in the Eastbridge project at Martin Luther King and Havana






About Cattivella

Award-winning Denver chef Elise Wiggins welcomes you to Cattivella, wood-fired Italian in the Eastbridge project in the Stapleton neighborhood where she lives. Cattivella translates to “naughty girl”.

Chef/Owner Wiggins brings decades of restaurant experience to Cattivella including a 12-year stint as Executive Chef of Panzano named Best Italian by Westword and winner of multiple awards for food and service from The Denver Post, 5280 magazine, The American Culinary Federation and The American Automobile Association. She makes an annual pilgrimage to Italy to work with Italian chefs and learn the classic techniques and ingredients that she employs at Cattivella.

An exhibition kitchen is the star of the show at Cattivella and focuses all attention on a wood-burning pizza oven, a wood-burning grill and the graceful dance of the Cattivella cooks. Several lucky guests sit overlooking the pastificio (pasta table) section of the chefs’ counter while others might be seated with a view of the Butchers’ Corner where the Cattivella butchers will do their magic on beef, pork, lamb and other whole animals. The surrounding chefs’ counter seats 26 along with 74 additional interior seats and 100 seats on a wrap-around patio with stunning views of the mountains. The open kitchen provides the perfect setting for the wildly successful cooking classes that Elise continues to offer.


Monday-Wednesday  4pm – 10pm

Thursday- Friday 4pm – 11pm

Saturday 8:30am – 11pm

Sunday 8:30am – 10pm








Focaccia di Recco, prosciutto di parma, crescenza, rucola, 12 year old balsamic  21

Buffalo Burrata, preserved tomato, basil, grilled bread  14

Calamari Fritti, chili aioli 12

Cicciolli, spicy pomodoro 7

Sgagliozze, crispy polenta, parmesan, truffle oil,  12 year balsamic  9

Charbroiled Oyster, garlic herb butter, parmigiano  3.5

Fennel, Apple and Celery Salad, basil,  raisins, toasted pine nuts, goat cheese,  vinaigrette 14

Grilled Romaine Salad, anchovy dressing, croutons 12

Fattoria Piatto
Daily selection of salumi and formaggio, grilled bread, pickled vegetable, roasted grapes, walnuts, fig compote   12/24


Potato gnocchi, preserved tomato, mushrooms, gorgonzola, shallots, leeks, fine herbs  20

Garganelli, Pomodoro, pancetta, chili flake, basil mascarpone 19

Lamb Ragu, pappardelle, boschetto al tartufo 22

Tuscan Royal Bolognese, lumache, parmigiano reggiano 24


Pollo, sage, pancetta Spiedini 19

Tagliata di Manzo, Hand Cut Certified Angus Beef Cut of the Day  Mkt

Mare, Seafood of the Day  Mkt


Fagioli al Fiasco,  Marcella  Cannellini, sage, garlic  cooked in a glass flask   8

Grilled Asparagus, pecorino, sunny egg  9

Creamy Polenta, mushrooms, taleggio, aged balsamic 10

Wood Fire Pizza

Grilled Asparagus, arugula, garlic, evoo, prosciutto, fontina, truffle oil 17

Salumi Napolitana, San Marzano tomato, sicilian oregano, pilacca,  fiordilatte 18

Speck, Sunny Egg, Smoked Mozzarella, oregano, san marzano tomato 18

Basil, San Marzano Tomato, Buffalo mMozzarella 17

Mushroom, Fontina, Goat Cheese, truffle panna, basil, tarragon, thyme 16



Torta Caprese


Grapefruit Brulee, toasted almonds, blueberries, basil 10

Sgagliozze, crispy polenta chips, parmesan, truffle oil,  balsamic 8

Cicciolli, spicy pomodoro 7

Charbroiled Oyster, garlic, oregano,  butter, parmigiano  3.5

Fried Calamari, chili aioli  10

Focaccia di Recco, prosciutto di parma, crescenza, rucola, aged balsamic  21

Fennel, Apple and Celery Salad, basil,  sultanas, toasted pine nuts, goat cheese,

white balsamic vinaigrette 10

Grilled Romaine, anchovy dressing, croutons 9

Fattoria Piatto
Daily selection of salumi and formaggio, grilled bread, pickled vegetable, roasted grapes, walnuts, fig compote   12/24


