Mother Wolf

A Roman classic, this simple yet exquisite dish features tonnarelli pasta, Pecorino Romano, and freshly ground black pepper.

Piedmontese pinched pasta filled with roasted meats, served in a rich butter and sage sauce.

Crispy fried zucchini flowers filled with creamy mozzarella and a hint of anchovy, served with a delicate marinara sauce.

Whole Mediterranean sea bass baked in a salt crust, preserving its delicate flavor and moist texture. Filleted tableside.

Crispy, thin-crust pizza topped with San Marzano tomatoes, mozzarella di bufala, anchovies, and fresh basil.

Silky smooth vanilla bean panna cotta, served with a vibrant compote of seasonal mixed berries.