Pasta like Nonna made it.

Nonna Rosa brought her recipes from Naples in 1998 — a pasta roller, a sauce pot, and a lifetime of Sunday dinners. Her grandson opened this trattoria in 2014 with exactly those three things and one rule: if it isn't fresh, it doesn't leave the kitchen.

The dough is still rolled by hand each morning. The tomatoes still come from San Marzano. And the oven, lit on opening day, has never gone cold since — because some traditions are worth keeping warm.