[Dubbed Not The Average Carbonara, the dish is a popular specialty at Osteria Bigolaro.]
With his own place, he said, "I am putting what I truly enjoy about Italian food on a plate," adding he will not include Italian-American dishes, such as chicken Parmesan and chicken Marsala, which are not typical in Italy.
In his kitchen, nothing is fried, and he said the focus is on clean cooking methods, such as roasting and braising using induction burners.
"We want to stand out," he said. "Obviously, all the pastas are made fresh in-house every day. My mother-in-law and I make them every morning. I bake the bread every single day – a no-knead type of bread [that] takes 22 hours to do. It's inconvenient, [but] the end result is worth it – there's no way I would change it."