Everything made by hand, fresh every day
We make our own pasta dough, sauces and pizza dough, in small batches and fresh for each service. We cook to order, not for stock.
Our approach
Small batches instead of large stocks
Our kitchen is small, and we work accordingly: we prepare dough and sauces in the quantities a given service needs, and recalculate the next morning. If something runs out at lunchtime, it's replenished fresh in the evening – we'd rather have one fewer dish on the board than one that's been sitting in the cold store for two days.
Preparing in the morning
Before the first guests arrive at 12:00, the dough, sugo and antipasti are ready. We cut only what the service needs, not enough for the whole week.
Cooking at lunch and dinner
Pasta only goes into the water once it's been ordered, and the pizza only goes into the oven then too. This means a table takes a few minutes longer – but the dish arrives hot.
Recalculating daily
The next morning, the leftovers help decide what gets prepared. This keeps the menu manageable and the ingredients fresh.
Daily routine
A day at the stove
Most of our work happens before the first guest arrives. Dough needs time to rest, sauces need hours, and the wood-fired oven needs a lead time until the stone slab is heated through. So you can understand what happens between delivery and plate, here is our schedule on a normal opening day.
- 1
7:30 am – Delivery and inspection
Vegetables, salads and herbs arrive first. Every crate is opened and checked before going into the cold store. Anything that doesn't convince us is sent back – and the daily menu is adjusted accordingly, rather than using an ingredient we wouldn't eat ourselves.
- 2
8:00 am – The pasta dough
The dough is prepared early in the morning: durum wheat semolina and eggs for the ribbon pasta, wheat flour and water for the egg-free shapes. After kneading, it rests covered in a cool place for at least half an hour, so the gluten protein can relax. Without this resting time, the dough would contract and tear when rolled out.
- 3
8:30 am – Soffritto and sauces
At the same time, the long-cooking items begin: the soffritto, the finely diced base of onion, carrot and celery, slowly takes on colour in olive oil. Ragù and sugo are built on this base, then simmered over low heat for two to four hours.
- 4
9:00 am – Pizza dough and proofing
Yesterday's pizza dough comes out of the fridge to come up to temperature. Fresh dough is mixed, kneaded, weighed into balls of around 250 grams, and set aside to proof. It matures for at least 24 hours in total.
- 5
10:00 am – Firing up the wood oven
The oven is fired with beech wood. It takes around two hours until the dome is free of soot and the baking stone is evenly heated through. Only then can a pizza bake in ninety seconds without burning on the outside while staying doughy inside.
- 6
11:30 am – Mise en place
Every station sets up its area: pasta portioned, sauces at temperature, antipasti arranged, toppings cut. Mise en place literally means "put in place" – if it's done properly, lunch service runs smoothly without any rushing.
- 7
12:00 pm – Service
From now on, everything is cooked à la minute, meaning only once ordered. Pasta goes fresh into the water, pizza fresh into the oven. After lunch, everything is restocked and prepared again before evening service begins at 5:30 pm.
Craftsmanship
Three doughs, three techniques
Pasta dough, pizza dough and shortcrust pastry for the dolci have almost nothing in common. Each has its own flour, its own kneading time and its own temperature. Anyone who treats one like the other will notice it on the plate.
Fancy trying our cooking for yourself?
We'd be happy to lay a table for you and bring fresh pasta dough and wood-fired flavour straight to your plate.