About this Business
From Our Editors
Ornella Viterale's talkative Italian family was only expected to be quiet during one activity—mealtime. That's because they valued food as much as family, and even now Ornella refers to her relatives' recipes as "culinary heirlooms" that she cherishes passing on to her own children.
Ornella was born in Torino and her husband Giuseppe was born in Salerno, so to reflect their heritage, their menu includes regional dishes from all over their native country. Perhaps the most notable influence is the Rofrano flour mill Giuseppe's father owned during WWII when grain was scarce—in that spirit, they prepare vegetarian pastas from buckwheat, chickpea, chestnut, and rice flours. Of course, there's meat as well, including 16-ounce steaks and pork chops stuffed with prosciutto and fontina cheese. Giuseppe is quite accommodating of those who want to order off the menu, and the Gothamist recommends asking about a pork-blood pudding sometimes available on Pork Night.