A restaurant the features tastes from the Italian island Ischia is making its home in Williamsburg.

Barano in Williamsburg is creating Italian classics with their own unique spin,

The restaurant created its very own mozzarella made on the premises with Wisconsin cheese curds so that every variable from temperature to salinity can be carefully controlled. 

They also take on cacio e pepe, only at Barano it goes by a different name. 

"I didn't want to do it. I wanted to give you something that has the flavors of southern Italy, but you'll never see in another Italian restaurant which is my Saffron Gigli,” says chef and partner Albert Di Meglio.

The pasta is made with saffron infused with Calabrian honey and showered with pecorino. 

"It's something that's familiar, but completely unfamiliar," says Di Meglio. 

There's even a twist to the way things are cooked at Barano. Everything from their pizzas to their meats and veggies are cooked in a wood-fired oven. 

"It adds flavor, it adds depth, also it sears a lot better, the heat's a little bit more intense. Where a regular oven is just perfect and clean, wood fire has better nuances to the food," says Di Meglio.