Monday, May 19, 2008

CINQUETERRE New Italian Restaurant

CINQUETERRE New Italian Restaurant



Dear friends,

As many of you know, my husband Francesco Mazzini has been working hard to open an Italian restaurant here in Los Angeles with a few partners. After importing young talented Italian chefs, finally getting the liquor license, having positive revues from the Zagat guide folks, and getting art hung on the walls I have been given the go ahead to spread the word to my friends and colleagues about his endeavor. If you need a lovely upscale place to have a romantic dinner, a special date or event, or just have a damn good meal come check it out. Everything is authentic from the food, the owners, the Italian waiters and the attentive care your dining experience will be.

The CINQUETERRE (CHINK-weh TAY-reh, which means "five lands") is a series of villages built into the rocks between the beach and the hills, clinging to a remote stretch of the Riviera coastline in the Liguria region. The history and tradition this area and near-by Genoa has created a unique gastronomy that harmonizes the products of the sea, the garden and the woods.

This is the harmony recreated at cinqueterre restaurant. Executive Chef and Co-Owner Gianbattista “Giamba” Vinzoni was raised in the Cinque Terre and with the close assistance of his staff brings to us the authentic flavors of his beautiful and unique land. The Italian passion for food and authenticity is revealed in their concise regional menu, where only the best ingredients are used.

The cooking methods at cinqueterre show a commitment to traditional culinary philosophy. One specialty, Branzino al Sale (Mediterranean Sea Bass baked in a thick salt crust), dates back to the days when everything was being cooked in a brick oven. The purpose of the salt is to encrust the whole fish, cook it evenly and not let it dry out. The result is a very moist fish with clean and pure flavor and although the most abundant ingredient in this recipe is sea salt, this dish is not salty. Troffie is a kind of pasta made from chestnut or wheat flour and is one of the forefathers of modern and more sophisticated pastas. This dishes “pesto” sauce is an original Ligurian sauce made from basil leaves, extra virgin olive oil, grated cheese, pine nuts, and marjoram. Rice was an elegant dish in the Cinque Terre region, obtainable only from outside towns and the cinqueterre seafood risotto reflects that sense of respect and allure.

At the restaurant you will always find a careful selection of fish and crustaceans, meats, fresh vegetables, homemade breads and freshy made desserts (they bake the Ladyfingers in the Tiramis├╣!!!). Of course I am biased, but honestly the food is delicious and authentic. (I have now eaten things that in the past I would have absolutely never tried, like octopus in the risotto and its ALL DELICIOUS!)

When you go, mention to the staff that you heard about Francesco’s restaurant from his lovely wife, Ilaan (more tradition). Hopefully Francesco will be there to greet or meet you.

Catering and private parties for all occasions available too.

BUON APPETITO!

Ilaan Egeland Mazzini

cinqueterre
11047 Santa Monica Blvd
Los Angeles, CA 90025
(310) 473-9292
(Between Sepulveda and Veteran on the North side)

Read some Yelp reviews at http://www.yelp.com/biz/cinqueterre-ristorante-italiano-los-angeles

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