Chefs of Napoli turns out an impressive menu; the marinara is just perfect and the seafood is not only fresh but cooked perfectly thanks to the culinary skills of Chefs Antonio Cacace and Luigi Barile who grew up in Italy in the coastal town of Pozzuoli close to Naples.
I started with Carpaccio — an Italian term for raw beef filet. Yes, raw but so delicious. The beef is chilled and then sliced paper-thin and served with shaved Parmesan, capers, salt, pepper, olive oil and lemon juice. It's a classic.
For the entree, I ordered Ossobuco — a speciality dish of cross-cut veal shanks braised with vegetables, white wine and broth. It was tender and flavorful — the moist veal separating effortlessly from the bone atop a hefty serving of risotto alla milanese and gremolata. (It’s customary to eat the innards of the bone.)
Chefs of Napoli boasts a fine menu. Check online at http://www.thechefsofnapoli.com/menu.html to browse their selection of cheeses, antipasti and cured meats, distinctive salads, pizzas and exceptional pastas.
It would be hard to improve on these chefs’ dishes. Dishes like Vitello alla Chef - thin slices of veal with prosciutto de Parma , Provolone and shrimp in a mushroom scampi sauce. Or the Melenzane alla Rollatine which is stuffed and rolled eggplant bursting with ham and ricotta cheese.
I particularly like that the chefs recommend wine pairings for their dishes.
Round it all out with Tiramisu or Limoncello. No matter what course, you know it's going to be good. Best to make reservations in advance.
Chefs of Napoli also offers lunch specials, and take-out and catering menus.
Visit www.chefsofnapoli.com to view the complete menu.
IF YOU GO
Chefs of Napoli is located in
Silverthorn Square, 14277 Powell Rd., Spring Hill, FL 34609
Mon. - Thurs. 11AM - 9PM
Fri. 11AM - 10PM
Sat. 12noon - 10PM
Sun. 12noon - 8PM