With a chef hailing from the birthplace of Parmigiano-Reggiano, this restaurant's authenticity is assured, down to that perfectly delivered final shredded topping. Diners are greeted by a case of pasta made fresh daily and assisted by a staff that knows the origins of each home-style dish. Entrées include shrimp, prosciutto, and avocado tossed with spinach pasta; wood-fired pizzas; and meat dishes finished with innovative sauces such as artichokes and capers in a white-wine
cream sauce. The standout, though, is the Rosetta, a dish of house-made noodles wrapped around rosemary ham and provolone in a spicy tomato sauce.