If you truly want to enjoy what makes this restaurant so incredibly special, simply ask Giuseppe about the dishes inspired by his home in Salerno, Italy. From his father, who ran a flour mill, Giuseppe learned the nuances of making different flours. One of the most exquisite dishes he serves is the pizzoccheri alla fontina, featuring long flat noodles made from buckwheat flour. The hearty pasta ribbons are tossed with tender braised cabbage, golden potatoes, fontina cheese, and a touch of garlic and olive oil. The dish is simultaneously light, hearty, decadent, and a playscape of textures and flavors atypical of Italian American standards.