Originally published in 2012: Back in the day, Biba Caggiano made fresh pasta on a dais in the dining room. A commitment to only the freshest ingredients has spanned more than 25 years. Today, a staff of four creates handmade pastas and desserts. Executive Chef Steve Toso, four years on the job, brought his Sonoma roots to the kitchen and raised the bar. Menus change seasonally or daily. If a farmer brings fresh figs, it’s reflected in that day’s verbal specials. Toso has established a family-like relationship with local farmers specifically footnoting the members: Riverdog Farm, Calivirgin Olive Oil, Ports Seafood, and Caggiano Sausage (no relation), and others on the menu.
Signature Lasagne Verdi