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 cooking. From handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. Every dish at Piccolo returns to these roots—simply made, but with great care and passion. All of our pastas, sauces and breads are made by hand on-site. Imports such as abruzzi smoked ricotta, Sicilian oregano, and Mediterranean sardines balance a traditional Italian flavor with local seafood, meat and produce. The wine list is focused on hard-to-find Italian wines. Many feature indigenous grapes, natural, organic and sustainable practices that are sourced from small producers all over italy.
The atmosphere at Piccolo is intimate, relaxed and warm; dining with family or friends, you'll feel at home from first bite– perhaps some abruzzi imported cheese and salumi — to a dessert from one of pastry chef and co-owner Ilma Lopez's light and unexpected twists on traditional favorites.
Piccolo serves dinner Five nights a week, Wednesday through Sunday, 5–10 pm Reservations are recommended.
Join us on Sunday nights for Sunday Suppers, a tailor-made, one-of-a-kind six-course meal, by advance reservation only. (space is limited)
Our kitchen will happily accommodate dietary restrictions.
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.
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