Trattoria Toscana
California native Blythe Wilson and Sardinian-born chef Pietro Cinus met while Wilson was exploring the Tuscan countryside and together they brought all things Italian to Temecula. Grab a seat and try gnocchi, ravioli, and soft breads all made by hand; the bustling scratch kitchen integrates spicy sausage and aged pecorino imported from Italy. The carpaccio di polpo (octopus) is bathed in olive oil, and the risotto is mixed with a medley of fresh seafood.
