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 – 9pm

Thursday - Friday 4pm – 10pm

Saturday  4pm – 10pm

Sunday  4pm – 9pm




Happy Hour



Uva Arrosto - roasted grapes, goat cheese, grilled bread 4**

Sgagliozze- fried polenta, marinated sheep cheese, red mustard greens, 12 year old balsamic 4**

Buffalo Burrata, preserved tomato, basil, flatbread 7**

Bagna cauda- spring vegetables, herb goat cheese, anchovy sauce 7

Charbroiled Oyster, garlic herb butter, parmigiano  1.50**

Calamari Fritti, chili aioli 5

Piadina - prosciutto, squaquerella, rucola, 12 year old balsamic 9**

Agnello al Scottadito - grilled lamb ribs, fig glaze, pine nut, goat cheese 7**

Batsoa - Pig trotter fritters with bagna de l’infern a spicy garlic chili sauce and salsa verde 5

Fattoria Piatto - house made salumi and sausages,  italian cheeses, cru di capra, truffle honey, marinated sheep cheese, preserved nuts, grilled bread and accompaniments 10**



Mushroom, fontina, goat cheese, truffle panna, basil, tarragon, thyme 9**

Basil, san marzano tomato, buffalo mozzarella 8**

Roasted red pepper, corn, fava, preserved tomato, green chili basil spuma, arugula, pilacca, balsamic, sheep cheese 8**

Smoked Coppa, peperoncini, erba stella, smoked mozzarella, crushed tomato 10**

Finocchiona Salumi, Caper, anchovy, red bell pepper, fresh mozzarella, pomodoro 10**

Salumi Calabrese, san marzano tomato, sicilian oregano, pilacca, mozzarella, provolone  10**

Prosciutto, asparagus, fontina, arugula, white truffle oil 10 **

Nduja, buffalo burrata, fontina, mozzarella, pomodoro, spigarello, fennel pollen,  evoo 10**

Rabbit, Pancetta, garlic oil, potato, rosemary, goat cheese, red mustard, chili flake 9**

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato 10**






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 also available for private business luncheons for groups as well.

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

Contact Elise for more information:



Cooking Classes

Saturdays 11am – 2pm




April 21, 2018  Duck and Prosciutto ragu, homemade Paccheri $65

May 5, 2018  Lamb Ragu - learn to make this super popular Cattivella dish! $65

June 2, 2018 Lasagna Al Forno - learn how to make this classic Tuscan baked pasta $65

June 16, 2018 Speck wrapped Quail stuffed with mushrooms, crispy polenta, tomato fondue $65

July 7, 2018 Porchetta di Tronchetto: Learn how to butcher and debone a whole pig and to make the classic but more delicious because it uses the whole middle of the pig. $85

July 21, 2018  Wild Foraged Greens and Cheese Ravioli with walnut cream sauce

July 21, 2018  Grilled Lobster, Chitarra pasta, aglio e olio sauce - learn how to maximise flavor of lobster and to make the guitar pasta $100

Aug. 4, 2018  Pasta by Hand: Learn how to make Garganelli which means Chicken Neck. This pasta looks similar to penne and served  with classic arrabiata sauce. $65

Aug. 18,2018 Ciauscolo - learn how to make this salumi from Umbria  It is a quick cure salumi that only needs 2 weeks cure.  Because it’s a young cure it’s deliciously spreadable and perfect for making at home $65

Sept. 1, 2018  Charcuterie: Learn how to make your own Pancetta, Guanciale and Lomo $65

Sept. 15, 2018 Timpano - famous pasta dish from the Big Night Movie: layers of cheese filled pasta, sausage, boiled eggs, fresh mozzarella and wrapped in apasta dough and baked. $65

Oct. 6, 2018  Roasted Butternut Squash gnocchi, fonduta sauce ( Italian 3 cheese sauce) $65

Oct. 20, 2018  White Truffle Class: Potato, truffle and egg yolk Ravioli, Speck with White Truffles $100

Nov. 3, 2018  Tiramisu- learn how to make this ethereal Italian Dessert for your holiday dinner or party $65

Nov. 17, 2018  Pheasant Cacciatore, farro with leeks, shallots, mushrooms $65

Dec. 1, 2018  Crostata: Learn how to make this Rustic Seasonal Tart and the spuma (mousse) to compliment it. $65

Dec. 15, 2018 Rabbit Porchetta - learn how to debone a rabbit, stuff it with sage sausage, rosemary demi, chestnut polenta $65






    " Essential Eats of Denver and Boulder" Eater Denver April 2018

     " Best Italian in Denver and Boulder" Westword 2018

      " Best Individual Dessert"  Westword 2018

      " Top Italian Restaurant" Eater Denver 2018

      "Top 10 Restaurants" 303 Magazine 2018

      "Restaurant of the Year"  Thrillist 2018

      " Chef of the Year" Eater Denver 2017

      " Top 25 Restaurants in Denver"

"Award-winning Denver chef teaches classes on Italian dishes at her new eatery" The Gazette 7/19/17

"Cattivella Brings Thoughtful Food and Italian Exploration to Stapleton"  Eater Denver 7/6/17

"The Hottest Restaurants in Denver Right Now, July 2017"  Denver Eater 5/8/17

"Beyond spaghetti and meatballs: 11 must-visit Italian restaurants in Denver" Denver Business Journal 6/6/17

"11 Must-Try Italian Restaurants in Denver Right Now"  Zagat, 5/30/17

"The Best Italian Restaurants in Denver" Thrillist, 5/16/17

"Elise Wiggins on Italian Butchery, Squirrel Farming and Cattivella" Westword, 5/17/17

"20 Iconic Chefs in Denver & Boulder (in no particular order)"  Dining Out Denver/Boulder

'Cattivella Sets A High Bar" 5280 5/11/17

"Denver's Ten Essential Chef Counters"  Denver Eater 5/8/17



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

Derek Frank, General Manager





in the Eastbridge project at Martin Luther King and Havana




Monday – Wednesday  4pm – 9pm

Thursday – Friday 4pm – 10pm

Saturday 4pm – 10pm

Sunday 4pm – 9pm