Cuisine:

• Others
• Italian
• Pizza

Vingenzo's Description:
Gary Slivenik and Michael Bologna joined forces to open the kind of Italian restaurant that Bologna felt would best present the food his Italian-born parents knew and that he grew up enjoying. Everything is made in-house, including the sausages, the cured meats, and the mozzarella cheeses, one of which is made from buffalo milk. Thin-crust pizzas baked in a large wood-burning oven are presented unsliced, to be torn into serving pieces. Pastas include the topnotch gnocchi; a favorite of ours is the Campagnola, with artichoke hearts, cherry tomatoes, basil, garlic, mushrooms and extra-virgin olive oil. For dessert, the torta di ricotta is a classic. Or try the gelati, especially the dairy-free pink grapefruit; the Italian cookies are addictive, and there's a flourless chocolate torta from time to time that deserves signature sweet status. Some dishes are designed gluten-free for celiac patrons. The wine list isn't long, but it offers great values in Italian wines.


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