Immigration has always shaped the way we eat, by introducing new flavors and traditions to unfamiliar places. When Italian immigrants began arriving in America in large numbers in the late 19th and early 20th centuries, they brought with them the recipes and techniques of their homeland. Over time, those dishes—once cooked simply to preserve a sense of home—became woven into the fabric of American dining, turning pasta, pizza and other regional specialties into beloved and familiar staples. The story of Giulia Salustri and her family is, in some ways, a more distilled version of this tradition. Giulia Salustri and her parents, brothers and sisters moved from Rome to Sarasota, and before long they were sharing the flavors and culinary traditions of their homeland. Salustri’s parents opened Le Colonne on St. Armand’s Circle in 1998, and the intimate eatery soon became a favorite amongst locals and visitors thanks to its authentic Italian fare. With multiple generations of family members involved with the restaurant, it seemed poised to go on for several more decades. Sadly, Le Colonne was unexpectedly forced to shut its doors in later 2024 after sustaining devastating damage in Hurricanes Helene and Milton. But Giulia is keeping the family's traditions alive by reviving some of Le Colonne's most beloved dishes at her own restaurant, Ciao Bella at Organic Farmer's Table (formerly known as Organic Farmer’s Table).  Giulia originally opened Ciao Bella at Organic Farmer’s Table in December of 2022 as a cafe and coffee shop, serving nutritious, organically-driven breakfast and lunch dishes with an emphasis on locally-sourced ingredients. When Le Colonne closed down, many of the restaurant’s regulars were missing out on some of their favorite meals. Giulia made it her mission to incorporate them onto her menu. The eatery remains a cafe during the day, but at nighttime it is transformed into a rustic, yet elegant wonderland. It’s familiar and new all at once, like a long-forgotten song. “The homemade pastas were very popular, so we have ravioli, gnocchi, fettuccine and lasagna,” Giulia says. “But we also have dishes like osso bucco and eggplant parmesan.” All of the pasta is made in-house by Giulia’s sister, who also made the pasta at Le Colonne. She makes the pasta right in sight of the customers with flour that has been imported from Italy, giving a glimpse into just how fresh and homemade the cuisine is. This way, Giulia is able to balance the authenticity of the recipes while still staying true to her original concept. “Just because I added things to the menu, this doesn’t mean we’re compromising on the quality of the food,” says Giulia. “The ingredients are still organic whenever they’re available whether they’re local or imported.”