Twirl your fork in Luciano's spaghetti marinara and pull it up to your mouth. That's history you're chewing on. When brothers Gennaro and Luciano Centofanti moved to America from their hometown outside of Naples, they were packing a secret weapon in their bags: the recipes their mother, Nonna Lina, served to her friends and neighbors at her little trattoria. They still serve those same recipes at each of their Italian eateries, and they do it the same way their nonna did—made from scratch from Italy-grown ingredients, and with tomatoes crushed the old-fashioned way instead of with passive-aggressive slights. That kind of care extends to the pizzas as well, all of which are baked in a wood-burning oven and made in classic Italian styles including Margherita, San Gennaro, and a Capricciosa with prosciutto, artichoke, and kalamata olives.