By Patricia Summerfield
July 10, 2008
The owner of Angelina Italian Restaurant is from Italy and her pasta's and sauces are all made from scratch. Since my husband and I had traveled to Italy just a few years ago we were excited to try this authentic Italian restaurant.
As soon as we walked in it brought back memories of our fantastic time in Italy. There were pictures on the walls of tourist attractions, such as the famous Roman Colosseum and various oil paintings of renaissance Italy. The music of Andrea Bocelli, a well known Italian opera singer, played in the background. Inside there were warm brick walls, family photos, a large comfortable sofa, a miniature model of the leaning tower of Pisa, a cozy little bar in the corner, and most wonderful of all were the tantalizing smells of great Italian dishes being prepared. Our server explained the way Italians traditionally order dinner and suggested we do the same. We took his advise and for the first course ordered two pasta dishes instead of just one. The main course comes next and includes a spring mix salad which is served after you are finished with your main course. We ordered a nice merlot and for the appetizer we ordered the Bruschetta for $11.95, contrary to popular belief in Italy the che is pronounced like a k. It is toasted Italian white bread topped with diced tomatoes, fresh basil, garlic, parsley, and olive oil. Their Bruschetta consisted of four small pieces which were tasty and fresh. For our pasta dishes we ordered the Spaghetti Carbonara for $16.95 and the Ravioli Vodka in salsa rosa for $14.95. The carbonara is spaghetti with eggs, pancetta (a ham similar to canadian bacon), and parmesan cheese. The combination is one of my favorites and Angelina had perfected this recipe. The ravioli was also very good with a milder flavor. For the main course I ordered the Pollo alla Zia Tina for $16.95 and my husband ordered the Filleto al Marsala for $23.95. The Pollo alla Zia Tina is a chicken breast floured and sautéed in olive oil and butter flamed with brandy and thickened with a dash of cream and served with a side vegetable. The chicken was pleasantly prepared and was very enjoyable - as they say in Italy buonissimo. My husband's Filletto consisted of a small tenderloin, medallioned and marinated in red wine Syrah with herbs, then grilled and served with wine sauce and with a side vegetable. The tenderloin was succulent to the taste buds - assolutamente delicioso. The salads were fresh and the homemade Italian dressing was savory.
They also have outside seating on a patio which is located toward the rear of the restaurant. Their menu is printed in black and white with scattered pictures; I found this somewhat difficult to read since some of the names of the menu items were layered over the photos.
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