Cotto e Crudo, meaning “cooked and cured” in Italian, reflects the balance at the heart of our menu: freshly prepared dishes alongside artisanal meats and cheeses. Drawing inspiration from Italy’s bustling cafés, markets, and neighborhood wine bars, our concept brings together the simplicity of regional ingredients with the ease of high-quality, to-go dining. Mornings begin with espresso, cappuccino, and delicate pastries. Afternoons welcome a curated selection of fresh salads, pastas, pinsa romanas, and our signature panuozzos—each made with artisanal focaccia, cured Italian meats, and cheeses.
While our offerings are designed for takeaway, our wine bar also invites guests to enjoy—whether at our indoor counter or on our open-air patio—with a selection of wines that speak to Italy’s culinary heritage.
Cotto e Crudo is more than a destination—it’s a transportive experience where every detail reflects the elegance, flavor, and soul of an Italian eatery.
Originating from the Campania region of Southern Italy, traditional sandwich made with baked pizza dough, baked until crisp on the outside and soft within. Ours is filled with combinations of cured meats, small-batch cheeses, fresh vegetables, and house-made spreads—bringing together the warmth of Italian tradition and the ease of modern dining.
Pinsa Romana is an Italian dish with roots in ancient Rome—crafted with care, shaped by hand, and naturally fermented for a lighter, more balanced take on pizza. Its name comes from pinsere, the Latin word for “to press,” referring to the way the dough is gently stretched into its signature oval shape. Made with a Italian imported wheat flour, pinsa is crisp on the outside, soft within, and remarkably easy to digest.
A Roman tradition embraced across Italy, pinsa is more than a style—it’s a return to simplicity, quality, and the kind of flavor that lingers.
Cotto e Crudo, meaning “cooked and cured” in Italian, reflects the balance at the heart of our menu: freshly prepared dishes alongside artisanal meats and cheeses. Drawing inspiration from Italy’s bustling cafés, markets, and neighborhood wine bars, our concept brings together the simplicity of regional ingredients with the ease of high-quality, to-go dining. Mornings begin with espresso, cappuccino, and delicate pastries. Afternoons welcome a curated selection of fresh salads, pastas, pinsa romanas, and our signature panuozzos—each made with artisanal focaccia, cured Italian meats, and cheeses.
While our offerings are designed for takeaway, our wine bar also invites guests to enjoy—whether at our indoor counter or on our open-air patio—with a selection of wines that speak to Italy’s culinary heritage.
Cotto e Crudo is more than a destination—it’s a transportive experience where every detail reflects the elegance, flavor, and soul of an Italian eatery.
Originating from the Campania region of Southern Italy, traditional sandwich made with wood-fired pizza dough, baked until crisp on the outside and soft within. Ours is crafted using artisanal focaccia and filled with combinations of cured meats, small-batch cheeses, fresh vegetables, and house-made spreads—bringing together the warmth of Italian tradition and the ease of modern dining.
Originating from the Campania region of Southern Italy, traditional sandwich made with baked pizza dough, baked until crisp on the outside and soft within. Ours is filled with combinations of cured meats, small-batch cheeses, fresh vegetables, and house-made spreads—bringing together the warmth of Italian tradition and the ease of modern dining.
Pinsa Romana is an Italian dish with roots in ancient Rome—crafted with care, shaped by hand, and naturally fermented for a lighter, more balanced take on pizza. Its name comes from pinsere, the Latin word for “to press,” referring to the way the dough is gently stretched into its signature oval shape. Made with a blend of wheat, rice, and soy flours, pinsa is crisp on the outside, soft within, and remarkably easy to digest.
A Roman tradition embraced across Italy, pinsa is more than a style—it’s a return to simplicity, quality, and the kind of flavor that lingers.
Pinsa Romana is an Italian dish with roots in ancient Rome—crafted with care, shaped by hand, and naturally fermented for a lighter, more balanced take on pizza. Its name comes from pinsere, the Latin word for “to press,” referring to the way the dough is gently stretched into its signature oval shape. Made with a Italian imported wheat flour, pinsa is crisp on the outside, soft within, and remarkably easy to digest. A Roman tradition embraced across Italy, pinsa is more than a style—it’s a return to simplicity, quality, and the kind of flavor that lingers.
Cotto e Crudo, meaning “cooked and cured” in Italian, reflects the balance at the heart of our menu: freshly prepared dishes alongside artisanal meats and cheeses. Drawing inspiration from Italy’s bustling cafés, markets, and neighborhood wine bars, our concept brings together the simplicity of regional ingredients with the ease of high-quality, to-go dining. Mornings begin with espresso, cappuccino, and delicate pastries. Afternoons welcome a curated selection of fresh salads, pastas, pinsa romanas, and our signature panuozzos—each made with artisanal focaccia, cured Italian meats, and cheeses.
