A small family kitchen on Haywood Road. We roll the pasta every morning, bake the bread in-house, and pour wine we actually drink ourselves.
The menu shifts with the season, but these are the plates people come back for.
Tagliatelle, cavatelli and ravioli rolled each morning. Ask what is on the board today.
Naples-style dough, fermented 48 hours, blistered in ninety seconds.
Pork shoulder and beef braised since morning, served family style from 4pm.
We are a twelve-table room with an open kitchen. You will probably meet whoever cooked your dinner on the way out.
Reviews from Asheville customers.
"The cavatelli with sausage and greens is the best plate of pasta I have had in this city. Rosa came out to ask how it was."
Elena M. · 1 week ago"Twelve tables, no pretense, and the bread alone is worth the trip. Wine list is small and every bottle is a good call."
Jon P. · 3 weeks ago"Waited forty minutes on a Saturday with no reservation, which is on me. Pizza came out perfect and they comped our dessert."
Sam D. · 1 month ago