Via Vite Ristorante

handcrafted local bakery / California olive oil / Irish butter upon request

risotto / fontina / Parmigiano Reggiano / black pepper

veal / ricotta / Parmigiano Reggiano / lemon zest in tomato-butter sauce

crispy potatoes / citrus gremolata / tonnato / frisee / saba / smoked sea salt

600 day cured prosciutto di Parma / grilled bread / butter

fig and goat cheese / almonds / chives

baby arugula | toasted pine nuts | lemon | Parmigiano Reggiano

Grilled Foccacia | Mortadella | Stracciatella

spring mix / frisee / pistachio / raspberry-truffle vinaigrette

Olive Oil Whipped Goat Cheese, Baby Organic Kale, Sherry Almond Vinaigrette, Candied Pecans

lettuce / caesar dressing / housemade croutons / Parmigiano Reggiano

spring mix / frisee / pistachio / raspberry-truffle vinaigrette

lettuce / caesar dressing / housemade croutons / Parmigiano Reggiano

bucatini pomodoro | house whipped ricotta | Genovese basil | Parmigiano Reggiano

traditional beef meat sauce Bologna style

spicy tomato / local Italian sausage/ stracciatella / pane fritto

four cheese fonduta / chive / truffle

prosciutto and ricotta filled pasta | brown butter sage sauce | Parmigiano Reggiano

Burrata & Ricotta Filled Pasta | Lemon Butter Sauce | Chives

caramelized onions | Parmigiano Reggiano | slow-braised short rib

bucatini pomodoro | house whipped ricotta | Genovese basil | Parmigiano Reggiano

traditional beef meat sauce Bologna style

fonduta / chive / truffle

stracciatella | Taggiasche olives | pistachio

prosciutto and ricotta filled pasta | brown butter sage sauce | Parmigiano Reggiano

San Marzano tomatoes / fresh basil

pomodoro / basil / Parmigiano Reggiano

Breaded Amish chicken cutlet | arugula |lemon butter vinaigrette

sauteed baby spinach | piccata sauce | capers

porcini mushroom risotto | Italian gremolata

bolognese / pomodoro / vodka *served cold

Our twist on the Italian favorite! Served with espresso caramel

candied hazelnuts / dark chocolate spoon

vanilla / pineapple / mango / mint

Lasagnes will be ready 24 hours from recieving the order. A reminder we are closed on Sundays. Any orders placed Saturday will be ready for pick up Monday at 4pm. Take & Bake: Your beloved Via Vite Lasagne, available to order and bake at your convenience! Serves 6-8. Traditional Meat Sauce Bolognese / Bechamel / Parmigiano Reggiano

Enjoy our complete Cristian Pietoso Italian Restaurant Retail Collection! Package includes our Signature Olive Oil, CPIR Private Label Barbera D'Alba, Nicola's Chianti Classico, and Forno Private Label Chianti. Availble while supplies last this holiday season!

Our Private Label Wines available in one Holiday Package! Enjoy our CPIR Private Label Barbera D'Alba, Nicola's Chianti Classico, and Forno's Private Label Chianti. The perfect gift for any wine lover!

Cristian Pietoso Private Label Olive Oil is sourced from olives harvested from Castra, in the area of Tuscany where Chef Cristian grew up. A fragrant and fresh finishing oil perfect for any occasion.

"Specially selected for Forno Osteria & Bar, this is a 'true Chianti!' Rustic on the palate, bright acidity & fresh fruit. From a very small winery in Tuscany, Tamburini, with only a handful of people working there except family members. My friend Emanuela, the winemaker selected this with me, and created the label for us."

The CPIR 2022 Barbera d’Alba DOC is produced exclusively for us by Fratelli Seghesio, a family-run estate located in Monforte d’Alba—just five minutes from Barolo. This 100% Barbera matures in stainless steel for nine months to reach a balanced elegance of taste, perfume, and acidity that is perfect with food. It’s a fresh and balanced red with intense color and personality—crafted as the perfect compliment to our chefs' cusine.

Nicola's private label is a unique Chianti Classico made just for Nicola's - The selected grapes of the traditional red varietals like Sangiovese and Canaiolo are hand-picked from the vineyards on the estate between mid-September and the beginning of October and fermented in stainless steel tanks for the production of Chianti Classico. The different blocks of Sangiovese and Canaiolo are aged in 30 hectolitre oak-casks. After 20 months of ageing the cuvee is then made and aged for another 4-6 months in cement vats built inside the winery. The colour of the wine is ruby-red with garnet shadings; a fruity flavour with traces of cherry and ripe fruit. On the palate, the wine appears to be of medium structure, typically well balanced, fully flavoured and persistent in its aftertaste. This wine is best paired with roasts or any tomato based dish.