Agnolotti Carbonara
Sometimes, even the best things need some revitalizing. And that’s exactly what Valentino Cucina Italiana has done.
The Fort Lauderdale restaurant – which opened in 2006 and moved to its current locale in 2012 – has revamped its menu, introducing its “Italian comfort with a twist” concept. Created by Giovanni Rocchio, owner and chef, the reboot is the first since the eatery opened seven years ago and focuses on Italian classics with Chef Rocchio’s whimsical touch.
“Our new menu features the highest level of quality food that customers know and love while also putting a spin on the traditional,” he explains in a press release. “We want our guests to walk into Valentino with the sense of knowing the same great meal they enjoyed today will be just as great when they return to the restaurant a month or even a year from now.”
New additions include Veal Medallion, with potato fondant, parmigiano panna cotta, carrot, garlic and pickled onion, and Chicken Scarpariello, with roasted fingerling potatoes, rosemary, piquillo pepper and black olives. Tempting pasta selections abound, with choices like Tagliatelle, with Bolognese sauce, tomato and parmesan, and Agnolotti Carbonara, with pancetta, farm-fresh eggs and black pepper.
The refreshed menu retains some of the restaurant’s greatest hits, including Charred Octopus as well as Trofie, with scallop, rock shrimp and sepia ragu, peas and pecorino.
Chef Rocchio, who also owns One Door East next door, draws inspiration from his father, Tony, who opened the original Valentino nearby in 1974.
Valentino Cucina Italiana is located at 620 S. Federal Highway, Fort Lauderdale. For more information, call 954-523-5767 or visit valentinocucinaitaliana.com.
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