Rechercher un restaurant du Guide MICHELIN

Note: Temporarily closed 

Tucked underground through an alleyway entrance, this hideout is nonetheless a very poorly kept secret, drawing acclaim from all quarters with its hearty, meat-centric Italian fare. For starters, a notable selection of salumi is artfully cured and aged in house, showcasing carefully sourced heritage breed pork in exemplary versions of coppa or prosciuttini (sliced wafer-thin, naturally). Handmade pastas and crisp Roman-style pizzas both vie for attention, with intriguing accoutrements like wild boar soppressata and Calabrese-style braised pork—a dilemma best resolved by covering more ground with a group. Note that a second location on Scollard shifts focus to the fruits of the ocean, as in buttery Nova Scotia lobster matched with fresh angel hair pasta.