Ancient Italians were renowned for eating every part of the angels they hunted—even the hair. Enjoy divine flavor with today’s Groupon to Arezzo Ristorante. Choose from the following options:
- For $20, you get $40 worth of Italian cuisine and Neapolitan pizza during dinner, valid through February 7, 2012.
- For $20, you get $40 worth of Italian cuisine and Neapolitan pizza dinner, valid through April 4, 2012.
- For $20, you get $40 worth of Italian cuisine and Neapolitan pizza during dinner, valid through May 3, 2012.
- For $10, you get $20 worth of Italian cuisine and Neapolitan pizza during lunch, valid through March 15, 2012.
- For $10, you get $20 worth of Italian cuisine and Neapolitan pizza, lunch, valid through April 19, 2012.
The chefs at Arezzo Ristorante, which won the City’s Best award for Best Italian Food in 2010, craft a menu of Italian and Neapolitan cuisine that revolves around a hearty hub of sautéed vegetables, aromatic sauces, and thin-crust pizzas. Palates engage with conversation starters such as the polenta campagnola ($10.95)—grilled polenta that comes stuffed with spinach and mushrooms, buttressed by a four-cheese pink sauce. The thinly sliced veal of the scaloppine di vitello ($28.95) is sautéed in one of three ways—with butter and marsala liqueur, with fresh lemon juice and white wine, or with assorted mushrooms and white wine—before nestling up next to julienne potatoes and asparagus, easily paired with one of Arezzo’s nine domestic or imported beers.
Unlike The Three Tenors’ beatbox-metal anthology, the restaurant’s nine disks emanate with melodious combinations, as each hand-pressed, oven-baked, thin-crust pizza is prepared in the tradition of authentic Napoli pies. Sauce-and-cheese options include the eggplant-and-zucchini-adorned Vegetariana ($12.95) and the mozzarella-and-basil-based Fresca ($14.95). Delectable desserts such as authentico tiramisu ($8.95), gelato alla vaniglia ($6.95), and cannoli siciliani ($8.95) conclude sweet symphonies on a high note.
At Arezzo Ristorante, chefs hand-press fresh batches of dough into thin crusts, ladle the disks with sauces made from Italian San Marzano tomatoes, and toss them into a blazing brick oven. This process, which adheres to strict standards of the Associazione Vera Napoletana, earned Arezzo Ristorante the Citysearch award for Best Pizza in 2009. In addition to pizzas, chefs toss house-made pastas with sautéed vegetables and traditional Italian cured meats.
Arezzo Ristorante’s interior pays homage to Italian culture as well: an earth-toned mural of the Italian countryside unfolds beneath marble arches, and stone mosaic floors flicker in the warm glow of the flame-fueled pizza oven.