Osteria Umbra

The story

Crafted with passion, served with love

From Foligno to Long Island

Osteria Umbra is the product of a lifelong dream made real. Executive Chef Marco Pellegrini grew up in Foligno, a historic town in Umbria — the "Green Heart of Italy" — where homemade, fresh cuisine is woven into daily life. He began cooking professionally at 15, first learning to make handmade pasta at Coccorone in Montefalco, then refining his craft as a line chef at Villa Roncalli, recognized as one of the top 20 restaurants in Italy. His most notable position before crossing the Atlantic was Executive Chef at Castello di Reschio, a 2,000-acre luxury estate near Perugia owned by Count Antonio Bolza. In 2013, Chef Marco opened Caci North Fork on Long Island, and by early 2020, he brought his vision to Smithtown with Osteria Umbra — this time with a permanent home that is entirely his own.

A Vision Rooted in Simplicity and Craft

Chef Marco's guiding philosophy is precise: identify the shining star of each dish, and let every other ingredient serve that centerpiece. All ingredients are either sourced in season from local farms or imported directly from Italy. His wife, Chef de Cuisine Sabrina Vallorini, works alongside him in the kitchen, and together they transport guests to their hometown of Foligno through classic Umbrian cuisine elevated by careful culinary innovation. The menu showcases traditional Umbrian dishes, handmade pastas, and a wood-fired grill — three pillars that define the restaurant's identity.

The Team Behind the Table

The kitchen partnership is matched by an equally committed front-of-house ownership. Brothers Stephen and Daniel Bragoli, both raised in large Italian-American families on Long Island where Sunday dinner was a serious affair, partnered with Chef Marco to bring Osteria Umbra to life. Stephen's attention to detail shaped the physical space into what the restaurant describes as "contemporary Italy of today," while Daniel's background as a designer and his passion for food and wine informed the atmosphere guests walk into. It is a place built, quite deliberately, for gathering.

The Wine Program

The wine list earned Osteria Umbra a Wine Spectator Award of Excellence in 2020 — recognition that reflects the depth and focus of its cellar. The list leans heavily into Umbrian producers, with particular attention to the region's flagship red grape, Sagrantino di Montefalco, alongside Grechetto whites and Sangiovese-based blends. Bottles from Arnaldo Caprai, Antonelli, and Paolo Bea sit alongside Champagne and Italian sparkling wines, and a curated by-the-glass selection — including a house Rosso di Montefalco — makes the program accessible at any level of the meal.

A Place to Gather

Italian hospitality and Umbrian culinary tradition are the two threads running through everything at Osteria Umbra. The restaurant accommodates private parties, offers outdoor seating, and runs a full bar with cocktails and premium spirits. Whether the occasion calls for a weeknight dinner or a celebratory event, the intent is the same: to recreate the warmth of a table where food brings people together.