Every Crust
Tells a Story
of Fire & Time

48-hour fermented dough, San Marzano tomatoes, fresh mozzarella, and toppings that arrive daily from local purveyors. Each pie hits the oven at 900°F — blistered, charred, perfect.

• Margherita DOP — basil, buffalo mozzarella, tomato
• Diavola — spicy soppressata, Calabrian chili, roasted peppers
• Truffle & Wild Mushroom — porcini, fontina, truffle oil

Our sourdough starts with a 15-year-old starter culture. Long cold fermentation develops deep flavor and a crust that cracks like glass. Baked in the same wood oven as our pizzas — that's the Texas difference.

• Country Loaf — 72-hour ferment, cracked shell, airy crumb
• Focaccia — rosemary, sea salt, olive oil, baked in cast iron
• Ciabatta — open crumb, perfect for sandwiches and dips

Made fresh every morning. We roll, cut, and shape every piece by hand using imported Italian flour and locally sourced eggs. The sauces simmer for hours — never rushed, always layered.

• Tagliatelle Bolognese — slow-braised beef & pork ragù
• Pappardelle al Ragù — wide ribbons, rich wild boar sauce
• Ravioli di Ricotta — pillowy pockets, brown butter sage

Take the kitchen home with you. We stock imported Italian staples — DOP olive oils, aged balsamics, cured meats from small producers, and house-made pasta sauces you can warm up tonight.

• Imported olive oils, vinegars, and condiments from Italy
• Cured meats and aged cheeses from small Italian dairies
• House-made sauces, preserved goods, and seasonal specials