Like Sunday lunch
at Nonna's

Three generations, one recipe book. Come hungry, leave family — we cook everything slowly, by hand, with love.

La nostra storia

Nonna Rosa opened our doors in 1987 with four tables and her mother's tomato sauce. Today her grandchildren still roll the pasta each morning.

1987Nonna opens the first small kitchen

2004Wood-fired oven built by hand from Naples brick

TodayThree generations in the same kitchen

Fatta a mano

Just flour, eggs and patience. Our pasta is rolled at 8 am and gone by 10 pm.

It tasted exactly like my grandmother's kitchen in Napoli. I cried a little.— Giulia R., regular since 2011

Tell us when you're coming — we'll keep the best table warm.

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