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Since early childhood, Donatella Arpaia has spent her summers in the small town of Toritto, Puglia, the "heel" of Italy's "boot." She learned traditional Pugliese cuisine through her aunts and great aunts teaching along with local pasta making techniques and harvesting figs, olives and tomatoes on the family farm. This past summer, Arpaia returned, as is her custom, to Puglia. While eating in restaurants and cooking at home, Arpaia felt that this rustic style of Cucina Povera would be perfect for a relaxed, quality dining experience in New York City. The new Mia Dona transports guests to a Puglian trattoria, offering traditional fare in a relaxed atmosphere.

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