Executive chef Mario Zanetti has 25 years of restaurant experience, but his upbringing in Piemonte, Italy, prepared him for his career long before he set foot in a professional kitchen. Accordingly, the cuisine at Avenue Italy is a natural extension of his own history. Linguine with manila clams, mussels, scallops, and calamari shares menu space with swordfish calabrese, chicken piccata, and four-cheese pizza. More novel inventions include the Nutella dessert pizza, topped with pear, cinnamon, candied walnuts, and its namesake hazelnut spread. No matter the dish, though, the cooks use organic free-range chicken, grass-fed beef, and wild-caught fish that demonstrate their commitment to using ingredients that are carefully sourced and never won from carnival games.