At Bar Stuzzichini, Executive Chef Paul Di Bari's mission is to provide an authentic Italian experience while helping diners appreciate Italian cuisine in a more simplistic, yet bold-flavored fashion. He certainly achieves his goal. Although his training since attending culinary school at Johnson & Wales has been primarily French -- his first apprenticeship was in France's Basque region, and his New York experience includes working in such New York notables as the Lenox Room, Daniel, Balthazar, Pastis and Wallse -- Chef Di Bari's has a true love for Italian cuisine. He has a true talent for it, too -- fostered by his travels to Italy, in particular Naples -- and that talent is perfectly showcased at Bar Stuzzichini. Named for an Italian word for appetizer, Bar Stuzzichini sports a menu that showcases small dishes packing big flavors. Even though his menu focuses on local harvests, making him a regular at the Union Square Market, Chef Di Bari still prepares food with authentic Italian touches. If you get a chance, try the olives and the cheeses, which are imported directly from Campagnia. Don't skip dessert, either, as the dessert menu has been created by Bar Stuzzichini co-owner and graduate of the Institute of Culinary Education Carolyn Renny. You know it's got to be good, as Chef Renny started her career apprenticing under superstar pastry chef Patrice Calliot. Her most recent stint includes a job as food stylist and TV chef for "The Martha Stewart Show." Lucky for us, however, she is now showcasing her talents at Bar Stuzzichini, the menu for which follows.

Pranzo/Lunch:
Dal Bar di Stuzzichini
Crostini: Caponata (Sicilian eggplant, $3); Ceci (chickpea, $3); Ricotta e Miele (saffron honey, $3); Alici Marinate (white anchovy, $4); Misti (crostini tasting, $12).

Fritti: Carciofi (artichoke, $8); Polpette (fried meatballs, $7); Arancini (rice balls, $7); Panelle (chickpea fritters, $6); Baccala Fritto (fried salt cod, $6).

Salumi: Capocollo (pork shoulder, $8); Soppressata (sweet, $8); Cacciatorini (spicy, $7); Prosciutto di Parma (18-month, $10); Affettati (salumi tasting, $28).

Formaggi: Mozzarella di Bufala ($6); Scamorza alla Brace ($8); Pecorino (grand cru, $8); Tentazione del Frate ($6).

Pesce: Cozze (peppered mussels, $8); Polpo (grilled octopus, $9); Sarde (grilled sardine, $8); Vongole (steamed clams, $9); Gamberetti (grilled prawns, two for $10).