Say hello to the Summer by Indulging in North Italia’s new entrees that have been revamped for the season. I recently got a sneak peek at the delightful new-new for a first-hand preview at what their cooking up is bringing to the community.
Once upon a very recent time, North Italia’s chefs cooked-up a spectacular vision to transform their favorite 2018 winter dishes to 2019 summer favorites featuring lighter fare perfect for the warmer temps. Executive Chef Roman Murphy and Manager of Culinary Standards, Chef Philipp Norsetter, North Italia’s top chefs, stated that their main focus for the menu is to provide guests with fresh, clean, simple plates while highlighting locally grown tomatoes and high quality, seasonal ingredients to provide the best possible dining experience all season long.
The new entrees include the Heirloom Tomato & Burrata for a savory light starter; the Seasonal Vegetable Salad (My personal favorite) which paired nicely with a glass of Agliancio, Feudi Di San Gregorio “Ros’aura”, Campania; The Bianca (freshly made pizza pizza with smoked mozzarella, aged provolone, ricotta, arugula, lemon oil atop); the Burrata Tortelloni featuring hand made pasta with locally grown tomatoes, complimented by a sip of Cabernet Sauvignon, Purvine. The Burrata is a featured dish reimagined for the summer and is formerly known as the Roast Mushroom Tortellini, featuring handmade tortellini, brussels sprouts, caramelized sweet potatoes, hazelnut and saba. The final dish was the highlight – the Diver Scallops for a simple, heavenly finish, with sweet corn risotto, asparagus, crispy shallot and charred tomato vinaigrette.
“The Tomato Burrata Tortelloni, a fresh vegetarian approach to Italian cuisine. We make our marinara daily and cook it for hours to allow the flavors to develop and bloom. Our tortelloni are also made daily with fresh egg pasta dough and burrata cheese filling. We want our guests to experience our vision through taste, experience and atmosphere. Our goal is that their entire experience, from walking in the door to that last bite of dessert, is always a memorable one.”
“The Bolognese is definitely our favorite dish. It’s slow cooked, allowing the flavors to develop and create a unique flavor profile. This is our signature dish and has been developed to be cooked for long periods of time. It is a rich, Ragu-style sauce in which we use several different styles of protein. The Tagliatelle pasta is the perfect pasta for this house favorite. We finish it with fennel pollen and dried oregano to accent the flavors.”
Executive Chef Roman Murphy
The chefs are currently researching and developing new pasta dishes for the fall menu later this year. They plan to prepare new sauces, pasta shapes and wine pairings that highlight the flavors of the season, while creating exciting dishes that will appeal to all guests that visit both locations in Austin.
