About this Business
From Our Editors
At Bella Frutteto Restaurant, executive chef Stan Varner and sous chef Larry Cerbone make all sorts of ravioli—lobster, mushroom, butternut squash—but none catch the eye quite like the signature apple ravioli. To make it, they cover jumbo cheese ravioli with a sautéed scramble of golden raisins, figs, and the same granny smith apples used to make the apple-bruschetta appetizer. Their inventive Italian eats share menu space with hearty dishes such as marinated skirt steak, crab cakes, and sausage and mozzarella stuffed chicken served with linguini in their popular tomato cream sauce.
All of the food is arranged on differently colored plates and served in one of three spaces: a dining room peppered with yellow tablecloths, a bar with seasonal draft beers and flat-screen televisions, or a patio overlooking the orchard that gives Bella Frutteto—roughly translated to “beautiful orchard”—its name.
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