In a space described by the owners as "rustic chic," Saporissimo’s chefs knead and roll out fresh pasta dough, shave pungent truffles, and prepare wild game to populate a menu that celebrates traditional Tuscan cuisine. Named a defender of Italian culinary excellence by the Italy-America chamber of commerce and praised in the Sun Sentinel for its “unobtrusive, yet attentive” service, Saporissimo seats its guests in chocolate-hued chairs next to white tablecloths in the dining room of what used to be a private house. From the muted yellow walls, sunlight streams through windows during the day to alight on plates of Italian cuisine that Miami's Italian consul general has recognized as authentic, including antipasti of duck-breast carpaccio or a truffled polenta with wild-boar ragu.
Strings of party lights along the ceiling create a warm, low-lit atmosphere at night, encouraging intimate conversations and clandestine swaps of microfiche between bites of pappardelle with wild-boar sausage or wild rabbit braised with wine, garlic, and peppers. Inset into an exposed-brick wall, a six-pane window augments the feeling of dining in a private Tuscan home.
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").
Since opening in March 2010, Speranza has built its bubbly reputation around its menu of personalized service, blue-ribbon ingredients, and fresh pizza forged in 800-degree wood-burning ovens. Owners Mario and Renata Alto channel their passion for pies into more than a dozen gourmet dough-saucers. The pizzeria offers startling pizza combinations, such as the Portuguese, which melds ham, baked eggs, olives, and onions with classic fresh tomato sauce, mozzarella, and parmesan (starting at $18.40). As pizzas flash-bake within four minutes, speed-nosh on starters of calamari fritti ($11.95) or hulking insalatas di campo ($11.90), brimming with enough greens to feed families, giants, and families of giants. On Speranza's signature plate of lobster ravioli ($17.95), crustaceans stuff themselves into pasta pillows for a slumber party with ricotta, creamy lobster sauce, and fresh basil. Unwind postmeal with a digestif that warms senses, souls, and tautly stretched pizza bellies.
The menu at Peace A Pizza includes more than 32 varieties available by the wedge or in whole 14" and 16" sizes. Classics such as pepperoni ($2.99 slice, $14.99 for a 16" large) and cheese ($1.99 slice, $12.99 large) make up the flavor foundation, followed by more unique platforms such as the Brooklyn Bridge ($3.69 slice, $17.99 large), linking tastes of sausage, pepperoni, black olives, green peppers, onions, and cheese. Or try the battuto ($3.69 slice, $17.99 large), a meaty alliance of fennel sausage, pesto, plum tomatoes, and basil that will exercise frenetic taste buds.
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.