Melo’s Italian Table Coming to Corte Madera

The family-owned Italian restaurant eyes a location on Tamal Vista Boulevard

Maressa Ribeiro News Writer
The family-owned Italian restaurant eyes a location on Tamal Vista Boulevard (Image credit: Facebook: Melo's Italian Table)

An East Bay Italian restaurant is preparing to expand to Marin County. Melo’s Italian Table is slated to open a new location at 55 Tamal Vista Boulevard in Corte Madera, according to a recent California Department of Alcoholic Beverage Control license filing.

Melo’s Italian Table is a family-owned restaurant led by Gaetano Piccolo, along with John Paul Piccolo, Erin Piccolo, Erica Piccolo, Olga Coelho Piccolo, and business partner Dominic Cianfarini. The team combines generations of Italian culinary tradition with a modern approach to restaurants, offering guests a menu of handcrafted pizzas, house-made pastas, fresh salads, and classic Italian entrées inspired by Southern Italian recipes. 

The concept’s current Walnut Creek location offers a menu featuring handcrafted pizzas, pastas, salads, and classic Italian entrées. Guests can also enjoy a selection of wines, cocktails, and desserts inspired by family recipes passed down through generations from the heart of Calabria, a sun-kissed region of southern Italy where Gaetano’s family originated.

Led by Chef John Paul Piccolo, the restaurant emphasizes authentic flavors while incorporating contemporary culinary techniques. Signature menu items include Spicy Vodka Rigatoni, wood-fired pizzas, focaccia, and a variety of seasonal specialties.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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