Piccola Italia

The story

Crafted with passion, served with love

A Piece of Umbria in Warsaw

Piccola Italia has been one of Warsaw's most enduring Italian restaurants since 1998, built from the ground up by Stefano and Barbara Cherubini with a single-minded commitment to authenticity. Stefano, who hailed from Umbria, channeled his love for that green region of central Italy into every corner of the restaurant — importing ingredients directly from near his family home and championing the flavors of a part of Italy that rarely gets the spotlight it deserves. The restaurant has earned a Gambero Rosso fork, a recognition that speaks to the consistency and integrity of its Italian cooking over the decades.

The team recently shared the heartfelt news of Stefano's passing, noting that he died in his beloved Umbria. His legacy — a restaurant that genuine Italian visitors frequent precisely because it feels like home — remains very much alive.

Rooted in Umbrian Tradition

What sets Piccola Italia apart from the many restaurants that wear Italian identity as little more than a label is the sourcing. Exclusive Italian products, imported directly from the producers, underpin a menu that stretches from Roman classics to regional specialties. Black truffle and cured meats from the Valnerina valley — both hallmarks of Umbrian cuisine — have found their way onto the menu, giving Warsaw diners access to ingredients rarely seen outside Italy.

The pasta selection reflects this seriousness. Handmade raviolini filled with cheese and spinach, gnocchi stuffed with truffle and goat's cheese in a creamy parmesan sauce, and Strengozzi Montefalco — a house-made egg pasta with Italian sausage, wild mushrooms and parmesan — sit alongside Roman staples like Cacio e Pepe and Carbonara made with guanciale and pecorino romano. The pizza list is equally considered, ranging from a straightforward Bufala with mozzarella di bufala and fresh basil to the Tartufo, built on a truffle cream base.

What Regulars Say

Guests who have been coming for over a decade note the steady presence of Italian diners as the clearest sign that something real is happening in the kitchen. The ravioli with goat's cheese and the mushroom and courgette soup have drawn particular praise. The restaurant also takes dietary needs seriously — gluten-free pasta and pizza options are available, and staff are attentive to other intolerances.

The atmosphere is warm and Italian in character, suited to everything from a quiet lunch to a private party. Outdoor seating, a wine list worth exploring, and the option to take away round out a restaurant that has quietly, stubbornly, kept its standards for more than a quarter of a century.