Piccino Café

When we opened the doors of our tiny café in December 2006, our goal was to make Piccino as welcoming as the home of a close friend, our food as simple and beautifully executed as possible. Three years in, we're honored that Piccino has become a thriving hub of the community.

Our menus feature classic as well as seasonally driven thin-crust pizzas; our salads and soups use the finest organic produce sourced directly from small local farms, and Piccino classics include our antipasti platter and polpette (Tuscan-style pork and beef meatballs). Special entrées of meat, fish, or poultry, contorno (vegetable sides), and desserts complete our daily offerings.

Weekend brunch menus include savory bread puddings, skillet-pressed focaccias, breakfast pizzas, cazuelas of seasonal vegetables with baked eeggs, and made-to-order zeppoli (Italian-style donuts).

Piccino's small and carefully edited wine list focuses on bottles from artisan producers that are selected to enhance the flavors of our food. Most wines are served by the glass, carafe (1⁄2 bottle), and bottle.

Piccino Coffee Bar

Located three doors down at 807 22nd Street, our coffee bar serves carefully crafted Blue Bottle organic coffee drinks, as well as house-made scones, muffins, and granola & yogurt. For those lacking time for a leisurely lunch, the coffee bar also offers tasty sandwiches to grab and go. As with all our food, they’re made with the finest ingredients — and a dash of TLC.

Ciao e grazie!

Margherita & Sher

Sher Rogat

Growing up, Sher’s favorite place was the kitchen of the Jewish community home run by her father. After earning a Masters in Museum Studies, side roads to Williams-Sonoma and Levi's created a strong desire to start a business that would encompass food, beauty, and community.

Margherita Stewart Sagan

Born in Tuscany, Margherita moved to the Bay Area at age 28. Embracing the then-budding food scene, she started a specialty food import company, earned an MBA, worked in the corporate world, and taught business classes at SFSU before deciding to combine her love of business with her passion for cooking.

The two friends met in 2005, and their mutual ideas about simple, exquisitely made food and the environment in which to serve it blossomed with the opening of Piccino.