Il Cortile Ristorante....an Authentic Taste of Italy in Paso Robles California

The quaint city of Paso Robles, with its picturesque historic downtown and renowned wine region, delights the visitor with its share of Central Coast charm. But it also offers something very special: an authentic taste of Bella Italia at the Il Cortile Ristorante in the heart of downtown.

While the restaurant's hip, chic décor evokes California cool more than rustic Tuscan, the spirit of Italian cuisine definitely is reflected in the innovative and extensive menu. Having traveled many times to Italy, the birthplace of our parents, my husband Tony and I pride ourselves on our knowledge of the authentic cuisine of our heritage.

Our culinary tour of the Old Country began with our “antipasti” a masterfully seasoned plate of grilled octopus in a spicy vinaigrette, followed by carpaccio di anatra, thinly slice duck blanketed with gorgonzola sauce, balsamic reduction and caramelized onions.

Il Cortile's pastas are all home­made, which was clearly evident after our first bite of our secondi piatti, second course. Tony claimed that his selection (ravioli stuffed with lobster and served in a shrimp-­infused tomato sauce) ­­competed nicely with his Sicilian grandmother's similar family recipe. I, in turn, savored ravioli stuffed with ricotta and tossed with asparagus in a light white wine sauce. To be honest, my grandmother never came close to creating such a wonderful dish.

Magnifico.

Our main course featured the restaurant's signature osso bucco which, as it should, melted off the bone to be enjoyed in its rich sauce. Paired with 2011 Halter Ranch Syrah, it was indeed a culinary match made in heaven.

We ended the meal with Il Cortile's Panna Cotta, a light creamy dessert topped with fresh Central Coast berries. Once again,Tony declared it was every bit as delicious as his grandmother's version and as he admitted later, may have been even better!

Il Cortile offers an impressive wine list, but if you wish to bring your own special vintage, there is a $20 corkage fee with a limit of two bottles.

 So, when in Paso Robles, do as the Romans do (or visitors who love incredible Italian cuisine) and enjoy an authentic taste of Italy at the Il Cortile Ristorante in the heart of downtown.

A Taste of Sicily on the Shores of San Diego

You might initially come for the spectacular view over the Bay onto San Diego’s dramatic skyline, but once you’ve visited Il Fornaio Italian Restaurant in Coronado, you’ll return for the exquisite authentic cuisine that accompanies the sweeping view.

In addition to its standard menu, Il Fornaio offers the Festa Regionale, a unique monthly culinary expedition through the various regions of Italy. As part of this culinary tour, one of the chefs--often a native of the particular region--will craft a menu spotlighting the bread, wine, and culinary specialties prevalent in the area.

Since Sicilian cuisine ranks among our family’s favorite, my husband Tony and I immediately took advantage of the opportunity to revisit the culinary delights of Sicilia without having to travel further than the shores of Coronado.

Our Sicilian food adventure began with a bowl of bruchivia, a hearty soup prepared with fava, garbanzo, pinto beans, lentils, peas and farro. The result of the pairing of these various legumes resulted in a creamy blend that easily could serve as a main course when coupled with a chunk of the restaurant’s crusty home-made artisan bread. However, we resisted the temptation of ordering a second bowl of this superb soup, since we knew a variety of tasty dishes awaited us.

We were delighted to see one of Sicily’s specialties, arancini al sugo, on the menu. These fried rice balls are filled with meat ragu, peas, hardboiled egg and caciocavallo cheese, and topped with a light tomato coulis sauce. One taste brought us back to Tony’s parents’ birthplace near Palermo, where we last enjoyed these delicacies in a little restaurant overlooking the harbor.

Although the various pastas offered as part of the first course looked tempting, we opted instead for the Risotto o Casteddu, as it is a dish we don’t often see on restaurant menus. How delighted we were with our choice, as this creamy rice dish, which featured a mixture of shrimp, crab, dill, smoked salmon oil, and parmesan cheese, was cooked to perfection!

Our main course selection was another “must have”—pisci spada, Sicily’s famous swordfish. Caught in the clear waters of the Southern Mediterranean, this meaty fish can be prepared in a variety of ways, depending on the culinary customs of the region. We’ve enjoyed it breaded or fried in butter while visiting family in Palermo.

It was a delightful surprise to sample Chef Luigi’s version, which was grilled and topped with chopped tomato, cucumber, lemon and herb sauce and served with grilled eggplant and couscous.  (Brought to Sicily from Northern Africa centuries ago, couscous is another very popular dish, especially in the southwest region of the island, and even merits its own annual Festival).

Whenever we visit Sicily, we delight in the wide variety of delicious wines produced in the sun-soaked vineyards of the central and coastal regions. The Festa Regionale features four distinctive Sicilian wines that pair perfectly with the menu options. They are available by the glass and bottle, or the diner can choose the “Sicilia Wine Flight” that offers any three half-glasses of the featured wine.

