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

Happy Hour Menu

Monday - Sunday:  4 - 6

Enjoy at the Bar, Chef's Counter, and/or Patio


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

Batsoa - crispy pig trotter with bagna del l’infern 6

Calamari Fritti, chili aioli 5

Wood grilled Mussels, garlic, basil, chili flake, white wine butter sauce, grilled bread 7**

Funghi Crespelle, mushroom crepes, fonduta, white truffle 6

Fattoria Piatto - Board of house made salumi, italian cheeses, grilled bread and accompaniments 10 **

Rosemary Piadina, Roasted Garlic, gorgonzola, watercress, 12 year old balsamic 7**

Buffalo Burrata, preserved tomato, flatbread 7**

Sgagliozze- fried polenta, marinated sheep cheese, 12 year old balsamic, pickled fresno peppers 4**

Charbroiled Oyster, garlic herb butter, parmigiano  1.50**


Wood Fire Pizza

Pancetta, roasted red pepper, anchovy, fresno peppers, preserved tomato, smoked mozz 9**

Roasted Butternut squash, sunchoke chips, sage, garlic oil, sage, buffalo mozzarella 12 year old balsamic 8**

Salumi Calabrese, san marzano tomato, sicilian oregano, pilacca, mozzarella, provolone  9**

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato 9**

Basil, san marzano tomato, buffalo mozzarella 8**

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

Prosciutto, fontina, arugula 9**

Sausage, buffalo mozzarella, gorgonzola, chili,  garlic oil, pistachio dandelion pesto, agrodolce raisin 9**


   Gluten Free options have stars to the right of the item.  Please note $2 will be added to some dishes  with**

****Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness****



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 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



Mar 17, 2018  Salt Baked Fish - learn how to bake a whole fish covered in salt that comes out so incredibly moist and delicious $65

April 7, 2018  Classic Tuscan Bolognese - slow cooked meat ragu with house made pappardelle pasta $65

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




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