A Look Inside Casa Luca

Branches of dried fennel—often found fresh in the fields of Le Marche—flavor roasted whole branzino with tomatoes, olives, and basil. Photograph by Jeff Elkins.

Lamb “scottadito” gets a two-day cure in salt, juniper, bay leaves, and rosemary before hitting the grill. Photograph by Jeff Elkins.

Scrippelle ’mbusse—savory crepes with smoked ricotta—are a regional dish. Douse them in the rich hen broth that’s served on the side. Photograph by Jeff Elkins.

Settle in at the bar for a selection of cured meats, cheeses, and snacks such as fried summer vegetables and mozzarella while sampling unique wines on tap. Photograph by Jeff Elkins.

Black-and-white photos from both Fabio and Maria’s families line the walls, including those of Fabio’s father as a young sharecropper (right). Photograph by Jeff Elkins.

House-made pistachio gelato is stuffed inside a warm sweet bun. Photograph by Jeff Elkins.

Ciambellone, an Italian coffee cake, was a staple in the Trabocchi household. Here it gets a twist with caramel gelato and vin cotto. Photograph by Jeff Elkins.

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