Poached Egg, mushrooms, goat cheese, fontina , parmesan, truffle hollandaise, preserved tomato and polenta  12

Apple Pancakes  12

Two Eggs, roasted potato, grilled toast  10

Strata, layered dish of prosciutto, bread, basil, chili flake, goat cheese, egg custard, provolone  11


Garganelli, pomodoro, pancetta, chili flake, mascarpone 19

Lamb Ragu, pappardelle, boschetto al tartufo 22


Grilled Wheat or White Toast  1.75

Greek Yogurt  4

Mixed Berries  8

Crispy Potatoes  4

Sausage Patties  6

Creamy Polenta  3

Apple Wood Bacon  5


Grilled Asparagus, arugula, garlic, evoo, prosciutto, fontina, truffle oil 17

Salumi Napolitana, san marzano tomato, sicilian oregano, pilacca, fiordilatte 18

Stracciatella, fiordilatte, oregano, san marzano tomato 16

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato 18

Basil, san marzano tomato, buffalo mozzarella 17

Mushroom, fontina, goat cheese, truffle panna, basil, tarragon, thyme 16

Signature Cocktails

Cannocchiale Spring 44 Vodka, Spring 44 Gin, Cocchi Americano, Marti Hati absinthe, lemon twist  12

Manhattan’s Shadow Woody Creek Rye, Cynar 70 & Galliano Ristretto  13

Vola Via Con Me Deerhammer Whitewater Whiskey, Capelletti, Strega, finished with fresh lemon  12

Dio Mio! Pigs Nose Scotch, Coppermuse Amaretto, Luxardo Apricot, fresh basil  12

Gladiatore Montelobos mezcal, Leopold Bros Tart Cherry, Del Professore Rosso, splash of fresh orange juice 12

La Vitta Agrodolce Peach St Jackalope Rum, Solerno,  Cocchi di Torino  12

Naughty Daisy Lunazul Repasado, Elderflower liqueur, dry curacao, fresh lemon  12

Show Me your Spritz! Galliano L’ Apertivo, lemon, simple syrup, Prosecco float  8

Apri la Boca Fig Vodka, sherry cream, orgeat,  fresh lemon  10


Wine List

Stemmari Pinot Grigio  7

Campania Greco

Mastroberardino 10 / 38

Moccagatta Chardonnay  12 / 46

Vietti Arneis  15 / 58

Rocca Rosé  8 / 30

Adami Prosecco  12 / 46


Stemmari Nero D’ Avola  7

Villa Remotti Barbera D’ Asti  9

Regaleali Sicilia Nero D’ Avola  8

Zenato Valpolicella Superiore  10

Aia Vecchia Lagone Tuscany  10

Castellare Chianti Classico  15


Barberesco Martinenga  150

Ceretto Barolo  160

Brunello Montalcino  199

Vietti Barolo  155


Draft Beer

Odell IPA  6

Great Divide Colette  6

Upslope Craft Lager  6


Bottles & Cans

Ska Modus Hoperandi  5

Ska Modus Mandarina IPA  5

Avery’s Ellie’s Brown  5

Bristol Brewing Beehive

Honey Wheat  5

Great Divide Claymore Scotch Ale  6

Funkwerk’s Tropic King Saison  7

Odd 13 Vincent Van Gogh  7

Pug Ryan Peacemaker Pilsner  6

Odell Cutthroat Porter  6

Left Hand Wired Nitro  6


Garganelli, butter, cheese  5

Garganeli, tomato sauce, cheese  5

Ribbon Pasta, butter, cheese  5

Ribbon Pasta, tomato sauce, cheese  5

Add Pork Meatballs  2.50

Add Chicken  1.75


Cheese Pizza  8

Grilled Chicken with carrots  8



Happy Hour

Happy Hour Menu

Monday - Friday: 4-6
Saturday: 2-6    |    Sunday: 2-6

Sgagliozze - crispy polenta chips, gorgonzola, pickled roasted tomato, balsamic, basil  4

