There is no such thing as “Italian cuisine”. Why? Because all Italian cooking is regional cooking.
From the Abruzzi region on the Adriatic coast, to Puglia in the heel, Sicily and Napoli, to the northern regions of Piedmont and Lombardy: Italian cuisine – like Italian wine – takes it uniqueness from the earth, from the herbs, the crops, even the livestock – and most of all – from unique family cooking traditions stretching back over many centuries.
As you peruse some of our more than 87 restaurants, relish in the diversity of their menu offerings, the unique talents of each chef, and the many special culinary pleasures that our big “Little Italy” offers its many dining guests. Ci vediamo!