Our 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.
Why people keep coming back
Made here, daily
Pasta, bread, and desserts are made in-house every morning.
Small producers
Forty wines by the bottle, most from families who farm their own vines.
A room for your table
Private dining for up to twenty-four with a set menu we build with you.
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.