Anyone who’s tried nailing an oven-fresh pizza pie to a wall knows that pizza looks better briefly propped on a five-finger pedestal. Put pizza back where it performs best with today’s Groupon to Pizzeria Panaretto. After successfully opening Panaretto in Italy’s Valley of Agno in 1989, owner and Executive Chef Fabio has brought his delightful Italian eatery stateside to dazzle patrons with a combination of fresh ingredients and attentive service. Drop by to dine amid a classy, inviting atmosphere and sample delectable pizzas presented on a wooden serving plate. The varied menu wows diners with specialty pizzas such as La Texana (tomato sauce, mozzarella, bacon, blended eggs) and Boscaiola (tomato sauce, mozzarella, wild mushrooms, prosciutto crudo, and grana cheese). Other culinary creations prepared in the open kitchen include a variety of salads, pastas, sandwiches, and mini shot glass desserts.
- Page after page of creative pizza toppings makes regular pizza seem ho-hum. Think out of the pizza box and try one with tomato sauce, mozzarella, bacon and scrambled eggs. Or tomato sauce, mozzarella, seared tuna, green salad, corn and rosemary oil. – Judith Stocks, South Florida Sun-Sentinel
- The staff is friendly and accommodating, and quick service means you can enjoy a sit-down meal and get in and out before your lunch break is up. – John Linn, Broward-Palm Beach New Times
Panaretto Italian Bistro
The first Panaretto Italian Bistro opened in1989 in Italy before a second location opened 20 years later in Fort Lauderdale. And just like in Italy, the chefs build pizzas from scratch, starting with dough and sauce made fresh daily. Stretched crusts cook in a brick oven and arrive at tables on a panaretto, a traditional Venetian wooden serving plate that prevents condensation so crusts stay crispy. Pizzas are topped with classic mushrooms and bacon, as well as more eclectic ingredients such as truffle cream, cured prosciutto ham, and stracchino cheese. The menu also offers traditional Italian entrees, including housemade gnocchi and chicken marsala. For lighter appetites, freshly baked ciabatta bread serves as the base for sandwiches stuffed with meatballs and honey baked ham. In celebration of the myriad dishes made from scratch on the menu, the eatery sells jars of housemade pesto, bolognese, and tomato sauces for customers to enjoy at home or while serving on jury duty.