Seriously Italian

At Spoleto Italian Kitchen, the mission is simple: serve fresh Italian food made from scratch, generously portioned and priced so everyone can enjoy it. Inside the kitchen, the team prepares everything daily, producing more than 50 gallons of house-made sauces each week—marinara, Bolognese, and Alfredo—along with ingredients that bring each dish to life.

“We make everything here,” says Chef and Managing Partner Laura Henderson. “No preservatives, no shortcuts. Just real food.”

That commitment begins with the ingredients. Each year the Spoleto team travel through Italy, beginning in Rome and making their way north toward Milan, stopping in eight to 10 cities along the way. “It’s important to stay true to our values and be aligned in our hearts with the homeland,” Laura says.

In Campobasso, they walk the wheat fields and visit the molino before sharing a meal with La Molisana, the pasta maker that supplies Spoleto’s pasta. They visit the vineyards where their olive oil is produced, meet the artisans who create their truffle oil, and stop by Mastri Birrai, the brewery that produces the beer served in the restaurant.

Indeed, authenticity is the heartbeat of the brand—but so is stewardship. Laura and her partner hold the master franchise rights for Spoleto in Florida, shaping how the concept grows while keeping its Italian culinary roots intact.“Our job is to protect what makes the brand special,” Laura says.

From the wheat fields of Campobasso to the tables of Winter Garden, Spoleto’s philosophy remains unchanged: honor tradition, cook from scratch, source with care, and serve authentic Italian food meant to be shared.