ABRUZZO INSPIRED, BALTIMORE BASED

Cafe Campli is a neighborhood restaurant celebrating the food, flavors, and spirit of Europe's greenest region coupled with the bounty of the mid-Atlantic.

Food offerings include "piatti tipici" (typical regional Italian dishes); antipasti, pasta, entrees, house made focaccia, panini during happy hour, & chalkboard specials. We offer Abruzzese wines, house-crafted cocktails, & beers on draft. Our espresso is an Italian-style custom roast by Black Acres Roastery.

For the best experience, we recommend dining in and we highly recommend making a reservation.

Outside wine will be subject to a $25 corkage fee per bottle. No open bottles please.

Carry-out available Tuesday-Thursday & Sunday, as staffing allows.

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*PLEASE NOTE* We are a small dining space and while we have taken measures to dampen sound,

Cafe Campli can be a busy and bustling environment, especially during dinner service, which is how we like it.

In other words, it's sometimes loud.

Tue-Sat |

Sun |

4-9

12-9

Happy Hour Specials 4-6 Tue-Sat, 12-5 Sun

Closed Monday

4801 Harford Road S2, Baltimore, MD 21214

(443) 869-2861

GIFT CARDS

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ABOUT US

Agnolotti production #fattoamano
🧅 🌱 🧈 🧀

If you love mushrooms as much as we do, you have to try our Risotto Funghi! It’s an explosion of flavor: porcini, trumpet, hen of the woods, enoki. Topped with toasted walnuts & fennel fronds. ��🍄‍🟫

Dear friends,

This is Sam & Paul with bittersweet news. We are moving to Italy this summer to open our next restaurant and begin a new chapter.

During a recent trip to Penne, we finalized a contract to reopen a historic restaurant in the center of town that had been closed for the past three years. It was one of our favorites. We even joked about re-opening it when it first closed, eventually deciding that would be “crazy”; we weren’t ready. We were approached by the landlords and a friend of ours in town with a too-good-to-be-true deal to reopen the restaurant, one we absolutely had to take. Unfortunately, that means leaving something behind.

Cafe Campli opened its doors in November of 2022, our first restaurant, blossomed out of a blog and pure ambition. Since opening, we’ve been humbled and proud of the team who joined us and the regulars who supported us. To our staff: none of this has been or is possible without you, you have helped turn our dream into a beloved restaurant, you have made every shift the farthest thing from “work” imaginable, you have embraced every pivot with grace and professionalism, and we owe you so much of our gratitude. You will always have a spot on our team…seriously, get your passports up to date!

To our friends and regulars, we will remember you fondly. This is our passion, and to be supported like we have is humbling. We are in awe that we get to do this, since moving to Italy has been a life-long dream, but saying goodbye and leaving behind something that was good, dare we say pretty great, weighs heavy on our hearts. The sincerest Thank You to all who made it so.

The last day of Cafe Campli will be this summer, we still have a few details to iron-out, but we’ll announce the exact date soon. Which brings us to another piece of business: if you’re interested in opening a concept (restaurant, retail, or both) in our current space, or are so upset that we’re leaving that you might consider taking over the reins of Cafe Campli, contact us!

We look forward to the future, but will always hold our time at Cafe Campli dearly. It is where we first did the thing we always wanted to do.

Abbracci,
Paul & Sam

Cont. in comments

A crock that’s been used a thousand times to braise the hare for the ragú which joins the tagliatelle in a celebration of flavor which lands on your plate.
That’s home cooking.
That’s love.
A presto.

Fava beans and guanciale married to silky smooth parsley-infused pappardelle in a fusion of pork fat & parmigiano reggiano. On the spring menu until the end of June. 🌱 🐖 🫛 🧀

🪵 Boscaiola! (Pronounced bosc-eye-oh-la) Featured today is our “woodsman” pasta of mixed mushrooms, ground pork, and spaghetti alla chitarra. Boscaiola is said to have its roots in Tuscany and Emiglia-Romana. Not surprising, since porcini mushrooms are particularly good in these regions! See our previous collab post with @baltimorehomecook for how chitarra pasta gets its name. And come on over to enjoy a bowl! 🍄‍🟫 🐖 🌳
On our spring menu until the end of June.

🫛 🧅 And we’re off to the races! With our agnolotti taking the lead as your favorite new pasta on the spring menu. Stuffed with roasted leeks, shallots, peas, garlic, ricotta, and pecorino, and finished with chive-parsley herb butter, these allium-stuffed pastas are scrum-diddly-umptious. Get em while you can!
🥟👈🏻 kind of looks like an agnolotti?

