Gather around the table for artisanal Italian craft.
Welcome to La Tavola Verde. We celebrate the timeless rhythm of the Italian countryside with handcrafted pastas, pressed olive oils, and ever-evolving seasonal dishes served in a cozy, sunlit dining room.
Rolled daily with heritage grains
Ingredients sourced regionally
Dinner service from 5:00 PM
Spring Tasting Note
Hand-Cut Tagliolini & Foraged Herbs
Crafted Daily from the Garden and Sea
Every plate celebrates regional Italian heritage, combining freshly extruded handmade pastas, heirloom vegetables, and sustainably harvested ingredients.
Handmade Saffron Tagliolini & Chanterelles
$32Tagliolini allo Zafferano con Finferli
Extruded egg yolk pasta infused with Abruzzo saffron, wild golden chanterelle mushrooms, cultured butter, and 24-month Parmigiano-Reggiano.
Agnolotti del Plin in Brown Butter
$34Agnolotti del Plin al Burro e Salvia
Delicate pinched pasta parcels filled with slow-braised veal and roasted greens, crisped sage leaves, and hazelnut brown butter broth.
Campanian Paccheri with Spigola & Fennel
$36Paccheri alla Spigola e Finocchietto
Bronze-die paccheri pasta coated in a slow-simmered sea bass ragu, wild mountain fennel, sweet datterini tomatoes, and white wine reduction.
Fatto a Mano
Handcrafted fresh pasta rolled daily
Honoring the rhythm of the season and the warmth of the table.
At La Tavola Verde, we believe Italian cooking is not merely about recipes, but an enduring reverence for time, land, and community. Inspired by rustic countryside trattorias, our kitchen celebrates the quiet beauty of fresh flour, pressed olive oils, and sun-ripened produce.
Every plate honors the honest bounty of our regional farmers. We embrace simple preparations that let vibrant micro-seasons speak with clarity, served in a cozy ambiance designed for unhurried conversations.
Rooted Heritage
Centuries-old regional Italian recipes honored through handmade pastas, heritage grains, and timeless techniques.
Seasonal Sourcing
Direct partnerships with regional organic growers to celebrate the peak flavors of each Mediterranean harvest.
Cozy Hospitality
An intimate, unhurried dining room where every guest is welcomed as family around our shared terracotta table.
A sanctuary built for unhurried dining
Step inside our sunlit rooms, intimate candlelit alcoves, and aromatic courtyard gardens designed to honor Italian hospitality and seasonal craft.
Atmosphere
Main Tuscan Hall
Centuries-old exposed beam ceilings, soft linen table runners, and terracotta vessels creating an intimate, historic warmth.
Candlelit Dinners
Candlelit Alcove Tables
Tucked into stone masonry niches with natural beeswax candles, tailored for anniversaries and quiet celebrations.
Garden Courtyard
The Pergola Courtyard
A verdant garden courtyard shaded by climbing grapevine trellises, wild rosemary planters, and potted citrus trees.
Artisanal Details
Handmade Pasta Workshop
Our open prep counter where semolina flours are hand-dusted and seasonal agnolotti are shaped fresh every morning.
Artisanal Details
Cellar & Reserve Nook
A dedicated niche housing natural Chianti vintages, unpasteurized olive oils, and aged wheels of Parmigiano-Reggiano.
Garden Courtyard
The Herb Garden Terrace
Surrounded by sweet basil, sage, and mint beds harvested tableside for infused botanical cocktails and desserts.
Host your next gathering at La Tavola Verde
From candlelit group tables under the Tuscan pergola to full dining room reservations, our team crafts tailored seasonal menus for memorable occasions.
Meet the hands behind our seasonal craft
Our kitchen is guided by generations of regional Italian craft, where heritage grain, woodfire hearths, and the morning harvest set the daily menu.
Matteo Bellini
Executive Chef & Co-Founder
Raised among the rolling hills of Emilia-Romagna, Chef Matteo crafts handmade pasta rolled fresh each morning with heirloom golden yolks and stone-milled flours.
Giulia Moretti
Head Woodfire & Foraging Chef
Giulia pairs wild Tuscan foraging traditions with oak-fired hearth techniques, coaxing caramelized depth from seasonal vegetables and coastal fish.
Lorenzo Valenti
Master Pastry & Fermentation Artisan
Lorenzo stewards our century-old mother yeast, creating slow-fermented breads and seasonal desserts steeped in citrus blossoms and toasted pistachio.
Taste this week's fresh seasonal creations
Our chefs update the evening carte every Tuesday based on regional farm deliveries and market availability. Reserve your table in our cozy dining room.
Reserve your table for an intimate Italian evening
Join us at La Tavola Verde for thoughtfully paced seasonal menus, handmade pasta, and warm rustic hospitality inspired by the Italian countryside.
Seasonal Seatings
Nightly multi-course journeys curated around regional micro-harvests.
Artisanal Cellar
Low-intervention Italian varietals and rare natural vintage pours.
Intimate Setting
Limited to forty guests per evening to preserve cozy dining serenity.