Many Americans base Italian cooking solely on spaghetti and meatballs, however, there is so much more. It has many different regions that offer a variety of virgin olive oils, cheeses, prosciutto, and olives just to name a few. I have taken the basics of Italian food, combined it with the neighboring regions throughout the Mediterranean and created the Trevísio menu concept.

The menu at Trevísio incorporates ingredients indigenous to the Mediterranean with an Americanized twist, utilizing vinaigrettes, broths and flavored oils. The result is a menu that combines powerful flavors, lightness, visual appeal and my form of expression to the customer, which is simplicity.