It's obvious when you approach Trattoria Valle d'Itria that it's all about celebrating the homeland and graciously bringing Southern Italian atmosphere and cuisine to the North Shore (Valle d'Itria is a valley in South Italy in the region Puglia). Passing through the outdoor patio dining area and in through the front door, you already feel like you've been transported to the calm and crisp southern Italian climate where co-owner Giovanni Chirulli (he runs the place with his two cousins) first learned how to love and then create the food featured on the ristorante and pizzeria's Italian menu, which is accented by the classy casual dining area with central bar and surrounded with Puglian landscape photographs, taken by family members, and displayed on the warmly decorated sun-baked walls.

As the Puglian ambiance carries you to the heart of the menu, classic Italian appetizers ($8-$9) from the antipasti menu such as calamari, involtini di menelzane (stuffed eggplant with Ricotta cheese and special herbs), or the carciofo ripieno (artichoke stuffed with Parmesan cheese), and capresades, Caesar or Ravinia salads ($8-$9) guide you further down the cobblestone road to the main course of the old county.

Entree pasta dishes ($12-$16) rigatone con vodka cream sauce and the orechcheitte (Valle d'Itria) are all made from fresh homemade pasta from the Itria Valley in a fresh Tomato Basil — while chicken (pollo marsala), veal (vitello valdostana), fish (filetto di tilapia al limone) and meat (filetto di manzo) are also created with Chirulli's own personal twist on classic Italian. But it’s the thin crust 12-inch brick oven-roasted pizzas ($10-$12) that really put a 12-inch smile on your face.

It's a friendly neighborhood ristorante, in the downtown district with two-hour parking across the street, that's only minutes away from Highland Park's concert hangout Ravinia, making it a good choice for a pre- or post-show Italian meal.

Centerstage Reviewer: Chris Catania