Today is: Thursday, December 14, 2017
Sapori Restaurant Review
If you like authentic Italian cuisine, Sapori is the place. Located in the heart
of Fisherman’s Village, Marina del Rey, we were greeted and seated by the owner,
Stefano Baccianella, which started our night of exceptional dining. Sapori’s large
glass windows offer a dramatic view of the Marina waterfront, no matter where you
are seated. Tim Covvea, who manages Sapori, gave us a very warm welcome. His menu
suggestions were invaluable, and made for a night of exceptional food choices.
We started with an amazing appetizer. We had the Antipasto Misto; witch
a combination of grilled vegetables, bruschetta, meats, mozzarella and
olive paste. We also had the Gamberi Alla Milanese which is
pan-fried shrimp breaded
Our next course was Insalata Rustica; Mixed with Arugola, fennel salad,
Belgium endive, roasted shallots and tomatoes, tossed with vanilla, vinaigrette
and toped with gorgonzola cheese.
Bruschetta and Pate
If you are a shrimp lover, this is a must have dish. The Gamberoni al Verde;
Prawn shrimp marinated in herbs and lemon white wine sauce and grilled to perfection,
served with vegetable skewers and rosemary roasted potatoes.
Gamberoni al Verde
Our main course was Lasagna Sora Lecca, which is Stefano’s Mother’s
recipe. It is
an individual home made lasagna layered with a rich meat
ragout, béchamel sauce
and Parmesan cheese. Without a doubt, this
is the best Lasagna I have ever had anywhere.
Lasagna Sora Lecca
Filetto al Portobello. If you are a steak lover, this is your kind of dish. Beef
tenderloin sautéed with Portobello mushrooms then deglazed with Chianti
topped with Gorgonzola cheese served with mashes potatoes.
Filetto al Portobello
You can’t leave Sapori without trying the Traditional Tiramisu, and the
e sfoglie. These two excellent deserts are a great way of
ending your dinning experience
Zabaglione e sfoglie
For map and location click Here!
For more information please visit their website at www.sapori-mdr.com
Article by: Robert Matz
Photos By: Alex Bonvi
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