Luigi Rukaj’s path to Carmel is lined with fettucini Alfredo. He got his start in Rome, where he worked for the family who invented the dish, and then came to NYC in 1978, to work for the family in Alfredo’s Original of Rome. Today Rukaj, his wife, and kids serve traditional favorites, such as osso buco, which takes 24 hours to prep; family recipes (try Mamma’s Special cake); and wood-fired brick-oven pizzas. All keep to Rukaj’s motto: “For good stuff, you have to wait.”
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