Hand-Rolled Pasta Program
Rolled before dawn on Lorenzo's grandmother's board, the way it's done in Emilia-Romagna.
Learn moreNONNA'S RECIPE. NO SHORTCUTS TAKEN.
Italy, with no shortcuts.
ROLLED, CUT, SAUCED, AND SERVED.
↓ SCROLL
TRATTORIA — NEW YORK, NY
FRESH DAILY · TABLE 12
Italy, with no shortcuts.
Eighteen years on West 24th. Pasta rolled before the doors open. Pizza fired in a 900-degree oven shipped from Naples. Two hundred Italian labels, no shortcuts.
18+ years · New York
- Years in business
- 18+
- Clients served
- 2800+
- Client retention
- 98%
- Average client rating
- 4.8
Years in business
Clients served
Client retention
Average client rating
What we do
Our services
A full range of italian restaurant services, handled under one accountable team.
Wood-Fired Neapolitan Pizza
Nine-hundred-degree oven shipped from Naples, charred crust and blistered in three minutes.
Learn moreTwo-Hundred Italian Wine List
Regional selections poured generously, chosen to drink, not collect.
Learn moreFamily-Style Dinners
Built for the table — shared antipasti, fresh pasta, a host who remembers your last visit.
Learn moreSeasonal Emilia-Romagna Specials
Rotating house-made specialties that shift with the market and Lorenzo's family recipes.
Learn moreHouse Cured & Preserved
Guanciale, pancetta, and brined vegetables made in-house, turning simple dishes into statements.
Learn moreWhy us
Why clients choose Bella Trattoria
Unselfconscious Italian
Pasta with bite, wine poured full, no fussiness—the restaurant reviewers call 'Bologna done right.'.
Grandmother's Pasta Board
Lorenzo brought his family's tool across the Atlantic in 2008; it still shapes every sheet.
Eighteen Years, Same Block
Since day one on West 24th, in a flour-dusted warehouse, where the brick remembers what came before.
The Host Remembers You
Not just a reservation system—Lorenzo knows the regulars, their last order, their family news.
Flame Matters
Nine-hundred-degree Naples oven and wood-fired heat that browns instead of forgetting your crust.
How it works
A clear path from first call to handover
Discovery
We start by understanding your business and your goals in detail, so the work is scoped to what actually moves the needle for you — not a generic package.
Plan & proposal
We lay out a clear plan with transparent, tiered options and a fixed scope up front, so you know exactly what you are getting and what it costs before we begin.
Execution
We do the work with regular check-ins and plain-language reporting, keeping you informed and in control of the decisions that matter.
Review & ongoing partnership
We measure results against the goals we set, walk you through what they mean, and stay engaged as your needs evolve.
Recent work
Projects we've delivered
Strategy
Brooklyn, NY
Dawn Pasta Rolling Ritual
Every morning before service
Every morning before service. Hand-rolled sheets that taste and chew differently than dried pasta.
Hand-rolled sheets that taste and chew differently than dried pasta
Implementation
Queens, NY
Neapolitan Pizza Program
Nine-hundred-degree wood-fired oven
Nine-hundred-degree wood-fired oven. Three-minute blistered crust, char without char-coal taste.
Three-minute blistered crust, char without char-coal taste
Advisory
Manhattan, NY
In-House Curing & Preserving
Guanciale, pancetta, brined vegetables
Guanciale, pancetta, brined vegetables. Antipasti and condiments that elevate simple dishes into statements.
Antipasti and condiments that elevate simple dishes into statements
Strategy
Long Island City, NY
Family-Style Seasonal Menu
Rotating Emilia-Romagna specials
Rotating Emilia-Romagna specials. Dishes that shift with market and Lorenzo's family recipes from Bologna.
Dishes that shift with market and Lorenzo's family recipes from Bologna
Implementation
New York, NY
Two-Hundred-Label Italian Wine Selection
Regional, depth-focused, no trophy bottles
Regional, depth-focused, no trophy bottles. Poured generously, chosen to drink alongside the table, not impress.
Poured generously, chosen to drink alongside the table, not impress
Reviews
What clients say
5.0 average · 4 reviews
“The closest thing to a Bologna kitchen this side of the Atlantic.”
J. Morrison
New York, NY · via Google
“Guests describe it as 'unselfconsciously Italian' — pasta with bite, wine poured generously, and a host who remembers your last visit.”
A. Whitfield
Brooklyn, NY · via Google
“Known for Family, Flame, Flavor.”
M. Delgado
Queens, NY · via Google
“Chef Lorenzo Rossi crossed the Atlantic with his family — and his grandmother's pasta board — in 2008. He opened Bella on West 24th the same year, in a former dry-goods warehouse where the brick walls still smell faintly of flour.”
S. Coleman
Manhattan, NY · via Google
FAQ
Frequently asked questions
Do you take reservations?
Yes — book online via OpenTable or call us directly.
Is there a private dining option?
Yes, our back room seats up to 24 guests for private events.
Do you offer gluten-free pasta?
Yes, gluten-free options are available for most pasta dishes.
Ready to start your project?
Tell us what you have in mind and we’ll put together a clear, no-obligation estimate for New York, Brooklyn, Queens.