Talia Cucina & Rosticceria: “Chef-Driven Italian Street Food”

Talia Cucina & Rosticceria is coming to Downtown Pittsburgh this spring. It’s another eatery owned by Pittsburgh restaurateur Julian Vallozzi, but isn’t just another Italian joint. Instead, Talia provides a unique and savory alternative to the typical Italian experience.

“Talia is unique in its approach and focus,” explains Vallozzi. “Executive Chef Steve Lanzilotti and I have described the cuisine as ‘chef-driven Italian street food.’ We are working outside the box of traditional, red-sauce Italian food.”
fa3f4d55 c462 4a2d a279 0cae040fbeea - Talia Cucina & Rosticceria: "Chef-Driven Italian Street Food"The eatery will boast a meat-driven menu, but will also include handmade pastas, pizzas, and shareable bites. Options will be offered for vegans, vegetarians, and gluten-free eaters as well.

“We are aiming to create a family-style, shareable dining experience for our guests,” says Vallozzi. “Pittsburgh is rich with Italian immigration and history and I think there are a lot of excellent Italian restaurants in Pittsburgh. But I believe most, including Vallozzi’s, tend to focus on the classic red-sauce Italian dishes and Talia can separate itself with a different focus on Italian cuisine.”

Talia will feature a rotisserie, custom built for their specialized approach. The bar will offer only Italian wines, tasted and arranged for Talia’s special flavors.

“Our staff will be well-trained to alleviate any unfamiliarity guests have with Italian wines,” explains Vallozzi.

The bar will also feature local craft beers as well as an exclusively-brewed private label from All Saints Brewery in Greensburg. Talia also boasts a house-made Negroni on draft.

“Our cocktail program will focus on well-made, honest, and understandable craft cocktails,” says Vallozzi. “We have always ignored the cocktail program fads and believe that the friendly, guests-come-first bartender provides the best experience.”

Soon after opening, Talia will offer a unique, interactive cooking and dining experience. Ten seats line their open kitchen, and will be offered as ticketed Chef’s dinners with Chef Lanzilotti.

Vallozzi speaks highly of Chef Lanzilotti, explaining how committed he is to the community and to creating excellent food.

“I truly believe that he is the most naturally gifted chef in the city. His genuine love, excitement, and passion for food is unique and something that everyone should look forward to.”

Currently, Talia is pushing toward a March opening. For more information about opening events and parties, visit their Facebook page or their website.