About

About Piccolo

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Piccolo is a casual eatery inspired by the home cooking of Central and Southern Italy. 

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 featuring indigenous grapes, natural, organic and sustainable practices, and sourced from small producers all over italy. 

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The atmosphere at Piccolo is intimate, relaxed and warm; dining with family or friends, you'll feel at home from first bite–some imported cheese and a house-made salumi, perhaps—to dessert, one of pastry chef and co-owner Ilma Lopez's light and unexpected twists on a traditional favorite. 

Hours

Piccolo serves dinner Six nights a week, Thursdays through Sunday, 5–10 pm, as well as Sunday brunch from 10:30–2 pm. Reservations are recommended.

Join us on Sunday nights for Sunday Suppers, a tailor-made, one-of-a-kind six-course meal, by reservation only. (space is limited)

Our kitchen will happily accommodate dietary restrictions.

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OWNERS

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Damian Sansonetti

With Piccolo, Damian brings the same passion to quality ingredients and time-tested cooking methods that he did for years as the chef de cuisine at Bar Boulud in New York. His love of carefully executed, handmade dishes has been evident throughout his career, as he proudly continues the Calabrian and Abbruzzian traditions of his family's kitchen.

Ilma Jeil Lopez

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.

PURVEYORS

Bumbleroot Organic Farm, Buxton, Maine
North Star Sheep Farm, Windham, Maine
Dandelion Spring Farm, Newcastle, Maine
Straw's Farm, Newcastle, Maine
Stonecipher Farm, Bowdoinham, Maine
Snell Family Farm, Buxton, Maine
Browne Trading Company, Portland, Maine
Matt's Wood Roasted Coffee, Pownal, Maine
Marcelli Formaggi, Abruzzo, Italy