Paolo Laboa’s journey started in his mother’s kitchen, where he learned the secrets of real Genovese cooking, the pinnacle of Northern Italian cuisine. Every ingredient chef Paolo touches is fresh from the farm and sea to his kitchen and to your table. Some of his favorite sources of daily produce are Stonecipher Farm, Dandelion Spring Farm and Olivia’s Garden. Our mushrooms come from Northspore or other local foragers. Fresh fish is brought in daily through Upstream, Harbor Fish Market, Nova Seafood or Browne Trading Co. And we source proteins like wild rabbit from Sumner Valley Farm and lamb, beef and pork from Two Cove Farm, while our dairy and eggs for pasta comes from a variety these farmers.
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