At Italianissimo Ristorante it’s a homey 12-table spot, enhanced by fresh flowers, exposed brick walls, and dusty bottles of wine. Specialties like homemade pappardelle strips in a creamy mushroom sauce flecked with sun-dried tomato, basil, garlic, and Pecorino cheese are perfectly satisfying.  The veal “saltimbocca” jumps in the mouth, prepared with prosciutto, spinach, and sage, the thin veal slices taste smoky and buttery. A light zabaglione, prepared tableside with berries, wine, and a bit of razzmatazz, is a fitting finale.