Formerly Pizzicotto (RIP) – the Chiavarini family (who have run nearby Il Portico since the '60's) have revamped their six-year-old spin-off and in June 2021 are taking it in a slightly more serious culinary direction. The wood-burning pizza oven is still in operation, but there’s more of an emphasis on trattoria style dishes, cured meats and pasta.
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