At Casalina in Delray, order a Passion Fruit Margarita or a Blood Orange Mule and something for the table, maybe Burrata with white balsamic, a Fritto Misto of crispy calamari and shrimp or Veal Meatballs with ricotta. We shared Chopped Antipasto Salad, replete with prosciutto, cotto ham, Parmigiana Reggiano, fresh vegetables, plenty of Kalamata olives and artichoke.
Pappardelle Lamb Ragu is a nod to Chef Masarin’s mountain upbringing in northern Treviso province, while the Lasagna Rustica (country-style) incorporates both Bolognese and Bechamel sauces. Gnocchi with Gorgonzala, baby spinach and crispy prosciutto and thinly-sliced Eggplant Parmigiana are also noteworthy. Pizzas include Wild Mushroom; Eggplant and Bufala (Italian mozzarella made from buffalo milk); and Silvia, with arugula, grape tomatoes, prosciutto and shaved Parmigiana Reggiano.
Veal Parm is a bone-in chop, and the NY Strip is actually from New Zealand, served with crispy sage and shallots and roasted rosemary potatoes. There’s Chicken and Veal Milanese, but Casalina also serves lightly breaded Lamb Milanese with a honey glaze and green salad. Grilled Alaskan Salmon with Dijon mustard sauce; Snapper alla Livornese topped with capers, taggiasca olives, anchovies and tomato sauce; pan-seared Bronzino; and giant Scampi Oreganata with linguini are on the menu. Don’t miss the Strawberry Panna Cotta, a light, molded fresh strawberry custard dessert, Almond Cake or Chocolate Bomba (tartufo) for a sweet finish.
