Boca Raton, Fl
Marc Kent
Since 1993 Owner/Chef Marco has developed and refined a menu of creative dishes that we applaud.The standard menu features Stracciatella- an “egg drop” type soup, a yellow lentil and the truly Italian pasta e fagioli-each one full flavored but each one light on the palate.From the 11 salads listed, we chose both a Caesar, superior taste with or without a dusting of parmesan and a bit of black pepper, then a sweet and tangy salad of arugula, strawberries and gorgonzola with a fine vin cotto dressing…cool and delightful.8 starters from the sea include; baked shrimp oreganata with a bit of garlic flare , then the baked sea scallops New England style(same “accent” as oreganata but without any garlic). Both were outstanding as was the grilled calamari steak salad with cucumber and tomato, a fine tasty dish.7 starters from the land included the antipasti Sapori plate with prosciutto, roasted peppers, salami abruzzese, home made mozzarella, tomato and sliced parmigiano regginao and white anchovies….a nice variety of tastes.A listing of “The Unchangeable” included a fine Veal Scallopine alla Saltimbocca – full flavored with spinach and prosciutto. Other veal dishes are Scaloppini alla Pizzaiola, Veal Scaloppini topped with Sweetbreads and Porchini Sauce plus a roasted veal chop with scallops, plum tomato and rosemary then a Roasted Veal Chop with bacon, herbs, mushrooms and onion. 3 chicken variations are listed as well.Perfection in the preparation of pasta is the hallmark of superior Italian cooking. Some 16 creative pasta dishes are offered bearing creative ingredients and sauces. FYI – Each Tuesday and Thursday, special home made pasta and sauces are available – watch the Sapori’s pasta Lady, Heidi, make her magic!A high light is the presentation of the fresh fish – available for your consideration and inspection before being prepared to your style of cooking. We had a bronzini, the queen of Mediterranean fish, sautéed then boned at tableside. A delicious fish, done properly for a magnificent taste.We were gifted with a giant ravioli wherein the filling of ricotta was combined with a raw egg yolk and truffle, sealed and baked. The egg blending with the ricotta and truffles to produce a pillow with a delicious earthy taste – enhanced by fresh truffle shavings…Bravo! We had a superb Fettuccini Alfredo, light yet full flavored and a vegetarian Gnocchi di Patate – Al Domodoro – seedless strained San Marzano tomatoes pureed with onion and basil – perfect on the palate!