Osteria Fiorella
Focaccia & Sourdough – Olive Oil & Balsamic
Prosciutto & Fig – black mission figs, aceto balsamico, arugula
Mortadella Pizza – pistachio pesto, mozzarella
Fritto Misto – calamari, shrimp, zucchini, basil aioli
Sal’s Meatballs – whipped ricotta, grilled focaccia
Saffron Pappardelle – beef shank ragu, bone marrow soffritto
Butternut Squash Caramelle – gorgonzola fonduta, parm, thyme
Ricotta Gnocchi – swiss chard, pomodoro sauce, parm
Lasagna al Forno – bolognese, bechamel, basil oil
Bone-In Veal Parmigiana – bufala mozzarella, bianco di’napoli tomatoes, basil
Honey Roasted Carrots – orange ricotta, pumpkin granola
Espresso
Rum Baba – apple conserva & vanilla gelato
Pear Tart – almond butter & whipped cream
Vanilla Bonet – fresh bananas & candied pecans
Pumpkin Spice Cheesecake – rum caramel & candied pumpkin seed
Candy Bar Cake – chocolate cake, peanut caramel, salted caramel gelato
Begun as a pop-up, but officially announced as a permanent fixture with signage shortly after, Osteria Fiorella takes its name from Vetri’s Pasta Bar back in the City of Brotherly Love, and although none will mistake the immense dining room with tiled kitchen plus patio as part of South Philly’s Italian Market the 1970’s soundtrack and warm service is nonetheless welcoming to all.
Dividing the decisions into six sections, all priced approximately 25-40% less than those at Vetri Cucina, $6 Bread began the evening alongside Olive Oil though those in the know will instead focus on sopping up Sauces such as the stewed Tomatoes beneath Sal’s tender Veal, Pork and Beef Meatballs.
Honoring old-school Italians across the menu, Fiorella a former Sausage shop owner and Sal Marc’s father, Pasta-making follows time honored tradition with an eye toward modernity, ribbons of Pappardelle peerless amidst Beef and Marrow while seasonal Squash dazzles at the center of dipable Caramelle.
Never overlooking Vetri’s legendary Gnocchi, so light they might float off the plate were it not for Sauce and Cheese, “Salad” consisted of Prosciutto and Figs served adjacent a Wood-Oven Pizza topped with imported Mortadella plus vibrant Pesto.
Adding on honeyed Carrots and $68 Veal Chop Parm that can easily feed two with its golden-crisp Meat, top-tier Cheese and bright Tomatoes it is from Pastry Chef Ashley Costa that Desserts shine bright whether one selects a creamy Custard Bonet, Candy Bar Cake, Fruit Tart or faultless Baba with Apples and Gelato.
www.redrockresort.com/eat-and-drink/osteria-fiorella
