our pizza is made in a traditional italian wood burning brick oven with caputo pizza flour imported from napoli, tomato sauce from san marzano tomatoes, mozzarella that is handmade on premise daily. all pizzas are finished with extra virgin olive oil.
Vincent Foti and Maria Ferrari-Foti opened kitchenetta – trattoria tipica italiana in the Spring of 2004. The Italian trattoria is traditionally small and informal where the local gentry can have great (casalinga) home style cooking at reasonable prices. Six years and about 200,000 meals later we believe we have accomplished just that. kitchenetta begins with the highest quality food products, local whenever possible, organic whenever possible and employs simple from scratch cooking techniques the way your Grandfather, Aunt or Grandmother would if she were a great Italian cook. kitchenetta always serves generous portions in the true Italian trattoria tradition.
kitchenetta uses imported Italian products where there is no local substitute as we try, at all costs, to lessen the distance from farm to table in everything we cook. Virtually 100% of the products are either Italian or American. We serve both wine and beer. Our wine list usually contains about 50 varieties of both Italian and American wine and we serve both Italian as well as American microbrewery beer.
Both our menu and wine list changes several times annually based on season, availability, etc. We feature a unique menu of classical Italian dishes as well as daily specials.