Our Seasonal Courses
Every dish is an homage to regional Italian heritage, prepared with daily-kneaded semolina, wood-fire techniques, and cellar-matched pairings curated by our sommelier team.
Handmade Artisanal Pastas
Extruded daily in-house using organic stone-ground semolina, simmered in slow-braised ragùs and seasonal reductions.
Key Ingredients
30-Egg-Yolk Tagliolini, Malga Mountain Butter, Alba White Truffle
Tortelli di Zucca e Amaretti
Hand-pinched pasta pillows filled with roasted Mantuan squash, mostarda di Cremona, and crisp sage brown butter.
Pappardelle al Cinghiale Nostrano
Broad ribbons with 12-hour braised Tuscan wild boar, juniper berries, rosemary sprigs, and aged pecorino toscano.
Pure Roots, Uncompromising Craft
Every dish at GUSTO begins well before the kitchen opens. We partner directly with generational Italian growers and local regenerative farms who honor heritage cultivation.
Cold-Pressed Monocultivar Olive Oil
Single-estate Moraiolo olives hand-harvested on steep limestone terraces and stone-pressed within four hours of harvest to preserve peppery polyphenols.
Volcanic San Marzano Tomatoes
Grown exclusively in mineral-rich volcanic soil at the foot of Mount Vesuvius, sun-ripened and canned in their own velvety nectar without additives.
Heirloom Ancient Grains & Greens
Stone-ground Senatore Cappelli durum wheat paired with organic heritage herbs and microgreens cultivated according to lunar biodynamic calendars.
"We do not manufacture flavor. We simply preserve the integrity of the soil, the season, and the sun."