February 2008 - The Parklander Magazine

Our maincourses wereperfectly portioned,perfectly heated,beautifully presentedand indescribably delicious(but I’ll try).The SnapperAlmondine ($21.00), is pan roastedand served with Amaretto Di Sorranno, Toasted Almonds and a Touchof Cream. It’s a marvelous artistic expression that begs to be devoured;so we did. Next, we were served Chicken Marsala ($18.00) and VealSaltimbocca ($22.00). You already know that I am on a crusade to haverestaurant owners seek out humanely raised veal calves and, therefore, Iseldom eat veal. This night I tasted just enough to inform each of youthat Tavolino Della Nona’s makes a great Saltimbocca and if you’re soinclined, indulge yourselves. Or, if poultry is more to your liking, try theChicken Marsala. Each comes in the traditional dark sauce and has asweet but authentic Italian flavor. The Marsala is served withMushrooms, Onions, Hot and Sweet Peppers, Bacon, Sherry and BasilMarinara served over a bed of Rigatoni, and the Saltimbocca is servedwith Prosciutto, Sage and Mozzarella over Spinach. Everyone lovedthese dishes. For me however, the Shrimp Scampi ($23.00), was thehighlight. The shrimps were very large, sweet and crunchy, perfectlyspiced, abundantly garlicky and drenched in a soft aged herbed olive oiland served on a bed of Linguini. I ordered a dinner sized plate of pasta,which in and of itself isn’t on the menu, but I wanted to try one lasthomemade pasta to see if it was really consistently tender and light. Itreally was. So, I can recommend all of their pastas, which rangefrom $14.00 to $19.00.had Nana’sHomemadeApple Cake.While Michaelis the Master PastryChef he ought to treadlightly around thosephenomenal creations.He however, does makethe Chocolate VolcanoCake, the Crème Brulee,the Pignola (Pine Nuts)Cookies (with Almondspaste) and an assortment ofother mouth-watering cookiesand cakes. They range from $4.00 to$8.00 and must be the climax of yourevening. Unless, of course, like us, you finish with a taste of Anisette orSambouca, and then you’re very, very finished. Ah, decadence! To all mylocal friends and loyal readers: this is the place to go!Our food editor, Charles Marcanetti canbe contacted at marcanetti@theparklander.com.Finally, and as you know, I have in the past raved about aparticular dessert at one restaurant or another. Buthere, Michael (yes, the same Michael who is the headchef, bread-maker, pasta-maker and dedicated grandson)is also the Pastry Chef. He is Harry Houdini andAlbert Einstein rolled into one.He is a magician and genius who createsthe most magnificent desserttreats found anywhere on anycontinent, let alone SouthFlorida. There are twokinds of Cheesecakes however,that Michael doesn’tmake; specifically, Nana’sCheesecake and Nana’sRicotta Cheesecake. Theseare made by owner EdPozzuoli’s mother-in-law, andshould be world famous. We alsothe PARKLANDER75