There is a mixture that comes from waiting. And a fire that waits for no one.

The First Night of Compagni di Brace brings together two time-honored elements: the sourdough starter from Pbread Natural Bakery, alive for years, leavened over time and with patience—and Chia’s embers, which cook at the exact moment the flame decides.

A dinner where pizza doesn’t stay in the pizzeria, but becomes fine dining. Where slow fermentation meets lively cooking, giving rise to something that is neither one nor the other: two ancient traditions, reimagined for the present.

Just one night. Limited seating.

Download the menu for the evening here.

Some raise the meat, and some cook it.
For one night, the two come together over the same coals.

Livio de Sa Tanca e Bore brings his Avileña-Negra Ibérica—a Spanish pasture-raised breed with dense muscle fiber and fat that cooks slowly. Chef Francesco Costantini puts it on the grill and makes it the centerpiece of a three-course meal: appetizers, the ribeye, and a grilled dessert.

To round out each course, Silvio Carta’s spirits and wines.

Just one night. A debt that can't be repaid.

Download the menu for the evening here.