Crostini e Crostoni ($12)
Three crostini toppings, served in mini copper pots on a rolling pin tray: ricotta with Lacinato kale pesto, Tuscan Pecorino cheese with sun-dried tomatos and black olives, and eggplant caviar.
Cappelletti al Prosciutto ($17)
These prosciutto-stuffed cappelletti are served with sage and a proscuitto crostino.
Tonnarelli alla Bolognese ($16)
A pile of tonnarelli, a textured and ropy pasta.
The Man Behind the Pasta
Giovanni Rana sits by the window of his new restaurant in Chelsea Market.
Spinach and Taleggio Lasagna ($16)
Browned to get the top slightly bubbly.
Spinach and Ricotta Girasole ($16)
These spinach and ricotta ravioli are served in a basket made of baked Parmesan cheese.
A View to the Kitchen
The windowed kitchen at the back of the loft-like space.
Cassata di Ricotta ($9)
This untraditional cassata is like a ricotta ice cream served with candied oranges, Bonaiuto chocolate, and mint.
The Dining Room
The restaurant is packed with copper pots, family memorabilia, and mismatched chairs.
A Casa Mia
The restaurant's shop, positioned in one corner, is called A Casa Mia, and sells Italian olive oils, chocolates, and cheese, as well as some kitchenware.
Cheese ravioli being cut and drawn out by one of Rana's custom-made pasta machines.