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Style
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Italian Cuisine | |||||||||
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Café Citti
Italian Trattoria Special Soup: " Raviolini in Brodo." Luca’s homemade raviolini filled with meat, Swiss chard and fresh herbs served in a chicken broth with fresh tomatoes and Parmesan.-just delicious. |
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Caffe Giostra
Fine Italian Cuisine Gamberi " Scampi Style"- Large Prawns, Garlic, Butter, White Wine, Touch of Cream. We loved this entrée which was served right from the pan and was terrific. |
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Cucina Paradiso
Homemade Ravioli filled with roasted duck in a sundried tomato, pine nut and basil sauce. A light ravioli filled with duck that tasted terrific. |
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Giacomo
Next up was the Bruchetta made with Pesto, Mozzarella Cheese, Garlic and Marinated Tomatoes. Again, very fresh tasting, especially the tomatoes. Gnocchi is usually a good test of authenticity in Italian cooking. |
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Graziano’s Ristorante
Authentic Italian Cuisine Portabella Mushrooms—Sauté’ in garlic & sherry- These large juicy mushrooms were actually served in a Marsalla wine sauce, arriving at our table piping hot. |
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Il Fornaio We had dinner at Il Fornaio at Levi Plaza in San Francisco where they pride themselves on the fact that they use primarily authentic ingredients from Italy. We dined in their Piazza which is almost like outdoor dining. The focus of the evening was a celebration of the Great Flavours of Abruzzo, which is a centrally located picturesque region of Italy that is famous for excellent ingredients which translates into great cuisine. |
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Pazzo Our favorite was the Gorgonzola Crusted Duckling. It’s a braised half duckling which is deboned, crisped, encrusted with warm gorgonzola cheese, and served with a roasted garlic and herb Marsala cream sauce. The flavor is fabulous! We also loved the Chicken Marrakech. The Moroccan spices infused in the half young chicken with garlic, onions, tomatoes, eggplant and almonds made it a delicious entrée. |
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Partners Marco Palmieri and Chef Fabio Flagiello -- both originally from Trieste, Italy-- have created a fabulous new destination restaurant in Petaluma.? The cuisine features modern interpretations of Mediterranean, French, Italian, Californian and Spanish dishes.
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Santi The first course was their special Antipasti, the Affettati Nostrali, which is Dino and Franco’s daily selection of house-cured Salumi. It included their award-winning Gentile Salami, Lardo, Pancetta and Prosciutto. Truly fine dining in Geyserville. |
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Semolina
We tried three and loved them all: the Angel Hair Pasta Pomodoro with fresh tomatoes, garlic, and basil in a marinara sauce; the Ravioli, homemade and a house specialty; and the Butternut Squash Ravioli in walnut cream sauce, which was the most unique and a crowd favorite. |
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Sugo
The Bombay Pakoras, which are rock shrimp deep-fried in a Taj beer batter, were our favorite. They were spicy and had a light delicious papadon crust. We also enjoyed the Samosa. These crispy vegetable turnovers were filled with special potatoes and peas and had a thin flakey crust. |
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Trattoria Vino Grigio The entrée menu focuses on classic Italian dishes, and there was something interest- ing for everyone. Our favorite was the Scaloppini al Limone -- Veal Scaloppini sautéed in white wine, capers, lemon and butter. |
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Tuscany
Fantastic Flavors of Italy Baked flatbread with herbs, garlic and cambozola cheese. This came with one of our favorites- A baked garlic- It worked perfectly with the tasty flatbread and the soft cambozola cheese. |
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TOQUES (MORE REVIEWS)
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