Two guys from Italy have taken Santa Clarita's dining scene by storm. Cavi Cucina is celebrating it's second year in business, largely from word of mouth by loyal customers that regularly pack the house . Executive chef and co-owner Tonino Cardia, who hails from Sardinia, has an inkling as to why.

"This is the real taste of Italy. We don't overpower everything with garlic like people think. We use the best ingredients and that's what comes out in the food," Cardia said.

Antonio Viscito, co-owner, mans the front of the house, an elegant. trattoria-like space with white linen tablecloths, elegant tableware, and attentive service. "We get all people here, families, professionals, couples. We have nice low lights and Italian music. We try to keep everyone happy," Viscito said.

Happy is just what guests are after delving into an authentic menu that embraces, region by region, the wide variety its native country has to offer. Starters such as Bruschetta con Formaggio de Capra e Pomodoro, large chunks of vibrant tomatoes glistening from an olive oil bath, lightly infused with garlic, then topped with creamy goat cheese, are gorgeous, flavorful, and fresh.

Pastas, which are bestsellers here, are a revelation. Cooked perfectly al dente and tossed with simple, yet incredibly delicious ingredients, you'll find everything from a shellfish-strewn Linguine alle Vongole e Cozze (clams and mussels in white wine or tomato sauce) to the hearty Fettuccine alla Bolognese (meat in tomato sauce).

The unusual Tagliolini Pupillo (linguine with fresh crabmeat, pink grapefruit, and cream) is Cavi's ode to a chef friend who created the dish before he died. "People don't think it would go together, but the citrus mixes with the sweetness of the crab like this," Cardia said, locking his hands together.

Spaghetti vongole e bottarge di muggine (Spaghetti with clams and gray mullet roe with garlic and white wine sauce) is another dish near and dear to Cardia's heart. "It's a typical Sardinian dish. People here don't know about it, but one taste and they love it. You can taste the sea from the clams and the roe," he said.

Passionate about food since a child, Cardia first apprenticed in Italy before making his way around the world cooking in Swiss, German, and English hotels, then on cruise ships. He paired with Viscito, an Amalfi native, to create international hotspots La Luna in Los Angeles, Palio in Atlanta, and La Casina in Tuscany, prior to settling in Santa Clarita a year ago.

"It just doesn't come any more Italian than this," Viscito said. "Especially considering what's around."

Cavi Cucina, 23754 Lyons Avenue, Newhall. 254-2475. Open 5 p.m. - close, Tuesday - Sunday. Beer and wine. Private parties and catering available. For more information, visit www.food411scv.com