"I grew up in a half-Italian household, my mother is Italian. Saturday mornings, I would make pancakes with my father and then my mom used to let me mix the meatballs. Those are some of my first cooking memories."
The menu focuses primarily on pasta - both with and without gluten - and stuzzichini, or little snacks served during apertivo hour, like grilled mortadella skewers with pistachio and black olives.
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