A childhood in Albania, plus a tutelage under Gordan Ramsay in Las Vegas, gives owner and chef Armend Gjonbalaj a unique take on Italian food. Fresh and light are his goals, but his creations still check the comfort food box. The menu is small, with traditional pastas and pizzas (the hand-tossed dough is made fresh in-house every two hours). We were well nourished with a shared spinach pizza and order of cheese ravioli, but we felt it was our duty to indulge in the cannoli, the light and flaky pastry filled with a creamy, sweet blend of ricotta and mascarpone.