One of the pizzas is made with a squid ink dough, which has an intriguing funk and charcoal color. It’s topped with seared tuna. (Anne Cusack / Los Angeles Times)
The Parmigiana pizza includes fresh basil. Pizzas can be ordered with a gluten-free dough made from soy, rice, corn and a little potato flour. (Anne Cusack / Los Angeles Times)
Chef Germano Minin places a quattro pizza in the oven. (Anne Cusack / Los Angeles Times)
The mezzanota pizza features mozzarella, ham and roasted potato and is topped with an egg. (Anne Cusack / Los Angeles Times)
One of the many pasta dishes is spaghetti with lentils and roasted cherry tomatoes. (Anne Cusack / Los Angeles Times)
Papparedelle comes with a roasted tomato sauce, nuggets of mozzarella and eggplant scented with basil. (Anne Cusack / Los Angeles Times)
The restaurant, at 6th and Broadway in Santa Monica, has wooden tables, wood-covered walls and, in one corner, a digital fireplace on the wall. (Anne Cusack / Los Angeles Times)
The two calzone on the menu have to be ordered 24 hours in advance. Here, the calzone con uovo is stuffed with mozzarella, ricotta, truffle ham, mushrooms and duck egg. (Anne Cusack / Los Angeles Times)
An antipasti of veal tongue in a tuna sauce. (Anne Cusack / Los Angeles Times)
