Tuscany Italian Restaurant’s epicures build gourmet meals from northern Italian recipes. Garlic and olive oil flavor homemade gnocchi and imported tortellini, and a white wine, lemon, and butter sauce smothers sautéed chicken and veal cutlets. Brimming with green spinach, red marinara sauce, and creamy white ricotta, ziti florentine sculpts abstract Italian flags on forks and plates. Instead of decorating pizzas with snazzy bow ties, diners can add edible accouterments such as fennel sausage, caramelized onions, and prosciutto di parma. The restaurant also caters events for up to 500 people, delivering trays of eggplant lasagna and chicken-caesar wraps to parties, meetings, and space capsules bobbing in the Gulf of Mexico.