The journey of Bella Tavola began with a simple dream: to bring the authentic flavors of Italy to our community.
Bella Tavola was founded in 2001 by Chef Marco and Sofia Benedetti, who emigrated from Tuscany to pursue their dream of sharing authentic Italian cuisine with America.
After 25 years of perfecting their craft in Rome, Florence, and Milan, the Benedetti family brought their grandmother's recipes and decades of culinary expertise to downtown, creating a dining destination that feels like a second home.
Every dish at Bella Tavola tells a story — from the handmade pasta rolled fresh each morning to the wood-fired pizzas baked in our authentic Italian oven imported from Naples.
We believe that great Italian food comes from simple principles: quality ingredients, time-honored techniques, and genuine hospitality.
We source the finest local produce and imported Italian ingredients. Our tomatoes come from San Marzano, our olive oil from Tuscany, and our cheeses from artisan producers.
Our wood-fired oven, imported from Naples, reaches 900°F to create the perfect crust — crisp on the outside, soft and chewy on the inside, with that unmistakable smoky flavor.
When you dine at Bella Tavola, you're family. Our team treats every guest as if they're sitting at our own kitchen table, with warmth and genuine care.
Our passionate team of chefs and hospitality professionals work together to create memorable dining experiences.
Executive Chef & Founder
Trained in Florence, Chef Marco brings 30+ years of culinary expertise. His grandmother's recipes are the heart of our menu.
Head of Pasta
A third-generation pasta maker from Bologna, Antonio handcrafts our fresh pasta daily using traditional bronze-die dies.
General Manager & Co-Founder
The warm hospitality you experience at Bella Tavola is Sofia's vision. She ensures every guest feels like family.