It has been made more than apparent by now that this owner, Rocco Scordella who is a native of Italy, succeeded in bringing a delicious taste of his homeland to Palo Alto. Look around and note that pasta tops everyone’s table for good reason. If offered, be sure to try the toothsome spinach tagliatelle in a meaty ragù that's composed with local pork and naturally raised beef. This kitchen clearly prioritizes sourcing—a majority of the greens and vegetables are grown at Stanford Education Farm—and pastas, pizzas and bread are all crafted in-house.The industrial-chic décor features high ceilings, arches and soft leather chairs. Whether you pop in for snacks and cocktails at the bar or plan on savoring a full meal, service is always friendly and quick.