Real food, honestly sourced.
We started Nicola's because we wanted to eat the kind of Italian food we grew up with — made with ingredients we could be proud of. No shortcuts, no mystery powders, no "natural flavors" code for something else. Here's what's actually in your bowl.
Our commitments
No antibiotics, ever
Chicken and pork raised without antibiotics or added hormones.
Whole muscle, never reformed
We slice and grill whole proteins in-house, every morning.
Cold-pressed olive oil
Single-estate extra virgin from Puglia, pressed within 24 hours of harvest.
San Marzano DOP tomatoes
The real ones, grown in volcanic soil at the foot of Vesuvius.
No artificial colors, flavors, or preservatives
If your grandmother didn't recognize the ingredient, it's not in our kitchen.
Bread baked daily
Focaccia and piada wraps made fresh each morning at every store.
Where it comes from
Pasta
Gragnano, Italy
Bronze-die extruded, slow-dried for 36 hours.
Parmigiano Reggiano
Emilia-Romagna, Italy
Aged 24 months minimum. DOP-certified.
Prosciutto di Parma
Parma, Italy
18-month cured. DOP-certified.
Chicken
Indiana & Ohio family farms
No antibiotics, vegetarian fed.
Steak
Midwest grain-finished
Top sirloin, hand-sliced daily.
Mozzarella
Wisconsin
Hand-pulled fresh, delivered twice weekly.
Greens
Local farms, in season
Arugula, romaine, baby kale rotated by region.
Tomatoes
San Marzano, Italy
DOP-certified, vine-ripened.
Want the full breakdown for every menu item?
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