primi · handmade
Tortellini in brodo
By Elena's recipe — Giulia's grandmother, from Castelfranco. Capon broth simmered six hours, tortellini folded on the marble at four.
Our story, briefly
A room for fourteen tables, a few friends, and a good evening.
Giulia grew up in her grandmother's kitchen in Castelfranco — flour on the marble at four o'clock, the broth going on the stove. When she and Paolo opened the osteria in 2012, the rule was simple: we'd cook the food we'd actually want to eat, for people we'd actually want to cook for.
That's still the rule. The pasta is made fresh every afternoon. The wine list is short, and every bottle is from someone we've sat at a table with. We keep fourteen tables because that's how many we can look after properly.
Giulia & Paolo
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