Squid ink spaghetti is just one of the pastas made in-house, dropped ever so briefly into boiling water to achieve al dente texture before clams or crab and a seasonal sauce add heft.
Many come just for the pork. As the restaurant’s name suggests, it’s a house specialty, slow-roasted on the rotisserie. Served in the round at dinner and brunch to showcase its crispy exterior and tender interior, porchetta becomes a juicy sandwich dressed
with arugula at lunch. It is a must-try, inside the dining room or out front at one of the small tables on a sunny day.
Don’t Miss: Muscoli alla Viareggina, Spaghetti al Granchio, Porchetta (any style)
The whole menu rotates weekly.
