Italian cuisine is loved by people all over the world, and it’s easy to see why Sedona has fallen for Vespa Healthy Italian Café. For starters, the contemporary restaurant is gorgeous. It’s lightfilled and airy, which makes it easy to enjoy a meal here. Pinsa romana is a specialty here. This type of pizza requires the dough to be leavened for up to 72 hours and gives the pie a light and airy texture. We opted for the Genoana. Topped with pesto, slow-roasted tomatoes, mozzarella, olives, onions and parmigiano cheese, we loved each and every bite of this savory and salty vegetarian pizza. For an extra $2, you even can opt for vegan cheese. It’s one of a handful of vegan options.
When it comes to appetizers, you can’t go wrong with the classic Bruschetta Capri or bread topped with tomatoes, mozzarella, basil and balsamic. It’s a classic combination of flavors that always delivers. The sandwiches here are all so simple and tasty. The Crudo & Fichi, a delightful mix of cream of brie, prosciutto, arugula, fig preserve and balsamic glaze, proved to be a refreshing mix of sweet and savory. Another sandwich we’ve enjoyed in the past is the Vegetariana, pesto, grilled zucchini, eggplant, peppers, slow-roasted tomatoes and balsamic glaze, which always leaves us feeling satisfied, full and healthy.
When we’re searching for indulgent comfort, we love the Lasagna Al Forno. This take – filled with Bolognese ground beef, mozzarella, tomato sauce and parmigiano – is a perfect winter-time dish. Since time tends to be in short supply over the holiday season, this is one of our go-to orders when we want to warm up in a hurry. Don’t forget to order a side of the delicious, easy-topull-apart focaccia too. We’re also coffee fanatics, and the espresso here is fantastic. Pair your rich, smooth espresso with one of Vespa’s stellar desserts. We’re particularly fond of the Tiramisu – another classic Italian dish – this delectable dessert is layered with espresso, ladyfingers, whipped egg yokes and cane sugar crema – that Vespa has mastered. − A Sedona Foodie
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