Chef's PickTagliolini al Tartufo
$34Hand-cut egg tagliolini tossed in brown butter with shaved black truffle and aged Parmigiano.
Our Story
A taste of Italy, three generations in the making
Bella Italia opened its doors in 1987 when Chef Marco Ferrante traded his family's countryside trattoria for a quiet corner downtown. Today, his daughter Sofia leads the kitchen, honoring the same hand-rolled pasta and slow-cooked sauces while adding her own seasonal touches.
Guests describe the dining room as “Rome after sunset” — warm candlelight, exposed brick, and the quiet hum of a kitchen that never rushes a dish.
Family Recipes
Every sauce and dough follows recipes carried from our founder's grandmother in Bologna.
Wood-Fired Kitchen
Our open kitchen centers on a 1920s Neapolitan wood-fired oven, imported stone by stone.
Seasonal Sourcing
Produce arrives twice weekly from local growers, with select ingredients flown in from Italy.
