Thirty years of the Italian table
"When my grandfather opened these doors in 1995, he carried only three things: a copper pasta press from Lucca, a leather-bound book of his mother's recipes, and the unshakable belief that a great meal is the most honest form of hospitality."
Fiori D'Italia has been Anchorage's most enduring stage for fine Italian dining for three decades. Generations of guests have marked their proposals, anniversaries, and quiet weeknight escapes at our tables — under the same warm light, with the same hand-rolled pasta on their plate.
Marco Fiori
Third-generation chef and steward of the family kitchen. Trained in Florence and Modena, Marco returned to Anchorage to carry forward the quiet, exacting standards his grandfather set: every pasta rolled by hand, every sauce stirred slowly, every plate sent as if it were the one that mattered most.
— Marco
The same table, three decades on
A door opens on Northern Lights Boulevard
Founded by the Fiori family with a single hand-rolled pasta press carried from Lucca.
The cellar is built
A 30-vintage collection of Brunello, Barolo, and Super Tuscans is laid down.
Three private rooms added
Each named for an Italian opera, designed for intimate celebrations.
Three decades, still by hand
Pasta rolled fresh each morning. The same recipes. The same family table.
