Cuisine
Under the watchful eye of Chef Arnaldo Rubio, who has been a part of Piccolo’s family since its inception in 1986, Piccolo offers lively, fresh and seasonal rustic Italian fare, with hand-rolled pastas, exquisite meats, fish and seafood dishes, daily specials and enticing desserts. Not to be missed is our 2008 Taste of Georgetown winning entrée of hand-rolled porcini stuffed agnolotti in a fresh sage and butter sauce, or our Nodino di Vitello all’ Piccolo—a 14oz veal chop marinated for 48 hours in our special sauce and pan-seared to order, served on a bed of saffron risotto with seasonal vegetables.
