Our most-requested entrée is the tagliatelle bolognese, made fresh each morning with a slow-simmered ragù of ground veal, pancetta, and San Marzano tomatoes. The pasta sheets are rolled to precise thickness, then cut by hand to catch the sauce properly. Diners consistently praise the balance of richness and acidity—the meat dissolves into the ribbon pasta without heaviness.
We also draw loyal customers for our wood-fired branzino, filleted tableside and finished with local herbs and lemon. The high heat creates a crispy skin while keeping the flesh delicate. These dishes represent what Italian in New Rochelle should be: technique-driven, ingredient-focused, and built on recipes refined over decades, not shortcuts.
