When Franco and Piero Landini opened Landini Brothers in October 1979, the Alexandria restaurant had two dining rooms, sold a $5.95 plate of Veal Landini, and employed a young cook, Rigoberto Ramos.

Forty years later, the restaurant spans five dining rooms, Franco’s son Noe Landini runs the place, and that veal sells for almost four times the original price. But Ramos? He’s still serving up Tuscan classics, now as the restaurant’s executive chef. At a dinner tonight, diners can step back in time.