Home 2017-04-12T22:41:11+00:00


La cucina piccola fa la casa grande

Growing up on the Adriatic Coast of the most romantic country in the world, I developed an early love affair with untainted elements of nature. I feel genuine adoration for the scents of fresh picked herbs, awe in the colors of shellfish in the salt water, and calm in rolling fresh pasta between my palms as the birds chirp outside our kitchen. In true Italian fashion, we appreciate and therefore accentuate the taste of these ingredients without overshadowing them.

I’ve traveled far and wide since those saccharine days in Italy, since my stringent training school in London, since cooking for Michelin star restaurants across this land of the free. I’ve found my freedom tucked away in a quiet valley of Agoura Hills, California. I find warmth over red wine and good company in the afternoons on our sunny patio. I find family around big tables of even bigger laughter in evening dinners. It is my greatest satisfaction sifting through vegetables at the markets in the morning, writing menus in the afternoon and grating pecorino in the evenings.

Unisciti a me.


Pastas made in house by hand, every morning. Our cooking style is derived from our roots in Le Marche region of Italy.


Le specialità del giorno

Our menu, while attempting to keep consistent interpretations of favorite dishes, changes based on what is freshest and available locally in the market. All creations are fondly nostalgic expressions of Chef Francesco’s childhood spent on the Adriatic Coast of Italy. For that reason, the chosen selection is rich in marine biodiversity, and reminiscent of the artisanal preparation style in the humble piazza osterias.


Everyone is welcome all of the time. But those with reservations will have first pick of seating preference.