![]() If you’re craving the comfort of gourmet pasta, Franco’s offers everything from meat and cheese to a creamy sauce with seafood. The menu has a perfect variety of options to satisfy every palate without overwhelming you with decisions. It’s the perfect wake-up call to your taste buds which we promise you, by the time your main entree arrives, your tastebuds will be singing. Enjoy a crisp house salad or venture instead for the authentic Caesar, beet arugula, or seafood salad. Begin your meal with one or two authentic antipasti, such as the bruschetta, portobello mushrooms, or the baked asparagus with prosciutto. ![]() Available by the glass or bottle, you’ll love the crisp taste of delicious red, white, sparkling, or sweet wine as it hits your lips. Once you’ve been seated, begin your journey to Florence by perusing the extensive wine list. The dining room is tastefully designed to create a relaxing atmosphere, fostered by the scent of delicious food and happy guests. When you step through the front door, Franco will greet you with a smile at the helm of his oversized (and very Italian) reservation book. It is a group of loyal followers who discovered his intimate caffe and they just can’t get enough of it. Like Taking a Trip to Italyįranco has a fan base. With a love for the southwest, Scottsdale is lucky to have the nationally acclaimed Italian restaurant, Franco’s Italian Caffe, featuring Tuscan entrees just like Franco’s mother used to make at home. This was the beginning of his journey to America, where he would go on to own and operate multiple successful restaurants throughout New York City. In his early 20s, he was already the proud co-owner of his own restaurant trattoria in Florence, which unfortunately was destroyed in a massive flood. After a stint as a paratrooper in the Italian Army, he got his start in the restaurant business the way so many do-washing dishes. Many of the wines on the brief but well-edited list come from Italy, naturally, and in a personal touch, Fazzuoli often pops out of the kitchen to say hello to his customers.Franco Fazzouli was born in Florence, Italy in 1942. Save room for dessert, as well the merenghata is a meringue semifreddo studded with almonds and a splash of amaretto, in a recipe courtesy of Fazzuoli’s grandmother. The dishes may seem mainstream by today’s advanced culinary standards, but the chef is better than ever, crafting lacy ravioli stuffed with ricotta and spinach in tomato basil sauce robust tuna mostarda and savory chicken paillard, pounded thin and smothered in juicy balsamic-dressed greens with sides of potatoes and vegetables. ![]() After leaving the Valley in 2007, Fazzuoli has returned with this charming Old Town Scottsdale bistro. Meals started with slabs of real Parmigiano Reggiano shaved to order from whole wheels, and while it's now the norm, at the time, few were familiar with the creamy risotto like the one Fazzuoli served. Longtime Valley fans of Italian food will remember Florentine-born chef Franco Fazzuoli, who debuted his Franco’s Trattoria in Scottsdale in 1987, then offering authentic delicacies most diners had yet to experience. Franco's Italian Caffe Restaurant Review: ![]()
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