It’s Time: Ristorante Attilio’s

Founders Alberico and Vincenza Cafini.

This past week I got to step back inside my wheelhouse (the restaurant industry) and had an awesome time making pasta with Gabriella Perrino of Ristorante Attilio. This old school Italian spot has been owned and operated by 3 generations in Gabriella’s family, for over 35 years. According to Gabriella “My grandparents wanted something they could do with their family, so they started a business!”

Bringing New School to the Old School:

Gabriella and her brother Monte Jr. are actively involved in the restaurant, and putting their own spin on it. The catering business through the restaurant is starting to explode, they’re regularly attending pop ups to showcase their food at Bellevue Park, and they’re even collaborated with chef Zack Trabbold of Baltimore, AND QUALIFIED for the World Food Competition.

The homemade meatballs and ravioli made me drool!

I won’t share all the secrets of making the pasta here (check out my vlog for that!) BUT I did come back later for dinner AND IT WAS AMAZING. I felt like I was invited into someone’s home for an incredible Italian meal. The antipasto was flavorful, and our server gave us samples of the peppers and spezzato as we were deciding what we wanted to eat. 

You can’t go wrong with the homemade meatballs and ravioli, the secret family recipe of the “special” lasagna, or the broccoli rabe with sausage mixed in. We topped it off with a carafe of wine, cannoli and a dream bomba (chocolate covered ice cream). 

A Tradition
Espresso martinis are perfect for dessert!

It was clear that this is a staple for locals that have been coming to break bread for years. Each guest was known when they walked through the door and were greeted by their regular bartender or server.

Unfortunately I couldn’t get any recipes to take home with me, but Monte Perrino Jr. (Gabriella’s brother) shared his favorite after dinner cocktail, made with fresh espresso…

The Espresso Martini:

  • 1 oz. espresso 
  • 1 oz. vodka
  • 1 oz Kahlua
  • 1 oz. Bailey’s ( leave out if you don’t want the “cream”)

Combine all ingredients and shake over ice, then strain and garnish with coffee beans (optional).

I 100% had to be rolled out of Attilio’s after my meal, but I’ll come running back! After all, “that’s amore!” Check out Attilio’s for their catering, take out, and dine in options, and follow them on their Facebook and Instagram.

Do you have another Italian spot in the city that is a MUST TRY?! Comment below, and as always follow my journey through Facebook, Twitter, Instagram, and Youtube! We will see you at the next location!

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