BY: Michael Mayo
Casa Calabria welcomes guests with a simple touch of Southern Italian soul. A loaf of bread, crusty on the outside and yeasty on the inside, arrived soon after we were seated on a recent weekend. No butter. A glass container of extra-virgin olive oil was on the table, ready for pouring. Our server set down two small bowls: a tapenade paste with olives and sun-dried tomato, and a smooth tomato-basil sauce.
The bread was from Gran Forno, a fine Italian bakery in Fort Lauderdale. The rest was straight from Casa Calabria owner Frank Talerico’s heart. “I remember being around the table with my family growing up, and we all dipped bread in sauce,” Talerico says in a followup interview after my meal.
SOURCE: http://www.southflorida.com
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