As a pleasantly unpretentious pizza and pasta paradise, Rotelli entices regulars who stop by for lunch and dinner to gather with friends, raise a few glasses, and indulge in fine Italian meals. The menu taps its homeland heel with light starters, such as bruschetta italiana ($6.99) and crispy calamari ($9.99). It sends a swooping high-kick well north of Sicily with chicken parmigiana, layered in ricotta and mozzarella, served with pasta ($15.99), and hand-tossed Napoletana pizza, dressed in pepperoni, onions, green peppers, mushrooms, and sausage ($10.99 for 10", $18.99 for 16").
Though Stephen D'Angelo joined the kitchen staff of Tony Dell's more than a decade after it first opened, he immediately felt at home. He confided to friends that he could see himself one day owning the restaurant, a dream that eventually came to fruition in 2012. Stephen stays true to the heartfelt nature of his predecessors, lovingly crafting homestyle Italian meals such as the "baked mistake," for which he mish-mashes baked ziti and eggplant parmigiana together like a mother trying to please her entire family's cravings with a single dish. The dinner menu favors casually upscale entrees such as veal marsala and linguini with clams, while the lunch selection includes subs, calzones, and pizzas that aren't allowed to stay out after dark.
The chef at Talia's Tuscan Table supervises the house-made mozzarella as it completes its majestic metamorphosis from curd to brick, eventually melting the fully formed cheese atop pastas, pizzas, and other Italian dishes. The staff also nestle cured meats, gourmet cheeses, and crisp vegetables into an array of hero sandwiches named for Italian luminaries, such as Verdi, da Vinci, and Galileo.
The eatery regales guests with eye-grabbing dinning environs, boasting a ceiling-mounted faux grape arbor and festive red, white, and green walls.
Rosso Italia keeps its design simple, a combination of bold white echoing its porcelain platters with pops of bright red – a colorful homage to the hearty sauces in its classic Italian dishes. The 220-seat eatery defeats hundreds of clamoring appetites simultaneously with Italian thin crust pizzas and saucy pasta dishes. The chefs rely on classic, simple flavor combos to enhance their entrees, garnishing roasted Ashley Farms chicken cacciatore with capers and oregano or coating black grouper in a creamy forest mushroom sauce.
More than 15 locations of Sal's Italian Ristorante grace the Florida panhandle like pepperonis on a sizzling pizza slice. In dining rooms designed to evoke the atmosphere of a small Italian village, plates of penne and linguine steam with alfredo, pink vodka, or light wine sauces. Skilled chefs sauté salmon and veal and top gourmet pizzas with shrimp, basil, and gorgonzola. House wines can be poured by the glass or carafe for the thirsty, or by the eyedropper-full for the curious.
At Davito’s Italian Restaurant, executive chef Vito Raneri and his team of cooks prepare a diverse menu of made-from-scratch Italian favorites. Patrons can dig into baked pastas topped with melted mozzarella, sundry chicken and veal dishes sautéed in lemon-butter and white wine, and an array of pizzas and Italian-style subs.