GioBatta Alimentari in Tivoli serves hand-made pasta from a seventh-generation Buitoni family member, with whole branzino a regular favorite.
Chef Francesco Buitoni named this place after his own ancestor, Giovanni Battista Buitoni (GioBatta), who started making pasta with his wife Giulia in Sansepolcro, Italy in 1827, launching the family that would become Buitoni Pasta. Francesco is a seventh-generation pasta maker and two-time James Beard nominee. In March 2020, three days before the state shut down, he opened this smaller, looser version of his old restaurant, Mercato Osteria in Red Hook. That timing could have killed the place.
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