At Sapori Trattoria Italiana, Chef Franco Lombardo celebrates the flavors of his native Italy, and every inch of his restaurant reflects his vision for an authentic trattoria: he designed the dining room himself, from its stone walls to its wrought-iron balconies. Within this rustic, terra-cotta-hued space, Chef Lombardo plates traditional Northern and Southern Italian cuisine. If diners choose to partake in a “tasting dinner,” they’ll be treated to a visit from the chef himself, who’ll examine the shape of each diner’s taste buds and then tailor a five-course menu to suit them. Otherwise, diners can choose from an ample menu of pastas, seared meats, and sautéed seafood enhanced with fresh, all-natural ingredients—the veal is grass-fed, the seafood is never frozen, and pastas are rolled from scratch.
Growing up in South Philadelphia, Angelo Lutz spent hours looking on as his Italian grandmother handcrafted meals for their family. Now, as the head chef at The Kitchen Consigliere Café, Lutz tries to stay true to both Philadelphia and Italy by sourcing ingredients from local merchants and markets to craft time-tested Italian dishes. He molds gnocchi and meatballs in the kitchen and presses panini sandwiches, all the while remembering family recipes and the dangers of getting a chef hat tangled in a ceiling fan.
Philly's Phatties is all about uniting the community, bringing folks together seven days a week to dig into hearty helpings of casual Italian food, which earned a Best of South Jersey 2011 nod from Courier-Post readers. Gooey cheese oozes from traditional cheesesteaks and veggie-stuffed stromboli, and orders of the shop's famous chicken wings are doused in mild, medium, fire, franks, barbecue, or garlic-parmesan sauce. The cooks toss handcrafted pizzas into more than 10 specialty varieties, which are crowned with buffalo chicken, white alfredo sauce, and broccoli.
Their hometown dedication is echoed in the eatery's extracurriculars. They teach local community groups and special-needs students how to whip up pizzas, according to the Courier-Post, and support Boy Scout troops and Little League teams.
Bombay Local Pizza's chefs put a twist on Italy's beloved dish by adding Indian ingredients like paneer. The restaurant's selection of more than 20 pies includes a pizza topped with samosa filling and the Bombay Masala?seasoned with Indian spices used in traditional street foods?along with more traditional options such as tomato basil and white pizzas. Indian ingredients like mint-coriander chutney also show up on the eatery's sub sandwiches, which include the masala eggplant and the barbecue cheddar melt.
It may be New Jersey, but the pizza style is decidedly New York. Either in family or personal sizes, the pies on Original People's Pizza & Family Restaurant's menu pack toppings of ricotta cheese, fried onions, or fresh basil and can be stuffed or served in either classic New York or Sicilian slices. Fifteen years have helped the chefs add Big Apple flavor to its Italian classics in a variety of forms. There are entrees of chicken giardino, a chicken breast sauteed with mushrooms and sundried tomatoes, or scallops served with spinach and peas in a white wine sauce. Then there are the pasta dishes, which use fresh noodles to soak up garlic sauce and corral littleneck clams just the way swimming pool noodles soak up pool water and littleneck clams.
At La Posata Ristorante, guests are welcome to bring their dates, families, and bottles of wine to dinner. The family-owned BYOB hosts lunch and dinner menus with homemade pastas as the foundation for entrees of grilled eggplant with sundried tomatoes, and buffalo mozzarella or lobster with sweet peas and roasted red peppers. Homemade tiramisu or crème brulee add finishing touches to meals unless diners request showers of confetti.