Mamma Primi

At Mamma Primi, the cuisine centers on what Italians consider the soul of their meals: the primi piatti, or first courses. This focus on pasta and pizza allows the kitchen to showcase true craftsmanship, with every strand of pasta and every pizza base made fresh daily. Chef Vincello Pezzella leads a team that respects traditional techniques while bringing energy and creativity to classic preparations.

The pasta selection reads like a tour of Italy's regional specialties. Spaghetti allo scoglio brings together seafood in a light, flavorful sauce that lets the quality of the ingredients shine. The spaghetti cacio e pepe demonstrates the kitchen's mastery of simple preparations—just cheese, pepper, and pasta water transformed into something sublime. Pappardelle al ragù features wide ribbons of pasta coated in a rich, slow-cooked meat sauce, while the ravioli alla bolognese offers delicate parcels filled with traditional Bolognese flavors. For those seeking something more indulgent, dishes featuring truffle showcase this prized ingredient in preparations that honor its distinctive character.

The pizza menu takes Neapolitan tradition as its starting point, with dough that achieves the perfect balance of char and chew thanks to the wood-fired ovens. Classic options like the Margherita and Regina demonstrate respect for tradition, while creative combinations like the "Hot Wheels Nduja" pizza bring contemporary flair. The tagliatelle with shredded duck represents the kitchen's ability to work beyond strictly traditional boundaries while maintaining Italian sensibilities.

Beyond the main courses, the menu includes Italian classics like tiramisù for dessert, prepared with the same attention to quality ingredients and proper technique. The restaurant accommodates various dietary needs, with vegetarian options thoughtfully integrated into the menu rather than feeling like afterthoughts. The wine program, focusing on Tuscany and Piedmont, provides bottles that complement the robust flavors of the cuisine, from everyday drinking wines to special occasion Barolos and Super Tuscans.

What ties everything together is the sourcing philosophy. With 100% of recipes made in-house and 75% of ingredients sourced locally, while maintaining direct relationships with Italian producers for key items, the kitchen achieves a balance between authenticity and sustainability. This approach ensures that dishes taste genuinely Italian while supporting local agriculture and reducing environmental impact.