Since the opening of ViceVersa, circa 1999, Franco Lazzari and Stefano Terzi, have distinguished themselves for their continuing use of only the highest quality ingredients and wines produced locally or imported from Italy.
In the comfort of ViceVersa’s kitchen, Stefano makes all pasta’s from scratch. He uses Semolina for extruded pastas like the kind you’ll find in his Strozzapreti dish and “00” flour for handmade and stuffed pastas found in dishes like his Casoncelli. Stefano’s cuisine respects the characteristic of each ingredient and values their qualities in each recipe-a true embodiment of the Italian Philosophy of cookery.
Franco’s attention to detail and exceptional quality of service, along with his continuing development of our “unexpected wine list” and selection of grappa, makes ViceVersa the place to be for an intimate evening, a business dinner or a night out with friends.
ViceVersa promises the same quality personalized service and elegance when catering your event.