Tomaso Maggiore's Vivo! Ristorante in Scottsdale Is Now Open; Here's the Menu

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

The latest dining spot to come from Valley chef and restaurateur Tomaso Maggiore is now open at 6560 N. Scottsdale Road, in the same newly-built dining and retail complex as SumoMaya and Scramble. The restaurant and Italian marketplace is called Vivo! Ristorante and serves a menu of Italian cuisine inspired by Maggiore's travels around Italy.

In addition to lunch and dinner, Vivo! offers an array of Italian food products including wine by the bottle, dried pasta, and more.

See also: Cuttlefish Ocean Kitchen in Scottsdale Ups the Ante of Fish Options in Phoenix

Maggiore has opened 11 other restaurants in the Valley over the years and still owns his namesake restaurant, Tomaso's, located on 32nds Street and Camleback. For this latest concept he's teamed up with Elio Menta and Salvo Menta, brothers known for their extra virgin olive oil in Italy. All three spent months traveling in Italy in preparation for opening the new restaurant.

The result is a menu of appetizers, salads, pastas, and pizzas that are meant to bring authentic Italian flavors to the Valley. Maggiore is using ingredients such as Campari tomatoes, bufala mozzarella, and Prosciutto di Parma throughout the menu.

Vivo! will also offer a selection of wines by the glass and bottle from Italy, France and other top wine-producing regions. Happy hour will be offered from 11:30 a.m. to 6 p.m. daily

Maggiore's son, Joey, also owns two restaurants in Scottsdale, Cuttlefish and Nortorious Burgers. Both are located at the Shops at Gainey Vilage.

Vivo! Ristorante 6560 North Scottsdale Road 480-699-9081 VivoAZ.com

Mon. - Sun.: 11:30 a.m. to 11:30 p.m.

View the complete menu after the jump.

Appetizers & Mozzarella Bar

Burrata from Apulia $12 wood fire Campari roasted tomato, basil-pesto drizzle, crostini

Mozzarella Tasting $15 bufala | smoked mozzarella | burrata tomato-basil EVOO drizzle

Caprese $12 bufala mozzarella & beef steak tomatoes, fresh basil, EVOO

Fior di Latte, Mozzarella & Truffled Parma Ham $12 Castelvetrano olives & tomato bruschetta

Smoked Bufala Mozzarella $13 Prosciutto di Parma & crostini

Antipasto - Tagliere - Charcuterie Board $16 Prosciutto di Parma, soppressata, bresaola, finocchiona salami, Aurichi o provolone, Roman artichokes, Castelvetrano olives

Crudo Filet Mignon Carpaccio $9 with hazelnuts, hearts of palm, arugula, truffle-balsamic drizzle, parmigiano shavings

Bresaola Carpaccio $10 arugula, capers, lemon drizzle, grana

Frittura Mista di Calamari & Zucchini $11 fried calamari & zucchini in a specially prepared batter

Bruschetta Board for Sharing $10 Caprese: roma tomatoes, Bermuda onion, basil, mozzarella Caprino: figs, honey, goat cheese Crudo: mascarpone, gorgonzola, arugula, Prosciutto di Parma

Marinated Fresh Sardines $10 citrus marinated boneless sardines & roasted bell peppers

Lumache Escargot $11 white wine & roasted garlic butter

Salads & Soups

Arugula, Pear & Walnut Salad $7.5 candied walnuts + shavings of gorgonzola

Quinoa $8 crème fresche + cabbage + arugula + farro + feta + parmesan

Tuscan Kale $8 pine nuts + cherry tomatoes + pecorino + balsamic vinaigrette

Caesar $7.5 romaine + croutons + parmesean + housemade Caesar dressing

Vivo Salad $9 arugula, radicchio, polenta, blue cheese, San Daniele Prosciutto

Lobster Bisque $11 with diced lobster

Tuscan Legume & Farro $8 lentils, garbanzo, barley, vegetable stock

Homemade Signature Pasta

Vivo's Organic Ricotta, Spinach Ravioli $18 hazelnut-butter-truffle essence

Black Fettuccine, Langostino Lobster & Sea Scallops $22 tomato concasse. fresh herb-wine sauce

Butternut Squash & Ricotta Capellacci $17 brown butter, sage & parmigiano cheese shavings

Bucatini al Pomodoro e Basilico $16 organic fresh tomato-basil sauce, pecorino, mozzarella

Tagliatelle with Mushroom Ragu $19 roasted shallots, foraged mushrooms, shavings of ricotta salata

Paccheri "Rome 101" $18 roasted shallots, guanciale, fresh tomato concasse, pecorino

Gluten Free Pasta $18 toasted hazelnut, wild mushroom ragu, parmigiano

The Pizza Since flour is the first most important ingredient of a pizza dough, we are very particular about it. We use only Petra flour, made with the best stone-ground soft grains, supplied by Mulino S. Felice, a family-run mill in the province of Naples. Allowing pizza dough to mature slowly makes all the difference to its flavor and texture. We also only use San Marzano tomatoes and Fior di Latte mozzarella.

Quattro Carne $18 sausage + soppressata + parma cotto + guanciale + mozzarella + tomato + ricotta

Margherita $13 tomato + basil + bufala mozzarella

Biancacon Cotto Tartufato $15 taleggio cheese + mozzarella + truffle infused parma ham

Prosciutto & Fig $15 bufala mozzarella + baby arugula + fig-balsamic drizzle

Capricciosa $16 mozzarella + tomato + mushrooms + artichokes + olives + prosciutto cotto

Four Seasons 1$5 mozzarella + tomato + roasted red bell peppers + olives + caramelized onions + capers

Salsiccia $14 mozzarella + tomato + sausage + EVOO

Diavola $14 mozzarella + tomato + spicy salami + EVOO + basil

Tonno e Cipolle $15 mozzarella + tomato + tuna + onions + parmesan + EVOO

Bufalina $15 bufala mozzarella + tomato + cherry tomatoes + arugula + garlic + EVOO

Vivo's Artwork

Grilled Flat Iron Steak $24 arugula, tomato, red onion shavings, cucumber salad

Verlasso Salmon $26 pan seared, roman artichokes, lemon-wine sauce

Seafood Medley Papal Cioppino $28 prawns, clams, mussels, sea bass, scallops, tomato-wine sauce; linguine

Veal Medallion $25 choice of: Marsala | Piccata

La Parmigiana $19 parmesan encrusted chicken breast, baked with fresh mozzarella & tomato sauce; served with pasta

Pollo"Val D'Aosta" $21 chicken breast encrusted with prosciutto & fontina cheese, wine reduction-sage veal demi

Vegetarian Eggplant Torte & Pumpkin Capellacci $21 multi-layers of eggplant baked with cheese fondue in a basil-tomato sauce; butternut squash cappellacci

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.