NC Triangle Dining

Find the Best Restaurants, Food, and Drink in Raleigh, Durham, Cary & Chapel Hill

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Mulino Italian Kitchen Delivers a Breath of Fresh Air for Italian Food in Raleigh

Gorgeous patio at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Gorgeous patio at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

What is old becomes new again and there’s certainly no greater truth than when talking about the restaurant business! While you sometimes get a restaurant with 70+ years of longevity, oftentimes, restaurants are changing concepts and names. So I was pretty excited to see what would come from the new Mulino Italian Kitchen in Raleigh. Owned and operated by local Samad Hachby, the restaurant launched as Babylon (Moroccan cuisine) but recently transformed to Mulino Italian Kitchen and Bar earlier this year. I’ve had the chance to visit the new space several times for a cocktail and two dinners to get a feel for what they’re doing in the new space. And I can certainly say that Mulino Italian Kitchen will probably impress and surprise you, it’s an urban dining oasis right here in Raleigh.

Interior at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Interior at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

If you show up on a warm evening, you’ll usually find Mulino Italian Kitchen bustling with activity! And given how beautiful their patio is, it’s hardly a surprise on good weather days. There’s a hostess kiosk up front and you’ll probably need a reservation on the weekends. Red lights are strung over the patio and the dimmed lighting makes for a magical scene. Mulino’s patio is furbished in upscale wicker patio furniture and seating that just feels really comfortable but modern. Tables are looped around the reflecting pool along with some high-top tables by the bar, perfecto!

Rich dining room at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Rich dining room at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

And while the patio is amazing, don’t miss out on the rich dining room inside which features complex and intricate Mediterranean style woodwork on the ceiling, stone tile floors and rich leather seating. Mulino Italian Kitchen is just as impressive on the inside as it is on the outside! It’s all makes for a beautifully adorned and upscale dining room, make sure you stop in even if you are dining outside. Mulino Italian Kitchen also has a 2nd floor reserved for events and weddings, I have yet to see it but hope to, soon.

Outdoor bar at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Outdoor bar at Mulino Italian Kitchen in Raleigh – NC Triangle Dining
Bar cocktail at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Bar cocktail at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

To start your meal, Mulino Italian Kitchen offers up a solid selection of wines, cocktails and beer and the patio bar is a great place to sit and sip on a drink. But if you’re doing a full meal, definitely grab one of the tables by the reflecting pool! For dinner, I’ve ordered off their regular menu and also did a house special. Mulino Italian Kitchen’s standard menu has a good blend of appetizers, pizzas, along with a short list of pastas and main courses (primi and secondi) with the majority of the menu in the $12 to $20 range, very reasonable. For my first visit we ordered up the fritti misto (fried calamari), pizza salumeria and two pastas for our meal.

Arancini at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Arancini at Mulino Italian Kitchen in Raleigh – NC Triangle Dining
Salumeria pizza at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Salumeria pizza at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

But before we know it, a plate of comped arancini show up at our table. Mulino does their arancini a bit differently, doing a fried risotto ball but doing it with ground lamb! It’s a tasty bite and a nice spin from the usual. The next item at our table is the salumeria pizza that looks delicious and sports a medium-thickness crust. A decent pizza with good flavor and toppings but more of a standard crust vs thin-crust.

Pappardelle at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Pappardelle at Mulino Italian Kitchen in Raleigh – NC Triangle Dining
Bucatini alla amatriciana at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Bucatini alla amatriciana at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

We move on to the pastas, two black bowls a nice portion of pasta that’s probably better for one or as a taste for two. The bucatini amatracina is very good, the pasta is a hollow tube and the sauce has some meaty bite along with some tang of the pecorino romano cheese. My friend’s papparadelle bolognese looks great but gets a mixed review from my friends. Given they make their own pasta, I trust their opinions here.

