JoÃ?Â£o "Juca" Oliveira, chef/owner of Tutto Pasta and Tutto Pizza, advances the same sprightly salads, homemade pastas, and simply prepared meat, seafood, and poultry entrÃ©es at his swankest effort to date. Yet with most appetizers in the $12 to $15 range, all but two pastas $15.95 to $18.95, and entrÃ©es $18.95 to $24.95, Zucchero lacks the value that the Tuttos tout. Still, the ambiance is pretty, the staff amiable, and the food fresh and tasty. Start with a plate of crisp calamari rings, crab cakes, and small spheres of the creamiest baccalÃ?Â croquettes. Also a popular appetizer: thin-crusted pizza fired in a 700-degree wood-burning oven. Pasta is the best repast to feast upon, whether it be thick strands of homemade spaghetti tossed with basil-strewn marinara sauce and four Kobe meatballs, or inky black ravioli bathed in shellfish sauce. Spinach-thyme ravioli come alongside an entrÃ©e of pan-seared salmon with bay scallops and mustard sauce. Sliced flat-iron steak braced with Malbec demi-glace exuded a delicious char-grill flavor. Do not miss soffiato di guayaba, Zucchero's signature dessert, a flourless dome of guava cake oozing a caramel-like fruit center. Homemade cream cheese ice cream flecked with sweet bits of guava pairs deliriously well with the soffiato. Each night a three-course meal (with choices) of "Chef Oliveira's personal signature dishes" is offered for $19.95. Wednesday evenings bring 50 percent off bottles of wine. On Thursdays, every pasta plate goes for $10.95. That's more like it.