasta made this morning, by hand, simply tastes like more care. No machinery, no shortcuts. Just egg yolk, premium semolina, and a memory of our grandmother's table in Perugia. We open our doors each evening to share that simple, unhurried truth with our neighbors.
La Sfoglia
Each morning, Chef Marco rolls the dough by hand until it is paper-thin. This is a process known in Italy as sfoglia. It is a meditative, sensory craft. The thickness is judged not by a gauge, but by the tactile feel under the palm. From this golden canvas, we cut our signature tagliatelle, fold delicate cappellacci, and pinch plump culurgiones, ensuring each shape perfectly holds the day's slow-simmered sauces.
“There is a rare grace in an evening that has no destination.”
The lingering crumbs of fresh focaccia, the second bottle of Sangiovese, and the gentle hum of our neighbors. Here, we do not turn tables. We let the afternoon turn into night.
From growers we know
Every bottle in our cellar is alive. We curate low-intervention wines made by independent vignerons who respect their soil. No synthetic chemicals, no filtration, just pure, honest expression of place.
Frizzante 'Il Farneto'
$16Cloudy, dry, bursting with elderflower, green apple, and lively pet-nat yeastiness.
Rosato 'Munjebel' • Frank Cornelissen
$21Stunning volcanic energy. Wild strawberries, smoke, minerals, and a gorgeous saline finish.
Chianti Colli Senesi • Podere Casale
$15Classic rustic leather, sour cherry, forest floor, and perfect dining acidity. Served from cold clay carafes.
Lunetta Spritz
$14Our house aperitivo. Bittersweet, refreshing, and deeply aromatic.
We are here to feed you
Chef Marco Moretti
Spent fifteen years in the kitchens of Bologna and Perugia before finding a home on Court Street.
Elena Moretti
Walks the vineyards of Italy every spring to source our natural wine list directly from families she trusts.
In their own words
“We came for a quick bowl of pasta on our first week in Brooklyn and ended up staying until the lights went down. Five years later, it still feels like walking into a friend's dining room.”
“The tagliatelle is perfect, but it's the quiet pace that makes you addicted. They don't rush you. You can spend three hours over a simple bottle of wine and feel like the luckiest person in the city.”
In Cobble Hill
We hold half of our dining room and the entire marble bar for walk-ins. If you see a wait, put your name down and enjoy a glass of wine on our bench.
Weekly Hours
Join our table
We release tables thirty days in advance on the first of each month. For private occasions, parties of six or more, or special menu requests, please reach us by telephone directly.
To check on same-day seating or waitlist lengths, call the host stand directly.
✦ +1 (718) 555-0142