Everything about Capannina is soft and subtle. The decor - celadon green upper walls, ambra marble below, handmade glass lamps, hanging mirror panels and faux columns that glow from the lights behind them - is simple yet striking. The marble, the lamps, and many of the ingredients used in the excellent dishes are all imported from Italy and the subtle softness of the interior extends to the food: eclectic Italian with an emphasis on Southern Italian tradition while still maintaining well-orchestrated choices from all over Italy. With pasta made in-house and delightfully fresh buffalo mozzarella coming from Italy, Capannina offers the essence of subtlety in the artistic presentation of its menu, along with an atmosphere that conveys the slightest California touch. PLEASE NOTE: We also offer a prix fixe menu daily, consisting of a three-course dinner for $35 per person from 5pm to 6pm.
Made from a Mixture of Cow, Goat and Sheep Milk, These small cheeses from Piemonte are soft and fresh. The rind develops a bloomy white mold
This Goat Milk Cheese is from the Canavese area of Piemonte and Aged in Natural Caves. The Texture of the Cheese Changes from Moist and Open to Dense and Rich. The Sweet Flavor of the Cheese is Accented by the Bracing Flavor of the Bay Laurel Leaf that adorns the Top
Blu Del Moncenisio
From the Mountains bordering France, A Marbled Cheese with a Decisive Flavor. Dense and Moist in Texture, The Flavors are Full without Being Aggressive. Made with Whole Cow's Milk
This Farmstead Pecorino is Made with 100% Sheep Milk from the Cheesemaker's own Flock from Venosa in Lucania. Aged About 4-6 months During Which Time it Develops a Firm yet Dense Smooth Texture and a Full, Sweet and Nutty Flavor
Made from Cow's Milk, Lombordian Cheese is a Smaller and Creamy Version. During the Aging, which lasta a minimum of 3 to 4 weeks, the Cheese Develops a Bloomy Rind and Rich Creamy Texture