Last night, Spoleto (My Italian Kitchen) in Winter Park invited me to celebrate #NationalSpaghettiDay with them. Long before the “farm to table” trend, Spoleto has exercised this concept. They encourage their guests to unleash their culinary freedom by offering 30 Italian inspired toppings where one can craft their own unique pasta, salad or flat bread. There’s also a set menu with their specialties if you’re not in the mood to create your own.
Spoleto is actually fast food, a casual spot that also serves craft beers, white and red wine. I’m all about it.
Their art is from Spoleto, Italy.
I started off with the Fig, Prosciutto and Burrata cheese salad.
Arugula, strawberries, prosciutto and burrata with housemade vinaigrette, topped with balsamic pearls and oven baked bread with fig jam.
Since it was National Spaghetti Day, I had to be festive and try their Spaghetti Polpete Grande.
Spaghetti, marinara, housemade giant meatball with burrata cheese and Italian herb blend.
and Chardonnay 🙂
Burrata is my favorite cheese, so I was excited to taste this salad.
What I liked about it was the perfect balance of sweet, tart, savory and the delicious creaminess from the burrata. The salad is pretty big, you should definitely share.
I’m so glad that my first pasta dish at Spoleto was plain ol Spaghetti. I always say that a great pasta dish or pizza doesn’t need to have a lot going on. High quality ingredients make a huge difference. It was so good that I enjoyed my left overs as soon as I got home.
I got to sit down with Laura Henderson, Spoleto’s Executive Chef and Operations Manager and chat for a bit. My favorite thing to do when I get a one on one with a chef is pick their brain. She’s pretty young, so I wanted to know her background and experience. Laura studied at Le Cordon Bleu College of Culinary Arts-Orlando, worked in corporate and also ran a food truck that served Asian fusion dishes in Orlando’s ViMi.
One of her favorite things to do is travel. Since Spoleto originated in Brazil, she’s actually made a couple of trips down there. She shared pictures and videos from one of her most memorable experiences that happened in Italy, truffle hunting, which is on my bucket list. I loved hearing her talk about food, her excitement and passion was contagious.
Towards the end of the evening, I had the pleasure of speaking with Luis Pestonit, their Technology Manager. I noticed Luis before he spoke to me because he was all over the restaurant, chatting with guests and helping staff with the dishes. He’s another one with the travel bug. We had a great conversation about traveling around Asia and the Pacific Islands. Growing up in the North East, this man knows great marinara.
Stop by Spoletos, enjoy their tasty and organic dishes. You won’t be disappointed.