Opened in 1991 by two Penn State fraternity brothers, this neighborhood trattoria specializes in wood-oven pizza, stromboli, such fresh pasta dishes as the spinach ricotta ravioli, appetizers, sandwiches and great entrée salads from ingredients never comprising quality and freshness. Draped in Tuscan tones, with walls lined in framed black-and-white photographs and a patio dining area, this spot offers a casual dining experience. Plan ahead as this is a busy restaurant. Numerous types of beers.
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