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Menu Maestros
 Chef Alberto Varetto of Sale e Pepe |
Chef Tony Ridgway’s cuisine incorporates classical French techniques. His menu features a combination of sophisticated French and northern Italian dishes as well as simple, old-fashioned favorites, updated. One fine example is a new salmon, risotto and asparagus dish, which includes flavors from porcini mushroom powder and truffle oil. Or consider his decadent macaroni and cheese dish, featuring Vermont cheddar and reggiano parmesan cheeses. When Ridgway recently decided to create his own recipe for the “best, old-fashioned chocolate cake,” he kept it simple, just three layers of rich, moist cake and three layers of icing. “And the customers are loving it,” he says.
Chef Alberto Varetto of Sale e Pepe has introduced a true slice of Italy to Marco Island. Varetto, from Torino, says he can find almost any ingredient, any time of year in Naples. Varetto uses locally grown produce and fresh-caught seafood, but to bring authentic flavors to his traditional Italian dishes, Varetto imports many ingredients. From his native Piedmont region, Varetto brings in pasta flour, herbs, salami, parmesan cheese and canned tomatoes.
All breads, pastas, sauces and sausages are made from scratch daily, “just like they do in Italy,” Varetto says. Even the menu changes with Italy’s seasons.
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