While our offerings are designed for takeaway, our wine bar also invites guests to enjoy—whether at our indoor counter or on our open-air patio—with a selection of wines that speak to Italy’s culinary heritage.
Cotto e Crudo is more than a destination—it’s a transportive experience where every detail reflects the elegance, flavor, and soul of an Italian eatery.
Originating from the Campania region of Southern Italy, traditional sandwich made with wood-fired pizza dough, baked until crisp on the outside and soft within. Ours is crafted using artisanal focaccia and filled with combinations of cured meats, small-batch cheeses, fresh vegetables, and house-made spreads—bringing together the warmth of Italian tradition and the ease of modern dining.
Originating from the Campania region of Southern Italy, traditional sandwich made with baked pizza dough, baked until crisp on the outside and soft within. Ours is filled with combinations of cured meats, small-batch cheeses, fresh vegetables, and house-made spreads—bringing together the warmth of Italian tradition and the ease of modern dining.
Pinsa Romana is an Italian dish with roots in ancient Rome—crafted with care, shaped by hand, and naturally fermented for a lighter, more balanced take on pizza. Its name comes from pinsere, the Latin word for “to press,” referring to the way the dough is gently stretched into its signature oval shape. Made with a Italian imported wheat flour, pinsa is crisp on the outside, soft within, and remarkably easy to digest. A Roman tradition embraced across Italy, pinsa is more than a style—it’s a return to simplicity, quality, and the kind of flavor that lingers.
Pinsa Romana is an Italian dish with roots in ancient Rome—crafted with care, shaped by hand, and naturally fermented for a lighter, more balanced take on pizza. Its name comes from pinsere, the Latin word for “to press,” referring to the way the dough is gently stretched into its signature oval shape. Made with a blend of wheat, rice, and soy flours, pinsa is crisp on the outside, soft within, and remarkably easy to digest.
A Roman tradition embraced across Italy, pinsa is more than a style—it’s a return to simplicity, quality, and the kind of flavor that lingers.
Cotto e Crudo, meaning “cooked and cured” in Italian, reflects the balance at the heart of our menu: freshly prepared dishes alongside artisanal meats and cheeses. Drawing inspiration from Italy’s bustling cafés, markets, and neighborhood wine bars, our concept brings together the simplicity of regional ingredients with the ease of high-quality, to-go dining. Mornings begin with espresso, cappuccino, and delicate pastries. Afternoons welcome a curated selection of fresh salads, pastas, pinsa romanas, and our signature panuozzos—each made with artisanal focaccia, cured Italian meats, and cheeses.
While our offerings are designed for takeaway, our wine bar also invites guests to enjoy—whether at our indoor counter or on our open-air patio—with a selection of wines that speak to Italy’s culinary heritage.
Cotto e Crudo is more than a destination—it’s a transportive experience where every detail reflects the elegance, flavor, and soul of an Italian eatery.
Originating from the Campania region of Southern Italy, traditional sandwich made with baked pizza dough, baked until crisp on the outside and soft within. Ours is filled with combinations of cured meats, small-batch cheeses, fresh vegetables, and house-made spreads—bringing together the warmth of Italian tradition and the ease of modern dining.
Originating from the Campania region of Southern Italy, traditional sandwich made with wood-fired pizza dough, baked until crisp on the outside and soft within. Ours is crafted using artisanal focaccia and filled with combinations of cured meats, small-batch cheeses, fresh vegetables, and house-made spreads—bringing together the warmth of Italian tradition and the ease of modern dining.
Pinsa Romana is an Italian dish with roots in ancient Rome—crafted with care, shaped by hand, and naturally fermented for a lighter, more balanced take on pizza. Its name comes from pinsere, the Latin word for “to press,” referring to the way the dough is gently stretched into its signature oval shape. Made with a Italian imported wheat flour, pinsa is crisp on the outside, soft within, and remarkably easy to digest.
A Roman tradition embraced across Italy, pinsa is more than a style—it’s a return to simplicity, quality, and the kind of flavor that lingers.
Pinsa Romana is an Italian dish with roots in ancient Rome—crafted with care, shaped by hand, and naturally fermented for a lighter, more balanced take on pizza. Its name comes from pinsere, the Latin word for “to press,” referring to the way the dough is gently stretched into its signature oval shape. Made with a blend of wheat, rice, and soy flours, pinsa is crisp on the outside, soft within, and remarkably easy to digest.
A Roman tradition embraced across Italy, pinsa is more than a style—it’s a return to simplicity, quality, and the kind of flavor that lingers.