🌱 We’re ready for spring! Are you?
We’ve got some great flavors coming at you this season - pappardelle infused with parsley and tossed with guanciale and fava beans, hare ragu with hand-made tagliatelle, “woodsman” pasta of mixed mushrooms and sausage with hand-made spaghetti alla chitarra, allium-stuffed agnolotti! Fava bean crostini, pea pesto flatbread with sun dried tomatoes and stracciatella! Pollo piccata! Risotto funghi! 🐓🫛🍄‍🟫
We can’t wait for this. See you soon!

🌸 🍷 🗺️ Spring is here and so is our new wine map! We’re trading-in our ripassos, nebbiolos, primitivos - big wines for hearty dishes - in favor of lighter, brighter varietals from throughout the Italian peninsula and islands. We think you’ll love all of them from Arneis to Zibibbo.

And for this season, we’re proud to offer @valle_reale as our by-the-glass Montepulciano producer! Around here, the by-the-glass Montepulciano is like the Number 10 on a soccer team, so this is a distinct honor. See, Valle Reale was the first vineyard in Abruzzo we visited (way back in 2019), which is where that last photo was taken. This wine map brings it all full circle.

We can’t wait to pour these for you. Salute!

🦑 Ok, so you saw the process shots from @baltimorehomecook earlier, here’s the finished product:

SPIZZULUS NERO DI SEPPIA
Take a trip to Sardegna with us this weekend! Chef Laurie added cuttlefish ink to the Spizzulus, which are tossed with mussels, roasted tomatoes, garlic, white wine, butter, and olive oil. The dish is topped with Bottarga, cured mullet roe (Sardinians don’t leave home without it), and a dash of fresh lemon. The end result is a dish of Mediterranean paradise. Pair with a glass of Sardinian Vermentino and you’ll immediately find yourself mentally on the Costa Smeralda.

The Spizzulus finds itself as the #8 seed in our Pasta Madness Tourney, going against fan-favorite and #1 seed Alla Lanterna. UPSET ALERT?!?

🏀 🍝 “It’s back babyyyy!!” (Dick Vitale voice): Pasta Madness at Cafe Campli! Friday through Sunday we’re pitting our Elite Eight pastas against each other to crown the 2025 Campli Champion on Sunday night. Got a favorite? Come by any time this weekend and help it advance to the big dance.

🍝 Thanks for yet another great week and your kind and positive reviews! We are lucky that we get to do this, week in and week out.
Our spring menu comes out April 1 and as always we’re ready to shift gears and ingredients, bringing new flavors to your plate. 🌱 Don’t forget to come by before then to enjoy our seasonal pappardelle, tagliatelle, and the raviolo.
See you soon. 👋

🍷 We’re looking forward to this one 🍷

This Thursday night, we’re featuring the wines of @fabulasbio , a biodynamic wine producer right in the green heart of Abruzzo’s Majella National Park.

Each wine tells a fable from the historic folklore of the enchanted Majella. We’ll be pouring 4 of ‘em, paired with food from our Abruzzese kitchen.

We have a few spots left! And in case you can’t make it, we’ll be selling their wines over the weekend as off-menu specials.

Check out Resy for seating availability, or to book this weekend.

🎣 Nessuna Paura dei Serpenti! 🐍

Housemade cobra head pasta courtesy of @baltimorehomecook with a ragù of wild caught Chesapeake Channa (aka Snakehead fish).

Snakeheads are invasive to the Bay, and unfortunately for them, they’re pretty tasty, so we should all be eating them. Braise them in a yellow and cherry tomato sauce, and you�’ve got yourself a nod to the Maryland flag. Lest we forget about our beloved Abruzzo, garlic sprouts from Sulmona in L’Aquila add a nice bite.

On special while supplies last this first weekend of March.

Just a few delicious panini photos for you. Happy Sunday. 🌞

🥂 Join us on Thursday, March 13th at 6:30 for an exciting offering of wines from the Fabulas Winery in Abruzzo! Limited tickets are available, 15 spaces total with only 6 left. See below for more info, link in bio or on Resy for booking. 🥂

Fabulas is a wine producer in the Majella National Park of Abruzzo, a deep green forest punctuated by the Mother Majella granite massif. Intertwining the history of native grapes with the fabled history of their verdant surroundings, Fabulas produces biodynamic, minimal intervention wines that pair stunningly with the local cuisine celebrated at Cafe Campli. Through four pours, we’ll tell the story of Fabulas as well as that of Abruzzo.

The whole Fabulas collection features seven wines, one for each of the seven warrior women, called “Majellane”. These women of folklore dwelt in the current-day National Park of Majella, a landscape rooted in tradition & the values of nature. We offer 4 of these special wines to you.
@fabulasbio

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ABRUZZO INSPIRED, BALTIMORE BASED

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