Both a restaurant and market, the space is stocked with Italian imports, such as meats, cheeses, pastas, and oils, which also are used to create the eatery’s housemade feasts. Chefs, for instance, use imported flour to create their hand-stretched pizza dough, topped with homemade mozzarella and basil from their own garden. Other menu offerings include pasta such as baked ziti, eggplant-parmesan panini, and italian-beef subs. Served every Saturday and Sunday morning, brunch gives breakfast an Italian flare with new items alongside popular mainstays such as Tuscan-style egg dishes and chocolate-caramel espresso drinks, a well-earned treat after a bout outside on the bocce court.
“We are not just a great restaurant. At our heart, we are a market featuring fresh, authentic imported ingredients, ensuring the real, Italian culinary experience.”