Since I was a little kid, I've always loved Italian food. My fondest memories connected to walk to the local pizza shop with my grandfather, where mouth-watering aromas sent my stomach growls in a fit of hunger. I could not wait to get my teeth into a greasy hot plate baked dough with thick layers of mozzarella dripping sink and sprayed before spicy sweet sauce.
In my early twenties, I was spoiled by North End, Boston, Hanover Street and thesurrounding neighborhoods flooded with authentic Italian restaurants. The tantalizing aroma of freshly baked bread, pizza and pastries hovered around every corner. In later years I moved to New York City and was a pasta addict. I saved my hard earned pennies and was running in Central Park so I could afford to enter the fine restaurants on the Upper East Side of Manhattan, where pampered heaping plate of savory Bolognese, spicy and rich Puttanesca Penne alla Vodka topped with freshly gratedParmesan were accompanied by thick crusty bread, warm bread and washed with velvety mouthful of Pinot Noir.
When I came to Charleston nine years ago, my well-honed taste buds in a terrible state of withdrawal. I missed my late night walks down Second Avenue was chewing on a thin slice of greasy pizza, when I went to my little studio, where I at least five Italian restaurants in my bedroom window on the ground. No longer could I at my door step on a warm spring --Evening, grab a table on the street and feast on crisp bread, soaked in warm olive oil, ridiculously tender veal marsala, rigatoni Amatriciana savory dishes, creamy layers of homemade tiramisu and hot frothy cappuccino sprinkled with cocoa. I almost gave up hope, until two guys from Naples, Carlo and Davide Colella Davino, Cuoco Pazzo (aka Crazy boss) was on Johnnie Dodds Blvd. in Mount Pleasant. When my mother first told me that she found an authentic Italian family-styleRestaurant here in Mount Pleasant, I was very skeptical. However, I could not resist, the control of the place off.
My husband and I dined at Cuoco Pazzo on the last Saturday evening. As we seek to enter the room, and I noticed several groups of satisfied customers linger over coffee and dessert, I began to feel slightly stimulated. Two waitresses manage a handful of tables, the service was prompt, friendly and attentive. I took a bite of warm, crusty Italian breadsoaked in herb infused olive oil and grated Parmesan cheese, washed him with a perfect mouthful Montepulciano. When the bread and wine were in exciting my taste buds horribly deprived succeed, then maybe there is hope, after all, I thought. I read the menu slowly and stopped at the Spaghetti alla Carbonara and vitello alla Marsala. We ordered both, in addition to the Pollo alla Parmigiana more conventional taste buds of my husband.
Over time, I took my second bitethe carbonara, I knew that I return to this place, and when the calf Marsala literally melted in my mouth, I wanted to walk into the kitchen and hug both chefs. We invited Carlos back to our table, attended to express our appreciation to the expression, then leave with two large balls homemade strawberry and raspberry gelato two celebratory shots of limoncello. I could hardly wait to return, and so I did, this time in search of the inner history.
How two boys from Naples and have aPeople out of downtown Boston intersect in Charleston and arrive at the same time to a common vision? On a recent took place Tuesday morning I was sitting opposite Jo Meli, financier and a silent partner behind the scenes, the opening to a long career as a nightclub owner Cuoco Pazzo left. Jo's wife Dawn manages the books and inventory, while Caro and Davide bring us a taste of their homeland with fresh ingredients, passion and a focus on simplicity.
They build theirown basil in a restaurant, and the meat is so tender it can be cut with a spoon. In the morning, Carlo and Davide were already hard at work in the kitchen. The enormous value added of tomato ragu Simmering Brenner smelled so delicious, I would head first into the pot to dip. Despite my pleading, I was unsuccessful in learning the recipes. Davide told me that there is no miracle cure to make a good sauce, apart from a nice slow simmer can be healthy and fresh ingredients.
Lunch was fast approaching, and I couldfeel my stomach starts to growl. At this moment Davide jumped up and asked what I had for lunch might like. I suggested that the cut shortly after the chef's choice, and out of the kitchen with a steaming plate of thin slices, tender chicken breast in a lemon returned wine sauce with fresh artichokes, Davide. The five of us (Davide, Carlos, Jo, Dawn and I) have enjoyed a casual dinner filled with laughter and camaraderie as I continued my search for the inside story.
