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Tried and true Italian
on September 23, 2003
Hartford's family-run, Italian restaurant celebrates its third generation with a compilation of favorites, from Fried Eggplant, Cheese Fondue, Pepper Steak, and Green Noodles with Hog Jowls, to Fettuccini Alfredo, Duck Orzo, Pear and Gorgonzola Salad, and Conch and Squid Stew.
There's a chapter on "Stone Pies" (pizza), which includes Clam and Pancetta, and Grilled Pear with Stilton Cheese and Foie Gras, but for the most part, the food is solid and traditional and mouth watering. The sauce chapter includes an Anchovy and Caper Sauce, several wine sauces and a Gorgonzola sauce as well as pesto and tomato sauces. A must-try is a sauce no longer offered at the restaurant - a pesto made with salted peanuts.
There's cannelloni (made with real crepes), risotto and ravioli, Veal Marsala, Piedmont Beef and Chicken Cacciatore. There are also lots of family specialties and dishes inspired by customers and friends over the years. A fine addition to the series of restaurant cookbooks put together by regional food experts Jane and Michael Stern.