No Sicilian meal can end without Dolci (sweets). Furthermore, how could we fail to nibble on Sicily’s most famous dessert, cannoli?  Our dessert plate arrived not only with the requisite cannolis, but also profiterole (the Sicilian equivalent of a cream puff), hazelnut gelato, whipped fresh cream and chocolate sauce, and almond cookies!  A steamy expresso café capped this culinary adventure through the best of Sicily’s multi-faceted and always succulent cuisine.

In addition to the à la carte menu items, Il Fornaio also offers a three-course tasting menu for $29.99, which allows the diner to choose one item per course for their own personalized culinary adventure.

Upcoming culinary tours at Il Fornaio in Coronado will feature the culinary specialties of other regions of Italy such as Piedmonte, Emiglia-Romagna and Lombardia. For more information, log on to www.ilfornaio.com and make your plans to feast as you would in Italy right on the shores of San Diego Bay. Buon appetito! 

Il Fornaio is located at 1333 First Street in Coronado, CA 92118. For reservations, dial 1.888.ITALIAN.

Photos: © Joanne DiBona

A Taste of Naples....On the Shores of Sarasota

You never know where you will find a true taste of Italy in your travels.

If my friend Bernadette hadn’t insisted on stopping for dinner at Café Gabbiano during a recent trip to Florida’s Gulf coast, we would have been denied an Italian culinary adventure that was one of the highlights of our visit.

Café Gabbiano, located on Siesta Key a few blocks from the beach at Sarasota, transports you to Italy before the first mouthful of food touches your lips. Romantico is the first word that came to my mind as we entered the restaurant and admired the cozy tables that were placed haphazardly among the rows of wine racks and were nestled in the nooks and small private rooms that dotted the restaurant interior.  We passed a candle-lit outdoor patio and viewed the smiling faces of a bride and groom as they raised their glasses to their guests in a toast, a vignette that certainly added to the romantic ambiance of the evening.

We were seated at a round table tucked away in the corner, surrounded by a bay window decorated with small white lights that cast a warm and pleasant glow on our surroundings. Our attentive server was on hand immediately and dazzled us throughout the evening with his ability not only to narrate a list of special courses being offered, but also by explaining in great detail exactly how they were prepared—down to the country of origin of many of the ingredients.

My grandmother once said you can always judge an excellent restaurant by the quality of its most simple dish, and I had to think of her commentary as I sampled the first course, a bean soup. Who would have guessed that a rustic soup of cannellini beans in a garlic-laden chicken broth, topped with escarole and freshly-grated parmesan cheese, could taste so heavenly?

Indeed, this was a good sign of things to come. It was just the beginning of our culinary adventure, which went from heavenly to sublime as we journeyed through several courses. As starters, we shared an appetizer of the best plate of escargots this side of Paris; in fact, these moist and tender morsels were far superior to the gummier versions I had eaten while a student in France. Our server told us the secret to their size and tenderness was the result of their strict oatmeal diet, which gave a new meaning to “grain-fed” as it applied to these invertebrates.

Each of us decided to sample a different main course. My selection was Gamberoni di Ischia, jumbo gulf shrimp sautéed with olive oil, garlic, and white wine, served over a bed of spinach and linguine. I especially love the sweet flavor of gulf shrimp, so whenever I visit the Southern states, I opt for this entrée. To clarify, Ischia is an island off the coast of Naples and is the home of restaurant owner Pietro Migliaccio and his extensive family, many of whom work in the restaurant. So while the shrimp hailed from the waters outside of Sarasota, it was their preparation that was definitely "Ischian" in flavor.

On the other hand, my husband Tony’s selection, a sea bass known as “Branzino,” had arrived by plane from the Mediterranean just that morning.  Presented on a large tray and filleted in front of us, this fish had a unique and delicate flavor unlike its Atlantic or Pacific cousins. Tony was delighted with his entrée.

Bernadette’s husband Mike enjoyed an immense Maine lobster on a bed of pasta, and Bernadette selected the Costolette di Vitello Luigi, the restaurant’s signature dish of a 14 ounce veal chop topped with a savory mushroom sauce.

We sipped superb dry Tuscan red wine throughout our repast, part of a private collection of labels offered by the restaurant. With a selection that includes more than 500 wines from around the world, and vintages that range from 1829 to the present, Gabbiano’s boasts one of the largest wine cellars in Florida.

When the dessert sampler arrived at our table as a final course, I was hesitant to indulge as I usually don’t like to end my meal with a sweet dessert. However, after hearing my dinner partners sing the praises of the various samples, I did reach out for a taste.

How glad I was that I did! Every item on that plate was light and not overly sweet, from the exquisite tiramisu, made the traditional way with real mascarpone cream and espresso-drenched  lady fingers to the “cannoli from heaven,” crispy home-made shells stuffed with impastata crème (which is the top, and best, layer of ricotta produced during the cheese-making process).

Add to that a Limoncello flute, a tangy lemon gelato presented in a champagne glass, and a variety of light Tartufi (chocolate covered gelato), and a truly memorable meal came to its close.

I'm really happy we listened to Bernadette!

Café Gabbiano Restaurant & Café is open seven days a week for dinner and reservations are suggested, especially during high season; www.cafegabbiano.com

ALL PHOTOS © Joanne DiBona