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Cure-all chef Paolo Nozzoli knew there was only one way to compete with all the salumieri in the Slope: He"d have to butcher and cure his own meat. At Scottadito Osteria Toscana, Nozzoli serves house-made prosciutto, speck (bacon) and guanciale (cured fat from hog jowls); ricotta gnocchi with spinach and sage; and a lamb chop with fried artichokes and lemon relish. The earthy cantina is the collaborative effort of Nozzoli, Donald Minerva and Michele De Bari. Among the rustic Tuscan trappings are terra-cotta walls, exposed beams an eat-in wine cellar and a sunny atrium.

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