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We don’t have a best-seller yet as we’ve only been open for a week, but I am in love with all of the pizzas, the Italian Beef and the veal parmigiana.

Saturday’s menu includes focaccia with whipped ricotta, mortadella with shaved parmigiana, fregola sarda alle vongole, rigatoni amatriciana, and boneless chicken with caper, anchovy and parsley sauce.

One of my favorite Italian-American foods is Chicken Parmigiana.

Of course, I’ve seen the recipes for tofu parmigiana, typically topped with mozzarella and tomato sauce, and baked until melty.

I much prefer Parmigiana Reggiano with flaky, crystalized granules to the damp American or Argentinian Parmesans.