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Cibare Italian Kitchen brings Little Italy closer to home, featuring classic Italian recipes prepared to perfection.  The lunch and dinner menus feature a delicious selection of housemade pasta, Neapolitan-style pizza, and award-winning desserts.  Or, stop by our bakery and try Italy’s favorite Lavazza coffee, made from scratch seasonal pastries, sweet buns, cannolis, cakes, cookies, and gelato. From the communal wooden tables to the imported meats, cheeses, freshly baked bread, and housemade pasta, everything at Cibare Italian Kitchen is steeped in Mediterranean charm for a truly authentic dining experience.

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Meet our chefs

Chef de Cuisine Pierpaolo Pittia

When it comes to the cuisine from his home country, Chef Pierpaolo Pittia holds nothing back.

Through decades of experience, beginning as a child in his mother’s kitchen in Udine, Italy, Chef Pittia honed his craft. His education continued in the kitchens of world-class restaurateur Piero Selvaggio—including Valentino at the Venetian, Terra Rosa at Red Rock Casino and the MGM Grand’s Fiamma.

He now creates authentic Italian classics with the freshest ingredients from local farms and gardens—except when it comes to Italian necessities like finely-milled Caputo flour from Naples (a must-have for his hand-made pasta and pizza crusts) and Lavazza coffee from Torino.

This attention to authentic detail earned him accolades as an “Italian Culinary Master Chef” in 2013 by the Italian Academia Barilla.

It’s a distinction that Chef Pittia brushes off, noting that the best recognition comes from “making our customers incredibly happy.”

Chef de Cuisine Pierpaolo Pittia

When it comes to the cuisine from his home country, Chef Pierpaolo Pittia holds nothing back.

Through decades of experience, beginning as a child in his mother’s kitchen in Udine, Italy, Chef Pittia honed his craft. His education continued in the kitchens of world-class restaurateur Piero Selvaggio—including Valentino at the Venetian, Terra Rossa at Red Rock Casino and the MGM Grand’s Fiamma.

He now creates authentic Italian classics with the freshest ingredients from local farms and gardens—except when it comes to Italian necessities like finely-milled Caputo flour from Naples (a must-have for his hand-made pasta and pizza crusts) and Lavazza coffee from Torino.

This attention to authentic detail earned him accolades as an “Italian Culinary Master Chef” in 2013 by the Italian Academia Barilla.

It’s a distinction that Chef Pittia brushes off, noting that the best recognition comes from “making our customers incredibly happy.”

Executive Pastry Chef David Laufer

Pastry Chef David Laufer brings to the River City Culinary Team extensive knowledge in baking, pastry, chocolate, sugar work and cake sculpting.
Laufer grew up in southern Illinois, learning baking from his mother and grandmothers.  He quickly realized baking could be a career at an early age. Studying at the Culinary Institute of America in Hyde Park, New York, David earned a degree in Baking and Pastry. He was selected for an elite apprenticeship, working at a 100-year-old bakery in Koblenz, Germany, learning artisan bread, traditional pastries and seasonal chocolates.

He comes with an abundance of experience – including working for the luxury brands of Four Seasons, The Cosmopolitan of Las Vegas, The Chase Park Plaza and played a role in opening Big Sur Bakery in Big Sur, California. While living in California, David was part of the Centennial Celebration for President Ronald Regan, creating a 6 foot by 8 foot patriotic birthday cake. In 2016, he was recognized by St. Louis Magazine as part of the “A-List Dream Team”.
David’s creativity and capability make him a coveted addition to the River City Team and its reputation for high quality.

Housemade Pasta, Wood-fired Pizzas
and Award-Winning Desserts
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