From Rome, With Love
The story of Piccolo Buco begins in 1916, just steps from the Trevi Fountain.
In 2019, Cooper’s Hawk Founder Tim McEnery was eating his way through Italy and came across the original Rome location, a small, vibrant spot near the fountain, and ordered a pizza.
The crust stopped him cold.
Tall, cloudlike yet crisp and substantial at the rim. Built on three ingredients and years of practice. He met Chef Luca Issa, asked to collaborate and brought it home for the rest of us. Because the pizza is just that good.
Contemporary Neapolitan-Style Pizza
The pie features a tall, crown-like crust, cloudlike and tender at the center, crisp and substantial at the rim. Finished with a drizzle of peppery extra virgin olive oil. It's on every pie for a reason.
The pizza is the centerpiece. Everything else on the menu—the antipasti, the pastas, the desserts—is built around the same philosophy: simple things, done with mastery. That starts with the ingredients:
Organic San Marzano-style tomatoes for the red sauce are grown in California and harvested at peak ripeness, then processed and jarred to preserve their flavor.
Yellow tomatoes for the bisque and specialty sauces come from southern Italy.
Salami and ‘nduja made by an artisan salumi maker in Chicago using Italian-imported spices following Luca’s grandmother’s recipe.
Dough made with "00" Caputo flour, the gold standard of Italian milled wheat.
Contemporary Neapolitan-Style Pizza
The pie features a tall, crown-like crust, cloudlike and tender at the center, crisp and substantial at the rim. Finished with a drizzle of peppery extra virgin olive oil. It's on every pie for a reason.
The pizza is the centerpiece. Everything else on the menu—the antipasti, the pastas, the desserts—is built around the same philosophy: simple things, done with mastery. That starts with the ingredients:
Organic San Marzano-style tomatoes for the red sauce are grown in California and harvested at peak ripeness, then processed and jarred to preserve their flavor.
Yellow tomatoes for the bisque and specialty sauces come from southern Italy.
Salami and ‘nduja made by an artisan salumi maker in Chicago using Italian-imported spices following Luca’s grandmother’s recipe.
Dough made with "00" Caputo flour, the gold standard of Italian milled wheat.
The Obvious Pairing, Done Right
A good pizza and a good glass of wine are one of life’s most reliable pleasures. Our wine program is built around that premise. Italian varietals Chianti, Pinot Grigio and our own Buca Riserva form the backbone of the list. Cooper’s Hawk signatures round out the selection. Every dish comes with a wine recommendation.