A meal at Di Beppe begins with the fragrant scent of a three-day fermented pizza dough, setting the stage for a journey through the soulful flavors of Italy. The progression starts with a salumi platter featuring culatello, served with a pickled fennel marmalade that offers a sharp, sweet contrast. The journey continues with the Roman-style pizza, where the crust is exceptionally soft and doughy yet possesses a satisfyingly charred edge. The signature Cacio e Pepe, prepared with rigatoni, is a highlight of technical balance, featuring a creamy emulsion of pecorino and black pepper that provides a lingering warmth. As the meal concludes, the boozy tiramisu, dusted with a heavy layer of espresso powder, offers a rich, velvety texture. The kitchen’s commitment to al dente execution and high-quality dried pasta ensures a consistent technical standard. The experience is a heartfelt tribute to Italian immigrant heritage, delivered with a contemporary Gastown flair and a deep respect for traditional ingredients.