Reluctantly placing the parenthesis in the title. I very much so wish to enjoy authentic Italian food in Venice, Italy but will take what I can get. Especially when what I can get is along the beaches of Florida, not the worst place to be. Enter a Spring weekend visit to Cassariano in Venice Beach, Florida. Just as the sunset and the flowers began to bloom amongst the palm trees.
It may only be March, but the temperatures of Florida are already in the 90’s. I needed to start with something refreshing. The usual culprits like burrata, caprese, and calamari were on the appetizer menu. Then there were some interesting offerings like polenta cake with white truffle oil and Carpaccio of beef or fish. But the Insalata Rossa caught my eye with one undervalued word- beets. Spinach, beets, walnuts, gorgonzola cheese, and a balsamic glaze make up this “red salad” (translated). While the red is usually more apparent thanks to the use of red cabbage, I liked the switch to spinach for an earthy flavor to go with the walnuts and gorgonzola. I love to see gorgonzola cheese on a menu because it is comparable to goat cheese- the only one I cannot have. Walnuts are a perfect crunch to add to the cheese creaminess.
Then the star, the beets. Cooked beets are not given the respect they deserve in dishes, especially like this one! Besides adding a beautiful color to the plate, they taste wonderful and are full of health benefits! The sweetness of the beets is balanced by the tanginess of the cheese, making for a perfectly balanced combination of flavors and textures with the walnut crunch. The whole salad is a health nuts dream- Beets are high in fiber, potassium, and vitamin C, while walnuts provide a healthy dose of omega-3 fatty acids. The greens and other vegetables in the salad also provide essential nutrients and vitamins, making sure that there is no guilt in the upcoming heaping portion of pasta! This is a definite must get to try a new type of salad.
Cassariano markets itself as “Contemporary Italian.” In contemporary Italian cuisine, chefs often incorporate new ingredients and techniques from other cultures and cuisines, while still maintaining the core principles of Italian cooking. This can include using unusual flavor combinations, experimenting with different textures and presentation styles, and incorporating seasonal and local ingredients.
I mention this because yet again, I am ordering pappardelle (best one ever still here). My go-to that I cannot stray away from nearly every time but, this time I’m expecting that contemporary twist! Enter the Pappardelle in Salsa di Funghi e Salsiccia. Homemade pappardelle, sausage, mushroom sauce, and ricotta salata. Pappardelle is a type of long, flat pasta that originates from Tuscany, Italy. Here, it’s homemade, which means it has that exact right texture and is cooked to perfection, with a slight bite to it for a thicker chew. The sauce is made with a combination of sausage and mushrooms. The sausage is likely an Italian sausage that has been cooked and crumbled, adding a savory and slightly spicy flavor to the sauce. I don’t love sausage generally speaking and was especially not a fan of this one. I can do without meat in almost any pasta and with the delicious and savoriness of the sauce, I did not need the addition of the sausage taste. My one grievance. The mushrooms were sautéed in butter, garlic, and shallots until tender and slightly browned. I actually loved the addition of the mushrooms, they added a deep and earthy flavor to the dish that did not compete with the other ingredients.
The dish is finished with a sprinkling of ricotta salata, a type of Italian cheese that is salty and slightly tangy, adding, even more, creaminess to finish the dish. Overall, an excellent comfort food. A bit of everything- carbs, protein, vegetable, dairy- it’s practically the food pyramid in one! The presentation as seen below was certainly a part of the contemporary twist. While once again taken in the dark, it does not do justice to what a beautiful plate arrived at the table!
Best part, there is outdoor dining meaning Bailey could join. She joined begging for wine as much as begging for (and getting) the food. You can’t blame me for caving with these puppy dog eyes.
