Crafting honest Italian meals around the Terracotta Table
Trattoria Luna was conceived from a straightforward vision: to recreate the intimate, unhurried warmth of regional Italian dining. Every plate honors time-tested artisan methods, bringing together generational recipes, stone-ground flours, and the very best harvest from local purveyors.
We believe dining is an act of shared presence. From our sun-lit daytime pasta making to candlelit evening services, we cook with intention, patience, and deep reverence for the land.
"The quality of our sauce begins at 5:00 AM in the morning soil of our partner growers, not the kitchen pantry."
Chef Lucia Romano — Head Chef
Fresh Daily Craft
Flour, farm eggs, and hand rolling
Artisans of the Terracotta Table
At Trattoria Luna, our kitchen is guided by regional Italian traditions, slow seasonal sourcing, and the deliberate mastery of hand-made craft. Meet the chefs shaping your evening meal.
Alma Scuola di Cucina
Parma, Italy Alumna
Chef Lucia Romano
18 Years of Regional Italian Heritage
"Italian cooking isn't about complexity. It is the humble courage to respect four exceptional seasonal ingredients and cook them with reverence."
Classically trained in Italy, Chef Lucia brings seasonal regional recipes to life with a modern touch, emphasizing local sourcing and authenticity. Before establishing Trattoria Luna, she spent over a decade in historic trattorias across Tuscany and Lazio perfecting heritage pasta doughs and braising techniques.
Every morning at Trattoria Luna begins with farm deliveries, hand-selecting heirloom produce, and tasting broths simmered for hours over low heat.
Key Culinary Specialists
The hands shaping pasta, tending wood embers, and curating our wine cellar.
Sous Chef & Wood-Fire Specialist
"Fire and patience draw out the deepest memories of Northern Italian Sunday dinners."
Signature Contribution
Tagliatelle al Ragù Antico
Master Sfoglina (Pasta Maker)
"Pasta dough is alive. It listens to the humidity in the air, the warmth of the wood table, and the gentleness of hands."
Signature Contribution
Hand-Folded Tortelloni di Zucca
Head Sommelier & Beverage Director
"Every bottle poured at the table should carry the mineral breath of the soil and the voice of the vintner."
Signature Contribution
Vintage Nebbiolo & Barolo Pairings
Experience our kitchen's craft this evening
Table reservations are open up to 30 days in advance for indoor and patio dining.