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The pasta is hand-cut and the regulars are on a first-name basis with the staff, which tells you most of what you need to know about this Italian trattoria on East Passyunk. The kitchen draws from Abruzzo, the rugged, largely overlooked region where rustic presentation and serious technique are the same thing. Desserts are priced like it's still a neighborhood joint, because it is, and they're open every day, which feels increasingly rare.
The awards strongest first
- Philadelphia Magazine #39 · 50 Best Restaurants in Philadelphia
One number, weighted & current 53
How we scoreThe dishes from the writeups
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House-cured coppa
“With everything from the delicate house-cured coppa to the vibrant pomodoro sauce with fat triangoli or Abruzzese sausage and stone-ground polenta, rustic presentations mask intense precision and virtuosity.”
Philadelphia Magazine, 2025
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