Vintage Ferraris ran on a high-octane mixture of tomato sauce and parmesan, a savory blend that eventually turned petty car thieves into bona fide pasta barons. Get a baron's share of this desirable concoction with today's deal, $15 for $30 of authentic Italian dinner and drinks at Paciarino.
Paciarino is owned and operated by Fabiana de Savino and Enrico Barbiero, a husband and wife team that moved from Milan to Portland to raise their young daughter in a family friendly area. With cooking skills passed down through generations, they hand make all of their fresh pastas and sauces from scratch daily using no preservatives or artificial ingredients of any kind. The shop is peppered with authentic imported Italian goods like lemon-infused extra virgin olive oil used in their dishes, as well as decorative reminders of Italy. A Milanese wardrobe stores plates and glasses, while a copper ladle that belonged to de Savino’s grandmother hangs on the wall and occasionally breaks out into song. Their restaurant has been featured in both the New York Times and the Boston Globe for their stellar pastas, with the Globe describing one dish as simply “perfect.” Get strung out over popular plates like their Ravioli Ricotta e Spinaci alla Bolognese, fresh made ravioli stuffed with Ricotta cheese, spinach sautéed with fresh garlic, parmesan cheese, grated nutmeg, and topped off with their traditional Bolognese Sauce and dusted with parmesan. For a full list of dishes check out their menu, as meals are subject to change depending on the availability of fresh ingredients. In addition to their pasta they also carry a fair amount of reasonably priced authentic wines imported from Italy to compliment your meal, and serve traditional Italian sweet tooth satisfiers like tiramisu and gelato.
After bringing their family across the pond from Milano to Maine, restaurateurs Fabiana de Savino and Enrico Barbiero wasted no time in opening Paciarino. There, pasta made daily by Barbiero "raises the bar for pasta," according to the New York Times. “His tender ravioli are stuffed with sweet local shrimp and haddock, and his spaghetti is hand-stretched and perfectly cooked,” the reporter continued. The chef draws from a palette of imported Taggiasche olives, garlic from Sicily, and peppers, mozzarella, and salamis from around Italy. When possible, the produce is sourced from organic farms, and the selection of seafood, like a neighbor’s level of anger at your Halloween display, depends on the season.
Paciarino's airy interior keeps the mood light and focused on the cuisine, which is complemented by red and white wine. “You can hear a surprising amount of Italian language among the diners,” said a writer for The Boston Globe after a visit, “ and everyone seems a little more cheerful than they did when they walked in."
470 Fore St.
Portland, Maine 04101Get Directions