Antipasti — The Way Italians Start a Meal
In Italy, you don't rush to the main course. You sit, you pour a glass, you share a few things. That's what this part of the menu is for.
Nonna Rosa believed the antipasto set the whole tone for a meal. Bring something cold and creamy, something fried and salty, something warm from the kitchen — and then you slow down. You stop rushing. You're actually at dinner now.
These dishes are meant to share. Order two or three for the table, pull something from our Italian wine list, and take your time. There's no hurry here.
Starters to Share
Burrata con Pomodori — $16
Fresh burrata with heirloom tomatoes from our partner farms in Central Texas, good olive oil, sea salt, and torn basil. Simple and stunning. Best in summer when the tomatoes are hot from the field, but very good year-round.
Bruschetta al Pomodoro — $12
Grilled bread rubbed with garlic, topped with diced San Marzano tomatoes, fresh basil, and olive oil. The bread gets toasted over the wood fire first, so the edges char just a little. That smokiness makes it different from anything you've had at a chain Italian place.
Arancini di Riso — $14
Three fried risotto balls, stuffed with slow-cooked beef ragu and a cube of mozzarella that melts when you bite through the crisp shell. Anthony makes a batch on Tuesdays and Thursdays. They go fast — ask your server if they're available.
Fiori di Zucca Fritti — $15
Zucchini blossoms stuffed with ricotta and a little anchovy, dipped in a light batter, and fried until barely golden. These are seasonal — when our farm partner in Bastrop ships them, we put them on the menu that night.
Affettati Misti — $22
A selection of Italian cured meats — prosciutto di Parma, salame felino, speck — with pickled vegetables and grissini. Good for sharing, good with wine, and a fine way to spend twenty minutes before the pasta arrives.
Polpette al Sugo — $15
Nonna Rosa's meatballs. Beef and pork, seasoned with garlic, parsley, and Parmigiano, rolled by hand and braised in San Marzano tomato sauce. Four to a plate. Anthony makes these the same way she taught him. Do not skip them.
Calamari Fritti — $17
Fresh squid rings and tentacles, lightly floured, fried at the right temperature so they come out crisp and not chewy, with lemon aioli and marinara. The kind of calamari that reminds you what calamari is supposed to taste like.
Get a table and start slow.
Tue–Thu 5–10PM • Fri–Sat 5–11PM • Sun 5–9PM • 1847 E 6th St, Austin