Pan Bon has made its grand entrance on the quaint streets of San Diego’s Little Italy with a décor that was studied to pair the modern trend of décor of all restaurants in San Diego with the traditional yet hip Italian food prepared by Executive Chef Riccardo Brentegani.
Pan Bon’s euro-contemporary setting boasts high ceilings, an open floor plan and an elegant, yet simple design that welcomes visitors to enjoy a meal or a variety of grab-and-go options. Upstairs, a scenic mezzanine is available to host guests for private parties and intimate dining experiences. The demonstration kitchen is the true focal point in the restaurant, allowing diners to watch the chef bring his culinary masterpieces to life.
Turmeric is spicing up dishes in the U.S. after being declared the spice of the year. Google’s Food Trends reports a 56 percent increase in search since last November on the vibrant spice. Traditionally used in Indian cuisine, Turmeric is uniquely being used in Italian food here in San Diego.
Featuring an art deco interior design, Bice Ristoranteintroduces new and innovative Italian fine dining in downtown San Diego. “The restaurant has a personality all its own,” says Chef de Cuisine/Pastry Francesca Penoncelli. “Images of my Italian homeland are showcased in subtle ways throughout the restaurant, reminding me of my deep roots.”
After studying in Italy for five years at the culinary institute in Piedmont, Penoncelli spent every free moment in the kitchen, including working for free on holidays and summer vacations, simply to gain experience and obtain new knowledge. “Being a young lady in the culinary world isn’t easy, ” she says. “As a woman in Italy, in order to earn the respect and appreciation from the men, you must be better then them. For me, it means working hard alongside great, but tough chefs.”
As the seasons change and the weather grows warmer, people are longing for light and refreshing cocktails and dishes to satisfy their taste buds. Executive Chef David Warner at Bottega Americano, has created new menu items bursting with bright colors and fresh flavors.
Start off your meal strong with spring and summer sippers inspired by Italian classics and served with a modern twist. Grab a seat at the bar and sip a Bottega Seasonal Cocktail with Bols Genever, ginger beer, mulberries, blackberries and mint, or toast to the sweet life with the La Dolce Vita. One taste of our blend of pear infused vodka, Carpano Bianco, cucumber, mint, grapefruit bitters and lime will instantly transport you to Lido Beach.
My seafood fettuccine is a very light dish that’s easy to prepare. My version isn’t as creamy as you would normally expect. I like to keep it simple with extra-virgin olive oil, butter and fresh herbs. Make sure to get a fresh baguette for extra dipping.
Get 25 of my authentic Italian recipes in my new book San Diego Italian Food: A Culinary History Of Little Italy And beyond.
Not So Creamy Seafood Fettuccine
2 cans minced clams
2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
8 ounces cocktail shrimp, precooked
6-ounce can crab meat
2 cloves garlic, minced
2 tablespoons finely chopped Italian parsley
Sea salt and black pepper, to taste
1 pound fettuccine, cooked according to package instructions
Pecorino-Romano cheese, grated (as much as you like), for garnish
Growing up in a large Italian family, I learned how to respect tradition and embrace family ties through cooking. My mother took the fresh produce my father created and taught me how to prepare cucina Italiana by smell, touch and taste. As a child watching her in the kitchen, I was fascinated with the movement of her hands as she wove intricate details into preparing the made-from-scratch, mouthwatering meals that her mother had served, and her mother before her.