October is National Dessert Month and Nick & G’s, which recently opened in Rancho Santa Fe has some decadent desserts worth celebrating!
Friends and families alike are invited to savor the tastiest in Mediterranean/Italian dining at Nick & G’s, which offers a variety of pastas and signature flatbreads, among other delicious menu items. After dinner, customers can indulge in one of the restaurant’s desserts, including the Chocolate Cake. While rich in flavor and tasty to the very last bite, the chocolate cake can easily be made in your own home!
Dolce at the Highlands in the Village of Pacific Highland Ranch just off Highway 56 and Carmel Valley Road boasts a sophisticated ambiance paired with a unique energetic vibe. Diners can enjoy traditional Italian American cuisine in a comfortable setting surrounded by quality design.
Dolce’s Executive chef Rhoelle Gabriel offers made from scratch specialties from ingredients sourced locally or directly from Italy. “We try to keep our dishes interesting and different,” she says. “I just want to create great tasting food!”
Pan Bon has made its grand entrance on the quaint streets of San Diego’s Little Italy with a décor that was studied to pair the modern trend of décor of all restaurants in San Diego with the traditional yet hip Italian food prepared by Executive Chef Riccardo Brentegani.
Pan Bon’s euro-contemporary setting boasts high ceilings, an open floor plan and an elegant, yet simple design that welcomes visitors to enjoy a meal or a variety of grab-and-go options. Upstairs, a scenic mezzanine is available to host guests for private parties and intimate dining experiences. The demonstration kitchen is the true focal point in the restaurant, allowing diners to watch the chef bring his culinary masterpieces to life.
Turmeric is spicing up dishes in the U.S. after being declared the spice of the year. Google’s Food Trends reports a 56 percent increase in search since last November on the vibrant spice. Traditionally used in Indian cuisine, Turmeric is uniquely being used in Italian food here in San Diego.
My seafood fettuccine is a very light dish that’s easy to prepare. My version isn’t as creamy as you would normally expect. I like to keep it simple with extra-virgin olive oil, butter and fresh herbs. Make sure to get a fresh baguette for extra dipping.
Get 25 of my authentic Italian recipes in my new book San Diego Italian Food: A Culinary History Of Little Italy And beyond.
Not So Creamy Seafood Fettuccine
2 cans minced clams
2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
8 ounces cocktail shrimp, precooked
6-ounce can crab meat
2 cloves garlic, minced
2 tablespoons finely chopped Italian parsley
Sea salt and black pepper, to taste
1 pound fettuccine, cooked according to package instructions
Pecorino-Romano cheese, grated (as much as you like), for garnish
Growing up in a large Italian family, I learned how to respect tradition and embrace family ties through cooking. My mother took the fresh produce my father created and taught me how to prepare cucina Italiana by smell, touch and taste. As a child watching her in the kitchen, I was fascinated with the movement of her hands as she wove intricate details into preparing the made-from-scratch, mouthwatering meals that her mother had served, and her mother before her.