Sedona, AZ — There’s lunch—and then there’s lunch the Italian way.
From 11 a.m. to 2 p.m., BV’s Italian Kitchen is inviting Sedona diners to slow down, loosen the belt a notch, and discover what happens when Chef David Noraga gets his hands on some beautiful Italian ingredients and lets his imagination go to work.
The result? Three lunchtime creations that prove you don’t need a white tablecloth, a special occasion, or a plane ticket to Italy to enjoy something extraordinary.
Chef David’s Burrata Prosciutto Pinsa is almost too beautiful to eat. Almost. A golden, crisp-yet-tender pinsa is layered with fresh greens, creamy burrata and delicate folds of prosciutto, then finished with a drizzle of balsamic glaze. Salty, creamy, sweet, peppery and crisp all come together in one glorious bite. This is the kind of dish where conversation at the table may suddenly stop because everyone is too busy eating.
Then there’s the Funghi Pinsa, a celebration of mushrooms that could make even a committed carnivore reconsider his priorities. Savory roasted mushrooms cover the pinsa, topped with generous shavings of cheese that slowly soften from the warmth beneath them. Earthy, rich and wonderfully rustic, it’s Italian comfort food with Chef David’s elegant touch.
And then comes the Roasted Porchetta Sandwich.
Oh, my.
Chef David piles tender slices of seasoned roasted porchetta onto beautifully toasted Italian bread, adds fresh greens and brings everything together into a sandwich that requires two hands, a healthy appetite and absolutely no apologies. It’s rustic Italian street food elevated into something worthy of a chef’s kitchen.
That’s the magic Chef David Noraga continues to bring to BV’s Italian Kitchen. He understands that great Italian cooking isn’t about making food complicated. It’s about starting with quality ingredients, respecting them, combining flavors thoughtfully and knowing when to get out of the way and let the food speak for itself.
And these dishes speak Italian—fluently.
The pinsa itself deserves some attention. Lighter and airier than the traditional pizza many Americans know, it provides a wonderful canvas for ingredients without overwhelming them. Crispy around the edges, tender inside and built for sharing—although after tasting one, you may suddenly become considerably less interested in sharing.
So, Sedona, consider this your invitation.
The next time that mid-afternoon hunger starts whispering in your ear, forget the ordinary sandwich or predictable slice of pizza. Head over to BV’s Italian Kitchen between 2 p.m. and 4 p.m. and let Chef David do the cooking.
Order a Burrata Prosciutto Pinsa. Try the Funghi. Sink your teeth into that Roasted Porchetta Sandwich.
Better yet, bring a friend, order all three, put them in the middle of the table and have yourself a little Italian feast.
Buon appetito!
BV’s is open at 11 o’clock serving lunch until 2pm. And Early Bird dinner and happy hour menu from 4 to 6 PM daily. Open Wednesday to Sunday weekly. BV’s Italian Kitchen, • 301 Werst S.R. 89a • Cottonwood • 928-277-8469 • https://bvsitaliankitchen.com/