A Wilmington Italian restaurant has been serving handmade pasta and creative Italian dishes for more than three decades. Piccolina Toscana in Trolley Square has built a loyal following with dishes like duck confit pappardelle, braised short rib pasta, and its signature Really Good Fries.
Chef Dan Butler brought a different approach to Italian dining when he opened Toscana in the early 1990s. The restaurant went on to become a local favorite, even earning a place among Joe Biden’s Wilmington dining stops.
Today, there’s more to discover than the dinner menu. A separate lounge, a takeout counter stocked with prepared dishes, and a long history of culinary experimentation give this neighborhood restaurant several reasons to visit.
Here’s what makes Piccolina Toscana stand out and what to know before booking a table.
A Trolley Square Corner With a Big Backstory
Finding this spot was easy, but understanding its long history took a little more digging. Piccolina Toscana sits at 1412 North Dupont Street, Wilmington, Delaware 19806, in the United States.
The address places it in Trolley Square, the lively northwest district known for shopping, dining, and evening fun. Plenty of restaurants come and go around here, yet this one has stayed put since 1991.
Chef Dan Butler, a Wilmington native and Culinary Institute of America graduate, opened it originally as Griglia Toscana. Over the years it changed names several times, becoming Tavola Toscana and later Toscana Kitchen+Bar.
One word never left the sign. Regulars still just call it Toscana, and I quickly picked up the habit myself.
The restaurant celebrates its 35th anniversary in 2026, which is a serious milestone in a business where many places barely last a few years. That staying power comes from adapting without losing its personality.
So how did one chef change the way an entire city ate Italian food? The answer starts in a wood-burning oven.
The 1991 Menu That Broke the Meatball Mold
Back in 1991, Italian dinner in Wilmington usually meant red gravy and meatballs. Chef Butler had other plans.
His opening menu featured artisanal pizza from a wood-burning oven, grilled veal, and risotto. For local diners, that was a bold and fresh change of pace.
The gamble worked quickly. Griglia Toscana won Critic’s Choice for Italian in 1992, just one year after opening its doors.
Many people say Toscana changed the landscape of dining in the city. Looking at how many modern Italian kitchens followed, I can see the point.
Recognition kept coming decades later. In 2026, the owners and founders received the Delaware Restaurant Association’s Cornerstone Award for their contributions to the industry.
I love knowing a little history before I order. It makes every plate taste like part of a bigger story, and it gives me something fun to share across the table.
Of course, history alone does not fill a stomach. The kitchen runs on a simple motto that I think every restaurant should borrow.
Four Words That Rule the Kitchen
Really good food. That is the whole philosophy here, and the team means it literally.
The kitchen also follows a second rule I found charming: if we didn’t make it, we don’t serve it. Pastas are hand-rolled, sauces are made in house, and freshness drives the menu.
You can taste the effort. My tortellini, filled with mortadella ham and ricotta and dressed in a sun-dried tomato cream sauce, clearly came from careful hands.
Even the fries got a nickname. The menu calls them Really Good Fries, or RGFs, and they live up to the confident label.
Breadsticks often arrive before the meal, which kept my hunger in check while I studied the menu. That small touch made the wait feel shorter.
My tip is to ask your server what was freshly prepared that day. The staff seemed proud of the kitchen and happy to guide choices.
Speaking of choices, one dish has held its spot for three decades. You will want to hear about it before ordering anything else.
Grandma’s Little Treasures Still Steal the Show
Thirty years on one menu is practically legendary in restaurant years. The Chicche della Nonna has pulled off exactly that.
The name roughly means grandma’s little treasures, and the dish feels like a warm welcome. Light ricotta gnocchi replace the usual potato version, so each piece is tender and airy.
A creamy goat cheese sauce coats everything. Spinach, mushrooms, shallots, grilled chicken, and smoky prosciutto join the party.
Seasoned bread crumbs finish the top, adding a little crunch against all that softness. I kept chasing the crumbs around the bowl with my fork.
It is rich, so I suggest sharing a side of sautéed spinach or broccoli rabe to balance the meal. That way you leave happy instead of sleepy.
First-timers should order this dish, no debate needed. Regulars clearly agree, since it has outlasted multiple name changes and menu updates.
Gnocchi fans, take note. The kitchen also hand-makes a butternut squash version, and the pasta list keeps getting more tempting from here.
Pasta Picks Worth Twirling Over
Choosing just one pasta here felt like picking a favorite song. Every option had its own hook.
The Mezze Rigate alla Brasata pairs blunt-cut pasta with short rib braised all day, sautéed mushrooms, and ricotta. It is hearty, comforting, and easily one of the most talked-about plates.
Fettuccine alla Bolognese brings a house-made meat sauce brightened with fresh sage. Simple, yes, but done with real care.
Adventurous eaters should look at the Pappardelle. Duck confit, shiitake, swiss chard, and porcini cream make it earthy and luxurious.
The Penne Cortina adds guanciale, onions, creamy tomato sauce, and seasoned focaccia crumbs. Meanwhile, the Capellini al Pomodoro keeps things classic with tomato sauce and fresh basil.
Fans of heavy white sauces may find fewer choices than at a chain restaurant. The menu leans toward focused, chef-driven recipes instead.
My move was ordering two pastas and splitting them with my dinner partner. Save some room, though, because the grill has its own headliners.
From the Grill to the Main Event
Pasta gets the spotlight, but the entrees quietly deserve a standing ovation. Grilled meats and fish anchor this part of the menu.
Steak Frites features hanger steak with spicy salsa verde and those famous Really Good Fries. It is satisfying without being fussy.
The Crispy Skin Salmon comes with lemony herb butter, sautéed zucchini, fresh tomato, and orzo. My fork found that crackly skin first, naturally.
