Sotto Italian restaurant: A peek inside and on the menu

Cacio e pepe is a pasta dash at Sotto in downtown Cincinnati. Jacob "Woody" Wood is the head chef. The dish features spaghetti, black pepper and pecorino. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Jacob "Woody" Wood, head chef at Sotto in downtown Cincinnati, plates Tagliatelle con fungi, a dish featuring morels, ramps and parmigiana, Thursday, June 9, 2022. Sotto serves up rustic Italian cuisine.

Jacob "Woody" Wood, head chef at Sotto in downtown Cincinnati, puts fresh pasta into boiling water, Thursday, June 9, 2022. He said, "You have to respect the pasta. People work hard to make it." Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Jacob "Woody" Wood, head chef at Sotto in downtown Cincinnati, works on pappardelle alla vaccinara, a pasta dish with braised oxtail, tomato and pine nuts, Thursday, June 9, 2022. Sotto serves up rustic Italian cuisine.

Tagliatelle con fungi is a dish featuring morels, ramps and parmigiana at Sotto. Jacob "Woody" Wood is the head chef in the downtown Cincinnati restaurant. Sotto serves up rustic Italian cuisine. Thursday, June 9, 2022.

Seating at Sotto in downtown Cincinnati, Thursday, June 9, 2022. The restaurant serves rustic Italian cuisine underground. Jacob "Woody" Wood is the head chef. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Jacob "Woody" Wood, head chef at Sotto in downtown Cincinnati, makes rigatoni con pomodoro, a pasta dish with tomato, basil and stracciatella, Thursday, June 9, 2022. Sotto serves up rustic Italian cuisine.

The bar area at Sotto in downtown Cincinnati, Thursday, June 9, 2022. The restaurant serves rustic Italian cuisine underground. Jacob "Woody" Wood is the head chef. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Jacob "Woody" Wood, head chef at Sotto in downtown Cincinnati, flips the pasta for a cache e pepe dish, Thursday, June 9, 2022. Sotto serves up rustic Italian cuisine.

The wine cellar at Sotto in downtown Cincinnati, Thursday, June 9, 2022. The restaurant serves rustic Italian cuisine underground. Jacob "Woody" Wood is the head chef. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Seating at Sotto in downtown Cincinnati, Thursday, June 9, 2022. The restaurant serves rustic Italian cuisine underground. Jacob "Woody" Wood is the head chef. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Olive oil is added to Rigatoni con pomodoro, a pasta dash at Sotto in downtown Cincinnati. It features tomato, basil and stracciatella. Jacob "Woody" Wood is the head chef. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Seating at Sotto in downtown Cincinnati, Thursday, June 9, 2022. The restaurant serves rustic Italian cuisine underground. Jacob "Woody" Wood is the head chef. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Jacob “Woody” Wood, head chef at Sotto in downtown Cincinnati, adds black pepper to a cacio e pepe dish, Thursday, June 9, 2022. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.

Pappardelle alla vaccinara, a pasta dash at Sotto in downtown Cincinnati. It features braised oxtail, tomato and mince nuts. Jacob "Woody" Wood is the head chef. The dish features spaghetti, black pepper and pecorino. Wood is a graduate of Cincinnati State Midwest Culinary Institute. He started as a line cook and then was a sous chef before becoming head chef in October 2021.