Nduja in Carrozza - fried mozzarella stuffed with spicy salumi 6

Charbroiled Oyster, oregano, garlic butter, parmesan  2 ea

Calamari, chili aioli  6

Uva arrosto,  fire roasted grapes, goat cheese, walnut, grilled bread 5

Ciccioli Frolli, crispy pork, salt and rosemary 4

Bruschetta of the day  5



Galliano L’Aperitivo Spritz

A Spritz with Brunch. Don’t miss our Galliano L’Aperitivo Spritz during every Happy Hour and all day Saturday and Sunday. This special liqueur is brand new to the U.S. and we’ll be one of the first to show off its great flavors.

Magnum Nights

They say that big bottles make better wines and big bottles will be the stars on Monday nights. Our bar team will randomly open a magnum of very special wine each Monday night and pour glasses at your table. The festivities will show off reds, whites and bubbles – whatever interesting and unique wines we can find.

Coravin Tastings

Have you wanted to taste some of the best and most expensive Italian wines without breaking the bank? Our new Coravin system allows our wine team to pour as little as an ounce of any wine and preserve the flavors and quality of remainder with inert gas. We’ll be featuring a rotating variety of great Barolos, Barbarescos, Super Tuscans and Brunellos de Montalcino.



Private Dining

Let the Cattivella team create the perfect event for your home, office or event venue with our custom catering.

Our entire menu is available for carryout. Just call ahead and we’ll have your order ready for pickup

Cattivella is available for private business luncheons.

Don’t forget to schedule your birthday celebrations, baby showers, bridal showers, wedding parties and holidays festivities at Cattivella.

Make your reservations today!

Contact Miguel for more information: miguel@cattivelladenver.com



Cooking Classes

Saturdays 11am – 2pm

April 29th
Baked Potato Gnocchi, pomodoro, fior di latte: Learn the secret  To making fluffy little potato dumplings $65

May 27th
Pizza: Learn how to make classic Neapolitan Pizza Dough $65
Neapolitan: tomato, buffalo mozzarella, Salumi Calabresi, pomodori, sicilian oregano, pilacca, fiori di latte

June 3rd
Grill Seafood Class: Learn how to cook on a wood fired grill.
Lobster, Oysters, shrimp  $125 per person

July 1st
Italian Cheese making class: Ricotta and mozzarella   $75 per person

August 5th
Focaccia Di Recco: Learn this ancient dish from the town of Recco (Prosciutto, crescenza between paper thin dough).  $65

September  2nd
Vincisgrassi- Learn how to make the famous 100 Layer Lasagna with Porcini, prosciutto and truffle $65

October 28th
White Truffle Class: Learn how to make the classic Piedmonte Pasta dish. Tajarin pasta, white truffle, sweet butter sauce, parmesan  $125

November 4th
Marrow braised Beef Shank- learn this classic dish I learned Dario Cecchini, The Mad Butcher from Panzano, Italy  $65

December 2
Braised Rabbit ragu with ricotta cavatelli  $65



Gift Certificates

Cattivella gift certificates are available in any denomination.
Please stop by the restaurant or call us at 303.645.3779.





Phone: 303-645-3779

Address: 10195 E. 29th Drive, Suite 110, Denver, Colorado 80238


Elise Wiggins, Executive Chef/Owner

Zuri Resendiz , Executive Sous Chef

Janine Given, General Manager

Miguel Woroniak, Assistant General Manager

Giovanni Fioramonte, Bar Manager




Monday-Wednesday  4pm – 10pm

Thursday- Friday 4pm – 11pm

Saturday 8:30am – 11pm

Sunday 8:30am – 10pm