Hamilton Square · since 2011
Pasta made this morning, poured wine from people we know
Luca and Marta Ferrante run a small dining room where the tagliatelle is rolled before lunch, the branzino comes whole from the wood oven, and the wine list leans on family producers from Piedmont to Sicily.
Hours
- Mon
- Closed
- Sun
- 4–9 pm
- Fri–Sat
- 4:30–10:30 pm
- Tue–Thu
- 4:30–9:30 pm
Reservations & takeout
From the kitchen
The menu changes with the season, but a few things never leave.
Tagliatelle al ragù
Egg pasta rolled this morning, four-hour beef and pork ragù, Parmigiano.
$24Cacio e pepe
Finished in the pecorino wheel at your table. Ask for extra pepper.
$22Wood-fired pizza
48-hour dough, San Marzano tomatoes, fior di latte. Margherita or the week’s special.
$18Our story
Luca grew up in his grandmother’s kitchen outside Bologna and cooked in Turin and Philadelphia before opening on Route 33 in 2011. Marta runs the front of house and the wine list, and still writes the specials board by hand. The room seats fifty-two, plus a private room for twenty-four that fills up most Saturdays.
What guests say
“The cacio e pepe is the real thing — made tableside in the wheel. We drove from Princeton for it.”— Dana R.
“Family-run, and it shows. Luca came out to ask how the branzino was. It was perfect.”— Michael T.
“Best Italian in Mercer County and it is not close. Get the tiramisu.”— Priya S.
Come hungry.
A family-run trattoria in Hamilton Square with handmade pasta and a wood-fired oven.