Piccolo Buco Brings a Taste of Rome to Estero

By Cheryl Mandell

Piccolo Buco

One bite of pizza in Rome was all it took to ignite the culinary spark that would lead to Piccolo Buco by Cooper’s Hawk.

With three locations in Illinois and one in Tampa, this newest Piccolo Buco located in Coconut Point in Estero opened in July, bringing a modern interpretation of Roman and Neapolitan-inspired Italian dining.

The concept traces its roots to Rome, where chef and owner Luca Issa operates the original Piccolo Buco near the Trevi Fountain. Cooper’s Hawk founder Tim McEnery discovered the intimate pizzeria while traveling through Italy in 2019 and was immediately captivated by its distinctive pizza. After meeting Issa, McEnery proposed bringing the concept to America. Issa researched Cooper’s Hawk, reached back out and soon traveled to Chicago, where the two began their collaboration.

That collaboration pairs Issa’s Italian culinary traditions with Cooper’s Hawk’s renowned hospitality and wine expertise. Much of the menu remains influenced by the Roman original, although the culinary team has added some American touches.

“We’ve curated this menu to the authenticity in Italy and brought it here and just did a little bit of our own enhancement,” said Dennis Gkotsis, assistant general manager at Cooper’s Hawk Winery and Restaurants.

Estero became a natural fit. With Cooper’s Hawk restaurants already established in Fort Myers and Naples, McEnery viewed Estero as an ideal midpoint after family members encouraged him to explore the community.

The centerpiece of Piccolo Buco is the pizza. Made with imported Italian flour and a dough that undergoes an approximately 24-hour fermentation process, the crust rises into its signature tall, airy crown — crisp around the outside yet soft within.

The Fungo pizza layers wild mushrooms, black garlic, Parmesan fonduta and white truffle oil, while the Spicy Calabrian Sausage brings together house-made Calabrian oil,  ’nduja (a spicy, spreadable sausage), and Calabrian salami made by an artisan salumi maker in Chicago.

Beyond pizza, the Four Cheese Arancini “Supplí” offers an irresistible beginning to the meal. Crisp and golden on the outside, these Italian rice fritters reveal a rich, cheesy center complemented by Calabrian sausage, basil and Pecorino Romano, a satisfying combination of crunch, creaminess and savory flavor.

The Pappardelle with Short Rib Bolognese, one of the restaurant’s most popular selections, pairs wide noodles with a rich, slightly spicy meat sauce, Parmesan and a finishing dollop of whipped ricotta.

Wine is equally important here. Cooper’s Hawk Wine Club members can enjoy their benefits at Piccolo Buco, while exclusive selections such as Buca Riserva add another reason to add wine to the evening. Cocktails such as the Cheeky Negroni, featuring Ketel One Grapefruit Rose, Aperol, Campari and Antica white vermouth, are a delight. The extensive Italian wines and rotating tastings at the Gusti Bar round out the beverage experience. Every food item on the menu has a wine pairing suggestion.

For a sweet finale, the Amalfi Pound Cake brings a bright taste of the Italian coast to the table. The tender cake is paired with lemon mascarpone and limoncello strawberries, then finished with pistachios and white chocolate crumble for a dessert that balances citrusy freshness with creamy richness and delicate crunch.

The ambiance makes an immediate impression, with dark ceilings softened by cascading greenery, glowing Edison-style bulbs and woven pendant lights. Rich wood tables, colorful artwork and an expansive bar create a sophisticated yet relaxed setting that feels both contemporary and warmly Italian, with room to seat nearly 250 guests.

From a chance encounter near the Trevi Fountain to a polished new eatery in Coconut Point, Piccolo Buco proves that sometimes the best culinary journeys begin with one unforgettable pizza.