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Bella Via’s caprese appetizer ($10.95) features a thickly sliced tomato with a slice of mozzarella cheese, topped with roasted red peppers, olive oil and basil. Nicki Koetting/22nd Century Media
Bella Via’s tiramisu ($6.95) is made from scratch in-house every day.
The shrimp special ($11.95) is marinated in lemon, olive oil and garlic.
The rotolo rossini ($19.95) is a Bella Via special made with tri-colored noodles, spinach, ricotta cheese, mushrooms, zucchini, carrots and vodka cream sauce.
The vitello saltimbocca ($23.95) is veal medallions sauteed in a lemon butter wine sauce and topped with spinach, prosciutto and melted mozzarella.
Leah Roche, Editorial Intern
4:44 pm CDT July 7, 2014

Maurizo Lo Bosco, the owner and executive chef of Highland Park’s Bella Via, says the key to making it in the restaurant business is actually quite simple. And he should know.
Lo Bosco, a native of Sicily, opened Bella Via over 16 years ago on Second Street in Highland Park’s downtown area and has only seen success.