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.
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.
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.