Born in an Italian family Italian, Pierpaolo Picchi started working in the kitchen at a very young age. As soon as possible he left for Europe where he spent time training in various kitchens (just to mention two, think Casa Vissani in Italy and Mugaritz in Spain). Returning to São Paulo, in 2007 he opened his restaurant that over the course of time matured to become today a classic restaurant of contemporary Italian cuisine with some Brazilian influence. Among the starters we appreciated the “cappellini” made with heart of palm, but also the carpaccios of beef and swordfish. The menu features pastas such as spaghetti with cuttlefish ink and shrimp, or rigatoni amatriciana. Among the entrées, try the octopus with polenta, or the baked veal shank. The wine list could be more structured given the quality of the kitchen.