La nostra storia
Elena and Marco Bellucci grew up above their grandmother's kitchen in Modena, where Sunday lunch started on Thursday. Elena went into kitchens, Marco into wine, and both ended up in Bristol without quite planning to.
In 2019 they took over a narrow site on King Street, built the wood oven themselves from a pallet of refractory bricks, and opened with twelve tables and one rule: if we would not serve it to Nonna Pina, we do not serve it at all.
The doughFocaccia and pizza dough are turned and shaped. The starter is older than the restaurant.
The pastaEggs, tipo 00 flour, and an hour of rolling. What we make is what we have; when it runs out, it runs out.
The fireThe oven comes up to 450 degrees on ash and oak. It stays lit until the last pizza leaves.
AperitivoThe counter fills with cicchetti and the first negronis are stirred. The best seats in the house are the six stools by the pass.
"People ask for the ragù recipe. There is no secret. It is eight hours, and you cannot shortcut hours."
Elena Bellucci, chef and co-founder
Forty-two covers, six counter stools, one long table for birthdays and arguments. The walls are whatever Marco found at the flea market that month.
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