Libertino

Chef Pietro's kitchen at Libertino operates within Big Mamma's established framework while bringing its own seasonal sensibility and commitment to plant-based options. The food philosophy is straightforward: source quality ingredients, prepare them with respect for Italian tradition, and serve them in generous portions designed for sharing.

The wood-fired Neapolitan pizzas anchor the menu, emerging from the oven with properly charred, puffy crusts and toppings that balance tradition with creativity. These aren't Neapolitan pizzas in the strictest DOC sense, but rather Big Mamma's interpretation—slightly larger, more generously topped, designed for the sharing culture the group cultivates. The dough receives proper attention, resulting in crusts with the right combination of chew and crispness, capable of supporting substantial toppings without collapsing.

Fresh pasta represents the other pillar of the menu, made daily and prepared in classic and contemporary variations. The pasta fresca showcases proper technique—the right thickness, the correct texture, cooked to maintain a slight resistance. Sauces range from traditional ragùs and carbonaras to more inventive seasonal preparations that change with the quarterly menu rotation. This regular refresh keeps the offering dynamic, giving regulars reason to return and discover new dishes.

What distinguishes Libertino within the Big Mamma portfolio is the emphasis on vegetarian cooking—65% of the menu consists of plant-based dishes, a remarkable commitment for an Italian restaurant. This isn't tokenism or afterthought; the vegetarian options receive the same attention and creativity as meat and fish preparations. Seasonal vegetables are treated with the respect Italian cuisine traditionally reserves for proteins, resulting in dishes that satisfy regardless of dietary preference.

The house-made tiramisu has achieved signature status, embodying the kitchen's approach to desserts: classic preparations executed with quality ingredients and proper technique. It's the kind of dish that converts skeptics who think they don't like tiramisu, demonstrating what the dessert should be when made correctly.

Portions follow the Big Mamma philosophy of abundance—you won't leave hungry, and sharing is not just encouraged but practically necessary. The kitchen maintains consistency across service, a notable achievement given the volume the restaurant handles. Quality ingredients shine through in every dish, from the San Marzano tomatoes on the pizzas to the Parmigiano-Reggiano grated tableside.