Handcrafted Tradizione in every course
Fresh pasta rolled each morning, sustainable meats seared over olive wood, and wine pairings curated to reflect the distinct soil of Italy's celebrated culinary regions.
Tagliolini al Tartufo Pregiato
Norcia, Umbria
Hand-extruded 30-yolk egg pasta, mountain butter emulsion, shaved seasonal black truffles, 24-month Parmigiano-Reggiano.
Tortelli di Zucca & Amaretto
Mantova, Lombardia
Roasted heirloom squash parcels, crushed amaretto crumbs, sage-infused brown butter, aged balsamic di Modena.
Pappardelle al Ragù di Cinghiale
Chianti, Toscana
Wide ribbon pasta, slow-braised wild boar shoulder, juniper berries, San Marzano tomatoes, Pecorino Toscano DOP.
Agnolotti del Plin
Langhe, Piemonte
Pinched micro-ravioli filled with roasted veal and pork, glazed in rich roasting jus, thyme sprigs, shaved mountain butter.
Dietary requirements & bespoke tasting menus
Our kitchen accommodates gluten-free, dairy-free, and plant-based preferences upon request.
Dietary inquiries & provenienza
Every seasonal course is prepared with transparent regional sourcing, verified DOP certification, and strict allergen safeguards.
We maintain a dedicated prep station, separate cookware, and certified gluten-free bronze-die extruded pasta crafted from Tuscan corn and carnaroli rice. Please alert your captain upon seating so kitchen protocols activate immediately.
Complex dietary restrictions or severe allergies?
Our kitchen team reviews medical allergy profiles before your seating.
Hours & Location
Daily Dining Service
Mon–Sun: 12:00 PM – 10:00 PM
Lunch 12:00–15:30 | Dinner 17:30–22:00
Contact & Cellar
Navigation
Seasonal invitations & tasting previews
Receive private notices on truffles, rare cellar vintages, and seasonal menu changes.
© 2026 CUCINA. All rights reserved.
•Certified Regional Italian Heritage Kitchen