In this intimate, rustic locale, divided into three rooms which may be reserved, chef Filippo prepares a full range of local traditional cuisine using only D.O.P. (protected denomination of origin) products. Among the antipasto offerings are the superlative culatello (premium prosciutto) of Zibello, 24-mo. aged prosciutto, Felino-style salami, coppa and delectable hot pastry hors d'oeuvres. All pasta is prepared by hand on the premises and served with sauces using the best in seasonal products. In addition to its traditional dishes, Tre Porcellini also offers seafood that arrives directly from the fish markets of Genoa and Chioggia. There is also a fine wine list, to be enjoyed by the bottle or by the glass.