Before he was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, owner Damian Sansonetti grew up savoring his mother’s and grandmother’s handmade pasta, grilled fish, and fresh olives, and learning to cure meat and make sausages from his grandfather. Every dish at Piccolo returns to these roots—simply made, but with great care and passion. Pasta and breads, including our semolina sourdough, are made by hand on-site. Imports like smoked ricotta, fresh olive oil, Sicilian oregano, and Mediterranean sardines lend authentic Italian flavor to local and in-season seafood, pork, and vegetables. The wine list is focused on hard-to-find Italian wines, many of them sourced from small producers in Calabria and Abbruzzia.
Ilma has spent time in the pastry kitchens of Corton, Tailor, elBulli, Cafe Boulud, and Le Bernadin, honing her craft while producing forward-thinking recipes and desserts. Her skill in the kitchen is marked by a supreme knowledge of flavors, colors, textures, and spices, and her drive for perfection is visible in the care and attention she gives to each dish.