BY MIKE PUCKETT

Join the conversation on our FB Group Page: Good Eats San Diego

Congratulations to Antica Trattoria on being voted Good Eats San Diego!

We are in the process of building your feature. Take a look back soon and your review will be posted here with the high resolution photography. Enjoy!

Below is from their website…

Antica Trattoria, a San Diego authentic, multi-regional Italian dining destination opened in 2001, maintains its reputation with award-winning homemade Italian recipes. The family-owned and operated hidden Italian gem is found in La Mesa ,Antica Trattoria presents fine dining with a pleasant ambiance. Classical Italian dishes and highly-heralded flavorful down-home recipes are prepared by Owner and Chef Francesco Basile, which include these favorites’ Ravioli Montecarlo, the penne alla Norma, the Vittelo, the Brasato all’Antica and so much more! If you ask Chef Basile what his secrets are to exquisite authentic Italian cuisine, he will tell you he uses only the freshest of ingredients in every dish he prepares.

Good Eats San Diego Recommends…

Appetizers

Bruschetta

Grilled homemade bread, yellow & red grape tomato, garlic, basil, goat cheese, roasted eggplant, EVOO

 

Paired with: Vermentino, San Felice, Toscana Italia

Coolness, with subtle citrus in the background

 

Frittura Mista

Shrimp, calamari and artichoke flash-fried and served with creamy garlic sauce

 

Paired with: Gavi, Riva Leone, Gavi, Italia

Delicate with intense fruity and lemony notes

 

Salad

Salada Antica

Light dressing and fresh ingredients

 

Paired with: Sauvignon Blanc, Fernlands, New Zealand

Lime, citrus, green apple, bell pepper, grass and a hint of sweetness

 

Mains

Gnocchi with braised short rib

Home-made potato gnocchi, pomodorini, garlic, spinach, cow milk mozzarella cheese, baked

 

 

Pappardelle

Hand-cut pappardelle, clams, roasted garlic, Mediterranean olives, EVOO, capers, chili flakes

 

Both paired with: Sangiovese Blend, “Ciu Ciu” Piceno

Juicy Italian wine, bursting with flavours red fruits

 

Fettuccine

Fettuccine pasta sautéed with smoked salmon & shrimp in a creamy brandy lobster sauce

 

Cioppino Alla Livornese

Mussels, clams, fresh assorted fish, calamari and shrimp in light tomato herb broth cappers & green olives

 

Both paired with: Barbera, Riva Leone ’13, Piemonte

Pomegranate, blackberry, nuts, and earth

 

Desserts

Chocolate Lava Cake

Topped with vanilla gelato

 

Tiramisu

Topped Ladyfinger crumble

 

Both paired with:

Marsala, Florio, Sweet

Redolent of ample syrup, brown sugar, almond, pine resin and dried fruit

 

PHOTOGRAPHY: MIKE PUCKETT