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The straw-hued, wood-and-stone dining room of this warm trattoria sits adjacent to its curving marble-topped bar and ope kitchen. From the kitchen's brick oven grill come a parade of 10 to 12 daily pizzas from traditional margherita to a pizza streaked with prosciutto di Parma. The restaurant's Italian-born owner and chef also make certain that fresh, hand-cut pastas, creamy gnocchi and risotto, and ravioli stuffed with ricotta cheese and spinach fill the plates of condo dwellers and lunchtime business diners who make up the majority of their clientele.