Bel Paese chef Guy Valastro is both a jack-of-all-trades and a specialist at the same time. Though he only cooks Italian dishes, he uses recipes from every region—a diversity reflected in his menu’s offerings. Traditional sicilian pizzas share oven space with thin-crust neapolitan pizzas, both of which take on toppings such as basil, imported prosciutto, and capers. In the dining room, his wait staff drops off platefuls of eggplant or chicken parmigiana, mussels fra diavolo, and pastas dressed in 10 types of sauce. The restaurant also hosts hands-on cooking classes, during which instructors train students in the styles of northern- and southern-Italian cuisine as they cook four dishes and run through an obstacle course made entirely of Italian sausage.
