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The maccheroni eaters

“Pasta is a true ethereal art form.”—Tony Vallone

All of the pasta served in Tony Vallone’s restaurants is made from scratch every day, using flour imported from Italy.

All of the pastas are made daily, under Tony’s supervision.

The tomatoes are also imported from Italy: “American tomatoes do not have the acidity needed to create true Italian pomodoro sauce,” says Tony. “The tomatoes we source from Italy have the perfect balance of acidity and sweetness.”

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