Praised for its fresh fish and hearty portions, Cirella's serves up a diverse menu of classic Italian dishes and made-to-order sushi rolls. Hew mouth-sized morsels of pollo arrosto ($19)—a grilled chicken breast served over arugula and fresh rosemary—or return the gawking stares of a cluster of gaping clams with an order of linguine and vongole ($14+), glazed with white clam or traditional red sauce. A selection of raw and cooked sushi rolls, meanwhile, allows diners to sweep taste buds from Italy to Japan like stowaways on Tom Hanks' private biplane. Bite into colorful cylinders such as an avocado roll ($7) or the more elaborate Black Dragon roll ($14), swirled with shrimp tempura, asparagus, avocado, and crowned with slivers of eel. During happy hour, diners can pair their savory entrées with half-priced drinks.
At Molino's Ristorante, owner and native Italian Kanuccio Purisico captivates diners with a menu of mouthwatering Northern Italian fare. Dishes of calamari fritti ($10.50) and clams oreganato ($8.50) entice appetites, and burbling waterfalls beckon outdoors as patrons transport themselves to the sunny Adriatic without paying exorbitant transatlantic taxi rates. Mealtime maestros dazzle guests with authentic dishes such as the lambata di vitello alla griglia ($29.50), a grilled veal chop accessorized with hot cherry peppers and mushrooms, or the rollatine melanzane ($18.50), ricotta cheese rolled into thinly sliced eggplant and topped with tomato sauce. The impressive bill of fare also satisfies hankerings for ocean-fresh eats with seafood such as the salmone onde e terra ($24.50), a cut of broiled salmon luxuriously lounging in a rich cognac sauce with a posse of peas, prosciutto, and mushrooms.
• One appetizer (up to an $11.95 value) • Two entrees (up to a $45.90 value) • Two drinks (up to a $15.90 value) In Anthony's Trattoria's honey-hued dining room, diners share pizzas, pastas, seafood spreads, or meat-centric entrees from a dinner menu brimming with Italian classics. Kick off elegant chow-downs with a starter of bruschetta alla trattoria—a chorus line of tomato, basil, and smoked mozzarella belting Italian arias on a stage of toasted bread ($6.95)—before tongue diving into the traditional-style margherita (9.95) or arugula-and-prosciutto pizza ($12.95). Friends can spar with forkfuls of spaghetti carbonara ($14.95) or settle into communal ownership of veal piccata, a tender cut of milk-fed beef sprinkled with capers, butter, and fresh lemon ($17.95). Glasses of wine (up to $7.95/glass) act as liquid sidekicks to meals, allowing couples to toast to their evening out, their relationship, or Newton's law of fermentation.
While her sister, Cori, handles front of the house duties, chef Daniela Curcion concocts Italian, Romanian, and Hungarian delicacies from scratch. Salad de vinete's pool of smooth eggplant spread, lifeguarded by slices of ripe tomatoes, beckons hunks of freshly baked bread to take a dip ($6.50). Tender beef, pork, and lamb roll into Romanian-style mititei sausages ($15), forming one-third of the Transylvanian platter alongside sarmale, cabbage rolls stuffed with ground beef, pork, and rice, and csirke paprikas, a Hungarian chicken stew spiked with spaetzle and potatoes ($36.95). After relocating into handmade spinach ravioli drizzled with béchamel sauce, pumpkins, mascarpone, and parmeggiano live under the assumed name of cappellacci verdi ala zucca ($15). Tiramisu tempts dessert-craving patrons ($6.95), and postprandial indulgences can continue at home with jars of homemade orange jam or marmalade ($3.99+).
The differences between Naples, Florida and Naples, Italy probably far outnumber the similarities. But during a visit to Moravela's, it's easy to forget that the distance between the two cities is some 5,000 miles, or approximately the length of 120,000 mozzarella sticks. The restaurant brings a slice of Italy to southwestern Florida, serving up gourmet pizzas and classic Italian dishes.
Chefs churn out veal, pasta, and seafood specialties for lunch and dinner throughout the week, including one particular dish that features clams, mussels, calamari, and whitefish all on the same plate. Additionally, the kitchen uses the freshest ingredients available to top more than a dozen different pizzas, such as the bianca, a pie built around garlic and three different types of cheese.