Trattoria Valle D'Itria Ristorante Italiano & Pizzeria

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Giovanni Chirulli, a Kendall College grad and native of the Puglia region of Italy, runs this trattoria with two cousins. Formerly French restaurant Tapis Rouge, the interior has undergone a bit of an Italian makeover with honey-colored walls, a slick granite bar and photos of Puglia. The heart of the kitchen is the brick oven, which churns out 12-inch pizzas crowned with toppings such as porcini mushrooms and sausage, plus entrees such as roasted chicken with potatoes. The menu also boasts plenty of pasta dishes, including orecchiette (a Puglian pasta named for its ear-like shape) topped with braciole -- veal cutlets stuffed with cheese and capers in a basil-tomato sauce. Other traditional entrees include gnocchi, ravioli, stuffed eggplant and spaghetti with mussels. To drink, you'll find Italian beers like Peroni and Moretti, along with more than a dozen Italian and domestic wines, including chiantis and a few vinos from -- of course -- Puglia.