Chef Gaetano Cicciotti concocts wood-fired pizza, fresh seafood dishes & other authentic Italian fare from original recipes

Signature spiedini di pollo dish begins with marinated, breaded, skewered, and grilled chicken breast in choice of four presentations

Chefs hand-toss dough for calzones and fire gourmet thin-crust pizzas in wood-burning ovens

Traditional Italian pastas, seafood, and meat cutlets slathered in scratch-made sauces; wine list with selections from around the world

Chef Tony Gambino infuses fresh ingredients with Italian flavors to craft a menu of veal and seafood entrees and 11 homemade pastas

Pizzas such as margherita, pancetta and fig, and barbecue chicken sided with mozzarella sticks and pitchers of beer or soda

Chef Alongi uses seasonal ingredients to craft Italian dinner items such as linguini calamari in a marinara sauce and chicken parmigiana

Owner Papa Zack teaches students to craft scaloppine di pollo or chicken alfredo in the kitchen of one of his six restaurants

Fresh seafood, pasta, and veal served in an elegant, 100-year-old Victorian building

Revamped traditional recipes include seafood with prosciutto and freshly made noodles topped with gorgonzola and pesto sauces