Reaching for the Moon

Luna

ITALIAN CUISINE IS OWNER VITO SERRADELLA’S MOON SHOT, BRINGING A TASTE OF ITALY TO MECHANICSBURG.

BY KAREN HENDRICKS

PHOTOGRAPHY COURTESY OF

There was already a wolf in the neighborhood, so Vito Serradella thought his restaurant’s theme should reflect the moon.

Let us explain: Luna Italian Cuisine opened its doors in March, within Mechanicsburg’s Legacy Park, one of the Susquehanna Valley’s newest planned communities combining residential and retail options. Luna, which means “moon” in Italian, is across the way from Wolf Brewing Co., just as Serradella envisioned.

“Everything is about the moon here,” says Serradella, as he points to the round white pendant lights above the sleek white marble bar. Look closely inside each pendant, and you’ll see a miniature moon glowing within. On one wall, a mural depicts a moonlit scene featuring Serradella’s wife riding an Italian scooter, her hair blowing in the wind.

It’s the first restaurant Serradella, 42, has designed and created from start to finish during his 20-year career in the restaurant industry, which began in his native city of Palermo, Sicily. And he infused the eatery with plenty of authentic touches from his homeland—Italianmade tile, a gorgeous blue ocean-inspired glass chandelier in the entryway, and overhead décor reminiscent of an Italian garden, flowers, and windows. Serradella imagines his Italian grandmother, Nonna, appearing at one of the windows and tossing money down to him in a scene straight out of his childhood.

But it’s the menu that truly reflects Italian taste. Mozzarella and olive oil are imported straight from Italy; several chefs and waiters are Italianborn like Serradella. They whip up a fresh new batch of house-made pasta, daily. Even the espresso machine is Italian-made.

“The menu is different, compared to other restaurants,” says Serradella. “These are things I always cook at home.”

What are some of the characteristics of Sicilian cuisine?

“Number one, the fish. We have a salty beach, so you don’t even have to put salt or seasoning on the fish—it doesn’t make sense,” says Serradella. “My plates are delicate—I don’t like things overdressed, so there are no big strong flavors.”

Instead, he lets natural flavors shine in appetizers such as Mamma Bufala—Italian mozzarella served with pesto, cherry tomatoes and balsamic glaze—and grilled octopus served atop potato puree with sweet and sour onions.

More than a dozen main dishes offer up pastabilities. Two of the most popular dishes so far are Luna Nera, featuring squid ink linguine tossed with a house-made garlic cherry tomato sauce with jumbo shrimp, and orecchiette broccoli rabe, and Italian sausage served in a cream sauce. Serradella points out that his lasagna is made in true Italian style—not with ricotta cheese, as we Americans tend to do—but with creamy bechamel.

“Don’t come and eat chicken parmesan—try new things and be open to new experiences,” Serradella advises, while laughing and noting that chicken parmesan is indeed on the menu, along with salads and pizzas.

There’s a traditional caprese of layered fresh tomatoes, mozzarella, and basil, as well as the namesake Luna Salad featuring sundried tomatoes. The Marittima Pizza includes a unique mix of spicy tomato sauce, mussels, calamari, shrimp, and parsley—in an homage to his native Mediterranean island.

Serradella first visited the U.S. nine years ago.

“We came here on vacation, and we liked the area,” he says. “My wife and I bought a restaurant in Camp Hill. It had lots of previous owners, but we fixed it up, changed it, and people accepted me.”

He’s talking about Vito’s Italian Ristorante on Louther Road, which he still owns and operates. The menu there is more Italian American, featuring subs, pizza, and family-style meals. Serradella also recently purchased a restaurant in Wellsville. And he makes it a priority to travel back to Italy to visit family every three months.

“I like work—I like to be busy,” says Serradella. “Every day I’m learning, we’re all learning. I’m still learning new techniques, educating myself. A lot of work happens in the back, before you serve a plate.”

But there’s one compliment that makes all that hard work worth it.

“When people say it feels like they’re back in Italy,” Serradella says, “that’s when I know.”

At Luna, those are the comments that send him over the moon.

Luna Italian Cuisine

100 Legacy Park Dr, Suite 102, Mechanicsburg, PA lunaitalian.com