The most-talented Andrew Whitney (center) and his crew at Dell’Anima.

We interrupt Peach Week to rave about Andrew Whitney’s cooking over at Dell’Anima.

The bruschette is lovely, especially the roasted red peppers with smoked almonds but the Bone Marrow with testa, charred cippolini, pickled red onion, mustard vinaigrette is off the chain. Alone, it is worth the trip.

Yes, the pastas are satisfying, too. The vibe is cozier than L’Artusi, the menu more daring, but both places are spots I want to visit again and again (this coming from someone who doesn’t eat Italian out often). I like sitting at the bar and watching the cooks in action.

And for dessert, treat yourself to the espresso-rum almond cake.

You won’t be sorry.

Can you be a slut for a restaurant? Course you can. And that’s just what I am for L’Artusi, the Italian restaurant in the village. It’s run by chef Gabe Thompson and his wife, Katherine, who does the desserts. They are s0me kind of talented pair, boy.

All of the food is tasty. I’ve mentioned the crispy potatoes and the spaghetti with green chilies before.

The olive oil cake alone is reason to make the trip. And so is this salad with tomatoes and watermelon over a slab of pancetta. The saltiness of the pork is balanced by the sweetness of the watermelon, the acid from the tomatoes, and there is an extra kick from little cubes of pickled watermelon rinds. It’s the kind of dish that makes you wish summer would last indefinitely.

 Oh, and the service is warm, the wait staff knowledgeable and friendly. Again, can’t recommend this jernt enough. And if you like it, dig Dell’Anima, also in the west village, owned by the same good folks.

Represent.