We are a neighborhood Italian restaurant with a focus on fresh, house made pastas featuring seasonal and local ingredients.  We are excited to offer our guests the chance to customize their own pasta dishes – have fun, get creative. Come into Nostra and appease your pasta cravings or join us in our bar – Bar Mia – for Amaro cocktails and a tapas style food menu.

Bios Videos

Alexander Alioto


Alexander Alioto is a fourth generation chef. Growing up in a renowned San Francisco restaurateur family, he realized his calling at a young age. Throughout his formative years, he experienced many aspects of cooking and the restaurant business, which fueled his drive to make his own mark in the culinary world.
In 2001, Alioto graduated from the California Culinary Academy with honors. He then embarked on a journey to Italy to expand his knowledge of Italian cuisine. In Sicily, where he worked at a family-owned seafood restaurant in a small fishing village, Alioto would wake up at 3 a.m. to pick the fish from the morning’s catch that would be served that evening in the restaurant. He also worked at a meat and mushroom focused restaurant where he became an expert in foraging wild mushrooms and butchering a variety of game meats.
Alioto then moved north to Imola, in the province of Bologna, to work at the two-star Michelin rated Ristorante San Domenico. There, he learned the essentials of Italian fine dining and enhanced his knowledge of regional Italian cuisines. He expanded his European culinary education in Germany where he worked at another Michelin starred restaurant in the notable wine region of Rheingau.
Upon returning home, Alioto worked in the kitchens of The French Laundry in Napa Valley and the Ritz-Carlton. In 2010, he opened Seven Hills, a classic Italian restaurant that was named “Best Italian Restaurant in the Bay Area” by Zagat. After a successful three years at Seven Hills, he opened Plin in August 2014 in San Francisco’s Mission district.
Alexander recently changed the concept the restaurant to offer a more approachable menu format changed the name to Nostra Spaghetteria and Bar Mia. Nostra means “ours” in Italian and invites guests to enjoy delicious handmade pasta dishes, locally sourced ingredients and a customized make-your-own pasta menu. Bar Mia means “mine” and offers classic Italian and craft cocktails paired with light bar bites, in addition to a focus on Amaro with featured cocktails and flights.

Adam Mardigras

Lead Bar Manager

Adam Mardigras is a San Francisco native and grew up cooking with his mother and grandmother, mastering classic Filipino recipes. Adam started his restaurant career at his family’s restaurant, Zebulon, where he worked as a server and line cook. The former Financial District restaurant was closed by eminent domain to make room for the Transbay Terminal.  The family didn’t let that deter them from their passion. They later opened Social Kitchen and Brewery (SKB) in the Sunset District.
At SKB’s bar, Adam learned the craft of pairing beer and food under the tutelage of SKB’s brewmaster, Rich Higgins. Higgins is a Master Cicerone (the equivalent of the Master Sommelier certification for brewmasters).
Adam’s next stop was at Fish And Farm, where he tended bar and learned about wine and craft cocktails, creating seven seasonal cocktail menus for the restaurant prior to moving to Plin. At Plin, he curated the entire cocktail and bar menu and featured classic cocktails made with his own housemade quinine water, infused liquors, limoncello and Oleo Saccharum.
At Nostra Spaghetteria and Bar Mia, Adam serves as the Lead Bar Manager and will continue to oversee the bar program. At Bar Mia, he will bring his creative ideas to offer unique, inventive cocktails that also highlight Italian liqueurs and aperitifs to complement the menu. He will also focus on Amaro and feature more than ten Amaro cocktails on the menu.

Nunzio Alioto

Wine Director

A Bay Area native, Master Sommelier Nunzio Alioto knows good wine. Alioto was exposed to food and wine by his family of legendary San Francisco restaurateurs at a young age. He remembers being inspired by his father’s vast knowledge and appreciation for wine, which sparked his intrigue to further his knowledge of the wine industry.
Determined to set his own path, Alioto left home as a young man and traveled to Switzerland where he attended the École Hôtelière de Lausanne and later worked at the renowned restaurant, Jacques Pic, in France. While in Europe, he continued to feed his passion by visiting wineries, tasting regional grapes and developing a complex palate for wine. Once back in the States, Alioto moved to Hawaii where he connected with a group of fellow “geeky wine guys”. Under the guidance of Master Sommeliers Eddie Osterland and Ronn Wiegand, Alioto continued to accumulate a repertoire of international wine knowledge.
After several years in Hawaii, Alioto moved back home to California to work at his family’s restaurant, Alioto’s, a San Francisco institution, which has been located in Fisherman’s Wharf for over eighty-five years. His passion pushed him to pursue a professional education in wine and after studying intensely in California and London, Alioto passed his Master Sommelier Exam in 1987. Alioto served as the Chairman for the American Chapter of the Court of Master Sommeliers from 1987-1993 and International President from 2007-2009. He also served as Secretary of the Guild of Sommeliers Education Foundation and is a Director Emeritus of the American Board.
Just as his father inspired him, Alioto joined his son Alexander at Plin in the Mission District, which reopened as a new approachable concept in August 2015, Nostra Spaghetteria and Bar Mia. At Nostra, Alioto shares his expertise as Wine Director and hopes that guests feel inspired by his fervent passion.






Join us in Bar Mia for our Crafted Cocktails

Recent Press

With the new restaurant, the chef will take his pasta program a step further by offering a diners a customized pasta menu that allows them to choose-their-own pasta adventure…
San Francisco Chronicle

Sticking to the fun, more casual theme, Alioto has also added colorful dishes to Nostra, like a cheeseburger topped with a raviolo, fried onion rings and truffle oil and fried chicken with mashed potatoes, plus Sundays will bring a bottomless mimosa and bloody mary brunch…
Eater SF

As for Bar Mia, which will be connected to Nostra (though separated by a low wall), bar manager Adam Madigras has created an amaro-focused menu with cocktails and fernet flights. There will be a separate tapas-style menu at the bar, with finger foods like fried olives, flatbreads and meatballs, but diners will be able to order off the dinner menu, too…
Eater SF

But Nostra Spaghetteria’s customizable pasta menu seems the most fun. Starting from four categories (pasta, sauce, vegetables, and protein), diners can go with any of nine different pastas (pappardelle, gnocchi, etc.), sauces (vodka, pork ragu) and meats such as calamari, chicken, pancetta, pork sausage, and braised oxtail…
SF Weekly

Your raviolo can also arrive resting atop a cheeseburger, stacked with onion rings and truffle oil. Time has been kind to your raviolo…

Urban, rustic elements and industrial touches define the space, while local graffiti artist Chris Lux has added a large-scale, vibrant mural, a nod to the Mission’s famous street paintings. The best seat in the house is the big banquette that provides a glimpse at the open-ish kitchen and the poppin’ bar…

There are whiskey bars. There are rum bars. There are even vodka bars. Bar Mia is the first amaro-focused bar that I can recall ever visiting…

Earlier this month, chef Alexander Alioto transformed the Mission’s one-year-old Plin into the more casual, neighborhood-friendly Nostra Spaghetteria, and the vibe is definitely more fun. Colorful murals cover the walls, and a build-your-own pasta menu lets you construct the dinner of your dreams. Also of note, the cheeseburger comes topped with ravioli…
7×7 magazine