By Chan Lowe, Sun Sentinel
1:49 p.m. EDT, November 3, 2011
Overall impression: Dinner begins with a warm greeting from Marco, the new co-owner, who welcomes you into the cozy, 10-table dining room that used to be a private home. The pitched ceiling is festooned with little party lights, but the atmosphere beneath is warm, dark and intimate. He presents a menu that contains just enough to entice, but not overwhelm. And a surprise awaits on the back page: a selection of Tuscan specialties that includes dishes featuring wild rabbit, duck, venison and wild boar. Right away, you know this is going to be a unique evening. Marco carefully explains every ingredient in loving detail, adding that the chef is happy to alter any dish to suit the diner’s preference. Dishes can even be created to order. When you ask whether the artichoke-stuffed ravioli is available without tomato sauce, for example, he delightedly responds, “Of course! Would you prefer olive oil and garlic? Tomato sauce is only for tourists, anyway.” And thus begins a feast for all the senses. Luxury dining experiences simply don’t come any better than this.
Starters: Go with friends and order a big selection of antipasti. Parma prosciutto ($16) is bursting with flavor and so thin as to be translucent, accented with honeydew and wild berries. Bresaola ($15), cured beef tenderloin, comes on a bed of marinated artichoke hearts, shaved Parmigiano-Reggiano and a tart lemon dressing. Again, the emphasis is on the concentrated power of the beef flavor, perfectly balanced against background greens. Burrata ($20) — soft buffalo mozzarella which, when punctured, spills its creamy contents out onto the prosciutto and artichoke hearts that surround it — is often offered as a special. While pasta is served as a main course in the U.S., it is often a precursor to an entree in Italy. We followed tradition and ordered two dishes to share between four. Linguine with fresh little neck clams ($26) in a sauce of olive oil, garlic and crushed pepper, was simplicity itself, and relied entirely on the excellence of its ingredients. The lobster-stuffed ravioli ($27) came drenched in a concoction of cherry tomatoes, sherry and cream that was practically addictive.
Entree excellence: Truffled polenta with a ragout of wild boar sausage ($20) stood out for the way the delicately seasoned corn meal artfully tamed the gamey flavor of the boar. Duck breast with roasted ginger and wine sauce ($30) was so rich as to be practically a sweet syrup. The marinated dark meat breast tasted like wild filet mignon, if such a thing existed.
Bring your appetite and join us for fun, family entertainment and lots of food
Sweet: Dessert tray temptations ($8) include wild berry-topped creme brulee (absent the traditional caramelized crust, which is a good choice in this case), regular creme brulee, tiramisu and ricotta cheesecake. They reflect the same imagination and craftsmanship of earlier courses.
Service: Unobtrusive, yet attentive that leaves out not a single detail including the careful scraping away of crumbs between each course and the immediate replacement of any used utensil.
Liquid assets: Savvy diners should be sure to ask for the two complimentary drinks. Sgroppino — to be sipped before eating to prepare the palate — is a slush made from prosecco and fruit sorbet. And to finish off a fine meal is grappa — a fiery cordial that could do double duty as torpedo fuel.
The awards ceremony was conducted by the Executive Director of the Chamber of Commerce Italian-American, Miriann Guazzini, the Consul General Adolfo Barattolo and Gianluca Fontani, President of the Chamber of Commerce Italian-American, who delivered a plaque to each of representatives of the distinguished restaurants.
The companies awarded on this occasion were: Arturo’s Ristorante, Caffe Abbracci, Caffe Milano Ristorante & Bar, Fratelli Milano, Mai Tardi, Mancini’s, Ristorante Saporissimo, Soya e Pomodoro and Restaurant Tiramesu.
To complete the brilliant organization were present the following commercial companies: Ducati Miami, Citterio, Mozzarita, Alma Food Imports Inc., Acqua Panna – S. Pellegrino, Casa Vinicola Zonin, and Comobar.
David DiPino firstname.lastname@example.org
August 29, 2012
Ristorante Saporissimo is located in an historic 1915 home that’s been converted into a charming Tuscan restaurant specializing in food from all regions of the boot. Italian cuisine has become Americanized since first making its way across the Atlantic, but at Saporissimo, the recipes come from Chef Marco’s family. The dishes range from authentic Italian peasant food to highlights from all regions of the boot – north, south, the Alps and Sicily.
Saporissimo’s décor includes antique Italian chairs, rustic stone walls and oversize tables fit for the Medici family. With 65 seats, the ristorante is big enough to welcome large parties – it recently played host to a group of 20 doctors – yet small enough for a romantic dinner.
Chef Marco owns Saporissimo along with Richard Schagrin. In just one year, the duo has created some very unique tastes and a nice list of rotating daily specials ranging from branzini to burrata, truffle dominated pasta dishes to game from Tuscany.
My fiancé and I started things out right by choosing the Burrata Salad Special. A burrata features mozzarella cheese and fresh Italian cream mixed with butter and sugar. Ours was milky fresh and creamy – imported from the Alps and surrounded by arugula, doused with aged balsamic vinegar and garnished with tasty grilled peaches and the reddest, ripest tomatoes I’ve had in some time. The burrata was huge and could have easily been shared by a party of four to six people.
For dinner, I went with the quail stuffed with ground bison and wrapped in pancetta. I also tried the homemade rigatoni with sweet gorgonzola and black truffle. My fiancé had Angnolotti d’ Aragosta with lobster stuffed ravioli, cherry tomatoes, sherry wine and a touch of cream. We shared the food, which was absolutely succulent.
Next, we tried a sea bass entrée that was pan sautéed and actually melted in my mouth like butter. My fiancé didn’t even need a knife.
I chased it all down with a nice glass of Ca’ Montebello Pinot Noir from Lombardy. The wine, which was served chilled, had a hint of berry and a smooth finish. The wine list was extensive to say the least and even featured a pinto nero. I’ll be back to taste more on my next visit.
We finished with a tiramisu that was served in the middle of a Poco Grande glass – think message in a bottle. The ladyfingers in the tiramisu were perfectly soaked, containing a hint of liquor and a perfect mix of mascarpone cheese.
Saporissimo Ristorante is located at 366 E. Palmetto Park Road in Boca Raton and is open six days a week beginning at 5 p.m. daily. It is closed on Monday. For more information, visit SaporissimoRestaurant.com or for reservations call 561-750-2333.
Stuffed veal chop with fontina, in herb white wine sauce
Pounded veal chop breaded topped with arugula,fresh tomato
Venison Fillet, wild berries, Barolo wine sauce
Fresh salmon, wild mushroom, fresh scallops
Veal Scaloppini, Marsala wine and mushrooms
Veal Scaloppini Lemon sauce
Free range chicken breast, prosciutto fontina, and wine sauce