Alavita rolls its pasta nightly downtown from Northwest flour and local eggs. Agnolotti and pappardelle lead the handmade lineup, Italian technique run through Idaho sourcing.
Alavita is a brick-walled Italian trattoria making fresh pasta from Northwest flour and local eggs, turning Idaho seasonality into agnolotti and tortellini.
OrderHouse agnolotti or whichever handmade pasta uses that week's market produce
Alavita produces handmade pasta nightly from Northwest flour and local eggs, pairing agnolotti and pappardelle with Idaho seasonal proteins in a trattoria.
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