Alla Vita

Small, pinched pasta filled with roasted meats, served in a simple butter and sage sauce with a sprinkle of Parmigiano Reggiano.

Slow-braised veal shanks in a rich white wine and vegetable broth, served with saffron risotto and gremolata.

Whole Mediterranean sea bass baked in a salt crust, filleted tableside and drizzled with extra virgin olive oil and herbs.

Classic espresso-soaked ladyfingers, mascarpone cream, and cocoa powder. A timeless Italian dessert.

A classic Neapolitan pizza with spicy salami, fior di latte mozzarella, San Marzano tomatoes, and Calabrian chili oil.

Crispy fried zucchini flowers stuffed with fresh ricotta and a hint of anchovy, served with a lemon aioli.

Hand-pulled tonnarelli pasta, Pecorino Romano, black pepper, and shaved black truffle. A Roman classic elevated.