Ciao Down Food Truck plans to launch during the first week of March with Italian-American cuisine, says owner Francine Vonfeldt, who counts decades in the food and drink industry in various roles, from bartending to management. “It’s really Americanized versions of things I like to cook,” she says, noting her upbringing in Queens, New York, and her mother’s in Naples, Italy.

“Some are family recipes, some I cook at home and have adapted.” Vonfeldt plans to launch with a somewhat basic deli-style, hot-sandwich menu by design, with items like chicken cutlets, eggplant, meatball or chicken Parmigiana, plus ravioli or pasta salad sides, and two homemade desserts: from-scratch cannoli and Zeppole Alla Ricotta (“donut holes”).