Piccolina sits in Center City East with a menu that runs through Italian staples: crudo, calamari fritti, oysters, and salads alongside pastas like bucatini amatriciana, malfadine al limone, and campanelle vodka. Pizzas range from a straightforward margherita to a mortadella pie finished with pistachio and salsa verde, and the kitchen also sends out larger plates like pork Milanese, a NY strip, and a whole striped bass in shellfish acqua pazza.
The bar leans into Italian amari and vermouths, with cocktails built on ingredients like Cardamaro, Montenegro, and Stellare aperitivo, plus a long after-dinner list of amaro, ports, and sherries. Desserts include an olive oil chocolate cake and a baba au rum made with caramelized buttermilk whey and Frangelico.
Regulars describe an intimate, cozy dining room with attentive service, and the restaurant has built a following for its cocktails and desserts alongside the Italian cooking.
The bar leans into Italian amari and vermouths, with cocktails built on ingredients like Cardamaro, Montenegro, and Stellare aperitivo, plus a long after-dinner list of amaro, ports, and sherries. Desserts include an olive oil chocolate cake and a baba au rum made with caramelized buttermilk whey and Frangelico.
Regulars describe an intimate, cozy dining room with attentive service, and the restaurant has built a following for its cocktails and desserts alongside the Italian cooking.