Pastas are like clouds—they come in unlimited shapes, and the plumpest ones are filled with cheese. Nosh on some cumulonibbles with today’s Groupon to Trattoria Valle d’Itra in Highland Park. Choose between the following options:
- For $22, you get an Italian dinner for two (up to a $44.90 value). The dinner includes the following:
- Two pasta entrées with choice of house soup or salad (up to a $14.95 value each)
- Two glasses of wine (up to a $7.50 value each)<p>
- For $49, you get an Italian dinner for four (up to a $99.75 value). The dinner includes the following:
- One margherita, pepperoni, biancaneve, or cheese pizza (up to a $9.95 value)
- Four pasta entrées with choice of house soup or salad (up to a $14.95 value each)
- Four glasses of wine (up to a $7.50 value each)<p>
Executive chef Giovanni Chirulli—a born-and-raised southern Italian—oversees Trattoria Valle d’Itra’s team of culinary savants as they import traditional dishes and craft creative plates exuding Old World charm. As diners peruse the menu, servers whisk a sharable salad to tables; groups of four also divvy up slices of a ‘za fresh from the kitchen’s traditional brick oven, such as the white biancaneve pie slathered with olive oil, fresh garlic, mozzarella cheese, and basil. The farfalle pasta’s bowtie noodles adorn the necks of mushrooms, sweet green peas, and asparagus ready to mingle in a creamy, fresh tomato sauce, and chefs stuff the ravioli with ricotta cheese before they send the squares rafting down a river of tomato or vodka cream sauce.
As they linger at dark wood tables in the warm colors of the dining room, couples, quartets, and families of saguaro cactuses sip glasses of white zinfandel, the house chianti, or a Botromagno Gravina white wine favored by chef Giovanni’s family in Puglia. Trattoria Valle d’Itra is named for the valley of Itra in southern Italy, which exudes old-world charm with views of whitewashed stone homes and gorgeous vineyards.
Trattoria Valle d'Itria
At Trattoria Valle D’Itria, chef Giovanni calls upon a brick oven and an armory of fresh ingredients to bring to life the culinary traditions of the sun-soaked Itria Valley. Diners draw in deep breaths loaded with the aromas of sweet polenta, chicken stuffed with mushrooms, and gnocchi cloaked in vodka-cream sauce. Cooks roll sheets of dough, which they trim into myriad fresh pastas bound for steaming pots and the desk of alphabet-soup editors. Warm lighting romps across dark wooden accents in the restaurant's interior, and umbrellas shelter patrons as they dine and people watch in sidewalk seating.