D’Angelos Pizza

Chef Angelo Elia’s D’Angelo Pizza, Wine Bar, and Tapas offers a modern take on traditional Tuscan wood-oven pizza, serving Italian tapas-style and antipasto dishes in a casual yet hip setting. The menu varies based upon the best seasonally available ingredients, and is designed for sharing and lingering while deep in conversation.

Tapas include buffalo mozzarella with Parma prosciutto, creamy burrata cheese served with arugula and figs, seafood salad, turkey and chicken meatballs, Italian sausage over escarole, and beans or broccoli rapini with garlic and oil, tomato braised veal and pecorino cheese meatballs, eggplant parmigiana, potato crocchette, zucchini flowers stuffed with mozzarella arancini (deep fried rice balls stuffed with Reggiano), saffron and peas, a fried basket of calamari, shrimp and smelts or sautéed clams and mussels in roasted garlic and spicy tomato sauce. Combination (sampling) plates are available.

Salad selections include octopus and potato with Amalfi lemon oil and oregano, Sicilian tuna and tomato, arugula with roasted peppers, cannellini beans, and the traditional Caesar. There are always soup options on the menu, which might include calamari and escarole, pasta fagioli, minestrone, and lobster bisque.

The pizzas at D’Angelo include such classics as Margherita, Napoletana, Capricciosa (artichokes, olives, mozzarella, mushrooms and tomato sauce), eggplant, Caprese, mushroom, Siciliana (Italian tuna, red onion, oregano, capers, tomato sauce), primavera and, of course, sausage and pepperoni.

Bruschette options are numerous and can include any of the following toppings: mozzarella, fresh tomato, basil, sundried tomato, olive tapenade, marinated eggplant, prosciutto and salmon. Marinated seafood (ceviche) includes octopus, tuna, or salmon, which are also available carpaccio-style. Cured pork, served with arugula, black olives and an orange citronette is popular as are the beef carpaccio,

Panini varieties are limitless and include such delicacies as prosciutto, mozzarella, tomato, artichoke, arugula, broccoli rapini, marinated eggplant, oven roasted pork, chicken parmesan and a tuna burger served with beefsteak tomato and spicy sundried tomato arugula pesto dressing

Antipasti platters of cheeses and meats are abundant with tallegio, fontina, gorgonzola, stracchino, asiago, pecorino provolone, Reggiano, mortadella, speck, cacciatorino, Calabrese salami Milano, Parma prosciutto, bresoale, salami and culatello

Chef Angelo’s other restaurants include the upscale Casa D’Angelo in Fort Lauderdale and D’Angelo Trattoria in Delray Beach, Florida.

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