The Calabrian owner focuses on familiar southern Italian staples including housemade ravioli and meat lasagna

Pizzas such as margherita, pancetta and fig, and barbecue chicken sided with mozzarella sticks and pitchers of beer or soda

Homemade lasagna, grilled Italian-style meats & imported wines served amid mustard & mahogany tones with mosaic-tiled benches

Dishes with handmade pasta, local produce, sauces made in-house & cold-pressed virgin olive oil against backdrop of occasional live music

Chef Benjamin Cruz, trained at The Oberoi Hotel Culinary Institute, forges innovative Tuscan antipasti, soups, salads & hand-rolled pastas

Robust dinner menu showcases natural ingredients & authentic Italian cuisine with homemade pastas catered to vegetarians & carnivores alike