At Na Favola, a four-month-old trattoria in Greenwood Village, a warm “ciao” greets you at the door, and your tagliatelle al ragu arrives with a hearty “buon appetito.” Brothers Daniele and Silvio Pellico, who were born and raised near Rome’s Spanish Steps, opened the red-tablecloth eatery with an all-Italian team to channel the cozy charm of the trattorias in which they grew up. “There’s nothing fancy about it,” Silvio says, “just pasta, wine, family, and three or four ingredients.”

From Caserta-made mozzarella di bufala to 24-month-aged prosciutto di Parma, each component is carefully sourced from the homeland. In the kitchen, the team hand-works imported wheat and semolina flours into fresh pasta and pizza dough; the latter is fired in the very same oven Daniele trained on in Rome. Try the pizza Italiana, whose light, crisp, buttery slices are topped simply with olive oil, mozzarella, arugula, prosciutto, and shaved Parmesan, then linger over a glass of ruby-hued Chianti for a true “na favola” experience—Italian for “fairy tale” and slang for when the living is good.

5280 April 2025
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This article was originally published in 5280 April 2025.
Riane Menardi Morrison
Riane Menardi Morrison
Riane is 5280’s former digital strategy editor and assistant food editor. She writes food and culture content. Follow her at @riane__eats.