Roasted Branzino Fillet sits on fregola sarda over a whipped tomato puree. Groups often order it, and the plates look beautifully arranged.
Comfort seekers can try the All Day Braised Beef Short Rib. Pork Ossobuco arrives with butternut squash risotto, which is perfect for cooler evenings.
Pan Roasted Chicken Medallions include sun-dried red peppers, mushrooms, kalamata olives, a polenta cake, and broccoli rabe. That plate has a lot going on, all in a good way.
Menus can shift with the seasons, so check online before you go. Next up, the small plates that started a whole new chapter.
Small Plates With Big Personalities
Piccolina means little one, which fits the restaurant’s early focus on small plates, often called Italian tapas. That spirit still shows in the appetizers.
The Grilled Avocado surprised me most. It comes with sautéed garlic, roasted tomato pico, and grilled ciabatta, and it tastes rich and savory.
Calamari Fritti arrives flash-fried with chili flake oil and spicy aioli. The coating stays light, so the squid stays tender.
Carpaccio di Manzo layers thinly sliced beef tenderloin with raw onion, Reggiano, capers, avocado, lemon, and truffle oil. It is bright and elegant.
Fried Fresh Mozzarella is the crowd-pleaser for picky eaters. Kids and adults alike tend to reach for it first.
Sides deserve a look too, from Roasted Garlic Smashed Potatoes to Crispy Zucchini and Onion Rings. Lobster Mac and Cheese feels like a small celebration.
My strategy is ordering three small plates for two people and calling it dinner. Now, about that room glowing behind the food.
A Room That Glows and Crackles
Low lights, soft music, and a crackling oven set the mood before the first plate arrives. The design style is called Contemporary Rustic, and it suits the food.
Modern art by local artist Vicki Vinton brightens the walls. Iridescent Italian porcelain tile catches the light in a subtle, pretty way.
The open kitchen keeps things lively. I enjoyed watching cooks work and seeing a dessert maker carefully finish sweets in plain view.
Round booths are the secret weapon here. They create a party within a party, letting your group feel cozy while still enjoying the buzz of the room.
The space feels romantic enough for date night, yet relaxed enough for families. Celebrations happen often, and staff will sometimes sing for birthdays.
Outdoor seating is available when the weather cooperates. It is a nice option for people-watching in Trolley Square.
My advice is requesting a booth when you reserve. And if you prefer a more grown-up hangout, the lounge next door has its own charm.
The Lounge Built for Grown-Up Hangouts
Some evenings call for a couch instead of a formal table. The lounge, nicknamed Trolley Square’s Bar for Grown-ups, answers that call nicely.
A long wooden bar runs through the space. Comfortable couches and a communal high-top table with stools make it easy to settle in or meet new faces.
Artisanal small plates are served here, so you can snack without committing to a full dinner. It works well for catching up with friends after work.
Happy hour runs daily from 4 to 6 PM, and the specials draw plenty of praise. Bartenders here have a reputation for friendly, attentive service, even with kids in the group.
The vibe is relaxed and polished at the same time. Conversation flows easily, and nobody rushes you out.
I liked the communal table most. Sharing space with strangers turned into an easy chat about favorite dishes.
Not hungry for a sit-down meal at all? A glass case full of ready-made dishes might be your new best friend.
Dinner Without the Dishes
Busy weeknights got a lot easier once I discovered Toscana To-Go. It packages really good food for home, with no apron required.
Chefs prepare more than 30 different items daily for a display case. You can browse what looks good or order from a made-to-order menu.
Pickup happens in the store or curbside. That second option is a lifesaver on rainy evenings or when kids are napping in the car.
Sandwiches and wraps are popular picks, with the Chicken Cesare Wrap earning plenty of love. Salads and pastas travel well too.
My tip is to call ahead during busy hours. Checking your order before leaving is also smart, since takeout mix-ups can happen anywhere.
This service is perfect for hosting a casual dinner without cooking. Just plate everything nicely and accept the compliments graciously.
Planning something much larger than a family dinner? The team also handles events for crowds, and that is where things get impressive.
Parties, Showers, and Rehearsal Dinners
Big moments deserve big flavor, and this team clearly knows how to throw a gathering. Private events are a major part of what they do.
Guests can book a private event space, the lounge, or the main dining room. Groups range from about 40 to more than 100 people.
Wedding showers, rehearsal dinners, birthdays, baby showers, and corporate events all happen here. Since the restaurant is closed on Sundays, groups can sometimes have the whole place to themselves.
Pre-set group menus keep things simple. Event planners help with details, and dessert trays often land on each table.
Catering goes beyond the building too. Casual catering offers drop-off delivery without service or equipment, while full-service catering covers weddings and corporate functions.
The staff thinks of small things, like extra cake cutters. Those little saves matter when you are juggling a hundred details.
Book early for popular dates. Before you plan your own visit, though, a few practical tips will make everything smoother.
Smart Moves Before You Book a Table
Timing is everything here, so check the hours first. The restaurant opens at 5 PM, closing at 8 PM Monday through Wednesday and at midnight Thursday through Saturday.
Sundays are closed for regular dining. Reservations can be made online, and I recommend them for weekends and holidays.
Street parking is available nearby, though it fills up on busy nights. Arriving a few minutes early saves stress.
Gluten-free and vegetarian options are on the menu. The kitchen will also prepare special vegan dishes, and servers take allergies seriously.
For questions, call 302-654-8001. The phone line is handy for event planning and takeout too.
After 35 years, this restaurant still feels fresh, personal, and proudly local. It earned its beloved status one hand-rolled pasta at a time, and I already have my next booth picked out.
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