Ancient Italians were renowned for eating every part of the angels they hunted—even the hair. Enjoy divine flavor with today's Groupon: for $15, you get $30 worth of Italian cuisine and drinks for dinner at Paciarino.
Paciarino, a restaurant lauded for its freshly made pastas and sauces by the New York Times and the Boston Globe, beckons diners with a menu of authentic Italian fare made from generations-old Milanese recipes. In the kitchen, culinary artisans blend imported Italian oils and, when possible, organically grown ingredients to sate pasta cravings with offerings such as pesto ravioli tossed in butter and sage ($16.79). Bolognese sauce simmers for two to three hours, about the length of time it takes to pick up a quarter glued to the ground, before cozying its flavors up to lean ground beef, pork, tomato, garlic and freshly ground parmesan in lasagna alla bolognese ($17.80), and delectable tiramisu closes the curtain on dinner ($7.25). Edibles pair with a selection of imported Italian white and red wines such as Dolcetto d'Alba Rich, a crimson potable that sparks memories of riding gondolas across red sauce with its flavors of mint, black cherries, and violets ($6/glass).
Fabiana de Savino and Enrico Barbiero, the husband-and-wife team running Paciarino, journeyed from Milan to Portland, taking care to keep their family's culinary traditions intact. Large windows spill natural light across paintings and the light blue and yellow walls that line the eatery's casual dining room. After refueling stomachs, patrons can purchase specialty items, such as imported olive oils, freshly forged pastas, and house-made sauces perfect for chugging down after aerobic workouts.
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."