Christian and Antonio Setaro?s parents immigrated to the United States from Salerno, Italy, in the 1970s and opened Antonio?s Twin Oaks, an Italian eatery known for its homestyle cooking. Growing up around the kitchen, the brothers developed a liking for cooking that ultimately led to the opening of their own Italian eatery, The Original Antonio?s in Woodbridge. Later, they added locations in Beacon Falls and Ansonia.
At each restaurant, pasta headlines the menu. Shreds of romano cheese dust orders of homemade cheese ravioli, pappardelle with duck ragu, and rigatoni with plum tomatoes and italian sausage. Cheese also bubbles atop specialty pizzas and accentuates entrees built around shrimp, salmon, chicken, veal, or pork chops. The drink menu lists a bevy of dessert drinks, beer, martinis, and wine, nine of which are available by glass or cupped hands.
The Sassi family recipe has served as the foundation for Pizzeria DaVinci's specialty pies for years. Today, at eleven different DaVinci locations, the thin-crust dough is still made fresh daily and baked on hot stones. Customers can dress their pizza in red or white sauce and toppings, such as meatballs, caramelized onions, and roasted garlic. Or they can opt for a specialty creation, such as the baked-potato pizza, which features sliced red potatoes, bacon, mozzarella, and sour cream, or the DaVinci specialty white pizza with spinach, sun-dried tomatoes, roasted garlic, feta cheese, and spices.
The chefs at Roma Pizza & Restaurant flexed their creative minds when they built two dozen gourmet pizzas topped with such ingredients as scrambled eggs, clams, steak, potatoes, and sour cream. They stick to the classics when compiling Italian dinners such as baked ziti and chicken parmigiana. Roma Pizza delivers, with orders accepted via phone, their website, and singing telegram.
Pizzeria DaVinci's 11 locations may be located in all corners of Connecticut, but they're all connected by the same Sassi family recipes and brand of stone ovens that perfectly crisp each thin-crust pie. All their pizzas are prepared with dough made fresh daily, from their signature DaVinci pie with fresh spinach, futuristic inventions inscribed in the crust, and sun-dried tomatoes to an Angus cheeseburger pizza with ketchup, mustard, and pickles. The menu also includes gourmet salads and hot and cold sandwiches.
At Quattro's Italian Restaurant, the chefs accent their Northern Italian cuisine with more than 50 sauces. That includes the smoked-tomato sauce that tops the housemade gnocchi, the Grand Marnier sauce that glazes the duck breast, and the sherry lemon-butter sauce that glistens in the breaded nooks and crannies of the tilapia florentine. Italy isn't the only influence, though. Quattro's also has a tapas menu with clams, chorizo, and filet mignon and a long wine list with selections from South America and Neptune.
Since opening in 1931, Bacco's Restaurant has become a local destination for pizza and Italian cuisine. The menu offers diners a variety of pizzas, char-grilled steaks, and specialties, such as veal saltimbocca rolled with prosciutto. Nearly everything is made in house, from warm loaves of bread to the sumptuous sauces that dress signature pasta dishes. The restaurant's comfortable interior was recently remodeled, and now features a roomy bar where servers pour cold drinks.