Beef carpaccio -- carpaccio fillet with roasted wild mushrooms, blue cheese, extra virgin olive oil and fresh pepper -- is served at Firenze Osteria. (Christina House / For The Times)
Malfatti burro e salvia: a ricotta and spinach dumpling with brown butter sage sauce and shaved Parmesan. (Christina House / For The Times)
Patrick Catone, left, and Taylor Jeffs dine at Firenze Osteria. (Christina House / For The Times)
Gnocchi Cinque Terre is made of homemade gnocchi and pesto, toasted pine nuts, shaved Parmesan and fresh basil. (Christina House / For The Times)
Lunch is served at Firenze Osteria, right, as foot traffic passes on Lankershim Boulevard in Toluca Lake. (Christina House / For The Times)
Homemade cannoli. (Christina House / For The Times)
