Driving around we might always pass a place we always see being there. At times of the evening there might be a line out the door but we never stopped by to see what is inside. We just drive away and keep on going in our own direction.
But one time we might stop. Especially when suggested by a friend. A colleague, or even a member of the family. That is when we agree to meet for dinner, have a conversation, and learn something new and (possibly) interesting. At times it might be personal. And at times the dinner itself might be more interesting itself. Or, as it relates to one family, it was a bit of both.
Welcome to VINO E PASTA. It is literally a small place from the outside, but when you open the door and step in you will find that you have gone to a place you did not expect. It looks as if you have taken a step back into Italy and entered a small and friendly place that will get you through the evening. And, as you spend the time there you realize it is good you have the reservation beforehand. Otherwise you will be standing outside and hope that a spot becomes available for you. Check them out on Twitter.
A WAY TO MEET AND GREET.
If you are there for a gathering of friends or family, it is important that you first get to the table and sit down to start talking. The team comes around and hands out the menu to start. Naturally the first thing to do is to consider a cocktail, a beverage, or being Italian, maybe a bottle of wine. They will hand you the wine menu to consider. There is a good variety to choose from. Including a selection of wines from Italy. And that is ideal when you are in an Italian restaurant.
Here are wines to review and consider and to discuss with those who might enjoy a glass during the conversations. Taking our time we agreed on having a Ruffino Chianti Classico, 2019. The waiter took the order and we waited. In the meantime we could talk and look at the menu for dinner. Naturally, being Italian, we had to start with appetizers. That is only natural.
The waiter brought over the wine, we looked as he uncorked it, then the tasting. It was accepted. He then poured it to those who requested and we went from there. Of course, a toast was made and we took a sip. Excellent.
The team then brought some freshly made bread and dipping oils. These were strong with garlic and flavor. A perfect choice with the sip of wine. The conversation flowed and so did the wine.
A GOOD WAY TO START AT AN ITALIAN RESTAURANT IN TAMPA
Appetizers are next. We had placed that order first before selecting what we would have for dinner. The waiter took our order and went to the chef for the request.
In no time out came the appetizers. First selected was the Fried Calamari and Zucchini. This was warm and slightly breaded as expected. We all tried it. With the first bit we could tell it was fresh. The calamari was caught that day and tasted as it should. Fresh, flavorful and tender. Not over cooked or hard. It was ideal to try. As for the zucchini, which is an interesting combination, that too was fresh and tender. The flavor was not over seasoned. It was as to be expected as if it was the flower of a zucchini. And that is rare to have in many places. But this was an excellent combination and could have been a meal to itself.
Next up was the Eggplant Rollatini. As an appetizer this was not something you expect. You receive several “rolls” which we then sliced so we could all have a try. The sauce was fresh on top. The eggplant was tender and just right. It was stuffed with some meat and seasoning as required. It was an ideal complement to the calamari, the zucchini, and even the beard on the table. Being here it was like being at home, sharing the meals and continuing the conversations, along with the wine.
Once more this was a good selection of appetizers. Each one could have been the main entree itself. If you were on a diet it would have been enough to have for the main meal. Nothing else would be needed.
THE MAIN ENTREE TO CHOOSE FROM AT VINO E PASTA
Once the appetizers had arrived we did place our main order. Once more, being from an Italian family we ordered the same way we ate. You just keep eating and talking.
In this case all of the orders came out at once. They were very hot from the chef and freshly made. Nothing was pre-made. It was done as you requested.
First out was the Melanzana Parmigiana ali Hugotine. This was freshly sliced eggplant with melted mozzarella. The top was mixed with fresh spinach which was an interesting touch. This was all marinated in a light marinara sauce. On the side was a mix of fresh vegetables that were lightly cooked.
Next came the Lasagnas. These were large slices of a favorite. The freshly made pasta was layers of meat and cheese and sauce and more. Naturally this was topped with a heavy sauce that was richer than a plain marinara sauce. It too seemed to have a mixture of cheese blended into it. It was not expected to be like this. But everyone has a different way of making it. With a slice of bread for dipping it was ideal.
Fettuccine Carbonara came next. This is not a typical dish in many establishments. But here it was available, and we knew we had to try. This dish is made by cooking bacon, shallots, onion, and garlic, then tossing it with fettuccine pasta and a creamy sauce.The bacon was thick and cut into cube slices. The garlic was light but tasty. The sauce was thick and creamy. You could almost use a spoon to pick up the sauce itself. Again, dips of bread inside it can help.
Time for seafood. This started with Snapper Champagne. It was a fresh filet of snapper just caught. It was sauteed in a light and creamy champagne sauce. This was with clam juice and white wine. It was then topped with crabmeat granita. A special combination to create a special taste. It gave a bit more to the flavor of simple snapper.
Of course, we needed to order one of the specials of the day. In this case it was a plate of homemade Seafood Raviolis that were filled with shrimp and lobster, then topped with a creamy lobster style seafood sauce. It was arranged with shrimps and muscles. You had six good sized raviolis to enjoy. The heavy sauce made you take your time to enjoy each one and you tried each piece of seafood individually. It was very different.
Naturally, we all shared with each other. Trying, sampling, commenting and discussing. The wine was flowing as was the conversation. As we discussed what was new and different on all courses.
AN END TO CONVERSATION. DESSERT.
Once the entrees were finished completely as expected it was time for dessert. We did this as was typical in Italy. It was a simple dessert or two we could share and try. In this case we had to have a few desserts. It started with a Tiramisu. It is made of ladyfinger pastries dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone and flavored with cocoa. And to do the opposite, we did have a slice of Oreo Cake. Total piece of chocolate for all who might like chocolate for dessert after a typical Italian meal.
We even had a special dessert of Limoncello Cake. It is made with fluffy sponge cake layers, brushed with a limoncello syrup, filled with a thin layer of lemon curd and frosted with a decadent mascarpone and cream cheese frosting. It was also topped with a bit of pecan for an extra touch of taste.
A coffee does help to finish this off.
A BIT MORE THAN EXPECTED.
Vino E Pasta is a new taste in many ways.
Luigi, the owner, is there with the team to help you in many ways. From joining the talk to helping serve the food to every guest. He has a small location which is more typical of being back in Italy. But, in this case it is more being back in Sicily, where Luigi is from.
The food is very good. And it is a concept that is more Sicican in style and taste and creation. Sicilian cuisine is the style that is different. It represents a part of Italy that was also in contact with different regions and styles that you might not find in Rome. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, Jewish, and Arab influences. It is a total mixture and experience when in Sicily and when you are here.
As soon as you enter the team is there to help and talk to you about what to expect. Luigi and the group are ideal to be with. The food selection is good and has a good choice to select from. It is not over abundant. The selection is fine and diverse. The prices are reasonable (although the specials are a bit high as is the wine selection). The dish is plentiful. The sauce is good although, this too, is a bit heavier than expected in other locations or even when in Rome. You can use a spoon to finish it off, or maybe a loaf of bread will help. It is your choice after all. The flavor is good, the right amount of spice and taste. It is all fresh and warm. This is made while you are there. So, it is excellent that way.
Reservations are strongly recommended to be here.
Afterall, this is stepping into a small establishment you would enter into if you were in Sicily. It is made the way it is made back there. If you are open to an experience, and have a taste for a meal and a conversation, then Vino E Pasta is the choice to make.
Ciao! (or is that chow?)
Location:
Vino E Pasta
3603 W. Grandy Blvd
Tampa, FL 33611, Phone: 813-902-8466
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