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Our restaurant’s story began with the vision of the founding owner Danilo Ciaccia.

He found himself in a strong desire to share his passion for the culinary traditions of Italy passed down from generation to generation.

He spent his childhood surrounded by colors, aromas and fresh pasta, observing and experiencing the mastery in the kitchen of his grandmother, mother and aunts.

The experience wasn't so much about which dishes were made  but how they were made. Long before farm-to-table was a ubiquitous trend, it was the way of life of most Italian families, an attention to the raw ingredients and ways of preparing the dishes that made all the difference in the final dish.