Amazing charcuterie plate at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Amazing charcuterie plate at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

A second, return visit resulted in a unique dinner experience, Mulino Italian Kitchen will be doing a porchetta (roasted pork) special on Wednesdays. We enjoyed an amazing charcuterie plate served up with rich creamy cheeses, thin-sliced gourmet meats, olives and some wonderfully unique breads. After a salad and truffle risotto, the porchetta roast was hand-carved at our table. We’re talking about a whole pig and pork loin seasoned with rosemary, garlic and much more. This pungent porchetta makes for a very special meal and treat, if you get a chance, try it!

Roast porchetta at Mulino Italian Kitchen in Raleigh - NC Triangle Dining
Roast porchetta at Mulino Italian Kitchen in Raleigh – NC Triangle Dining

Service at Mulino Italian Kitchen was excellent throughout all my visits, it’s a team service but all the dishes come out in a coursed and timely fashion. Dinner on the large patio is not an easy service situation but they handle it well and are well-staffed even on busy nights. And it’s usually pretty busy on that beautiful patio.

Mulino Italian Kitchen has also had some updates in the kitchen with the addition of a new chef previously from Enrigo Italian Bistro.  Given my experiences dining at Enrigo I’m hopeful for the future, here. I can tell you for sure that it’s difficult judging Italian food since it’s usually pretty good so taking it to that next level can be a challenge. But Mulino Italian Kitchen is beginning to push the envelope and serve up some very interesting Italian food for the Raleigh crowd. And certainly the prices here at Mulino Italian Kitchen are really reasonable for what you get. So enjoy that patio, enjoy those cocktails, the whole dining experience here at Mulino Italian Kitchen is excellent. And if you go in knowing what to expect, I think you’ll have a great evening here…

 

Mulino Italian Kitchen and Bar

309 North Dawson Street

Raleigh, NC 27603

919.838.8595

 

Location on Google maps

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Retake: Bella Monica, a Cozy Italian Ristorante for Raleigh

Front of Bella Monica and its covered patio in Raleigh - NC Triangle Dining
Front of Bella Monica and its covered patio in Raleigh – NC Triangle Dining

Even though I’m a huge fan of all the new restaurants starting up in the Triangle, it’s always fun to re-visit old-school favorites. And when you think of Italian food, Bella Monica is often mentioned by Raleigh locals. This long-time favorite has been part of the neighborhood for years and is known for its flat-breads and Italian eats. And luckily, I headed over for an early dinner on a Friday evening to catch up with a friend and their great Italian eats!

Bar at Bella Monica and its covered patio in Raleigh - NC Triangle Dining
Bar at Bella Monica and its covered patio in Raleigh – NC Triangle Dining

The first thing you’ll notice about Bella Monica is that despite all the local kudos, it sits in a humble little strip plaza and doesn’t look like much from the outside. Their patio is enclosed by a temporary enclosure for colder weather and I’d have to guess that Bella Monica is just one of those local favorites that just grew over time. Stepping inside I was immediately greeted by the host and brought over to a window table. The dining room is a bit tight with a cozy bar in the corner and wine rack behind it. Bella Monica is one of the closer dining spots to PNC Arena which is why the place is unusually busy, reservations are recommended for most evenings.

Focaccia at Bella Monica and its covered patio in Raleigh - NC Triangle Dining
Focaccia at Bella Monica and its covered patio in Raleigh – NC Triangle Dining

After my guest shows up, we put in orders for our drinks and Bella Monica’s famous focaccia is brought to the table. The focaccia is a beautiful square of plump baked goodness served with some olive oil and sprinkled with a bit of onions-chives on top. It’s a tasty start and could be a meal in itself according to my dining companion. We put our orders in and we’re doing the beef carpaccio appetizer along with the chicken parmigiana for my main!

Beef carpaccio at Bella Monica and its covered patio in Raleigh - NC Triangle Dining
Beef carpaccio at Bella Monica and its covered patio in Raleigh – NC Triangle Dining

As we’re waiting for our appetizer, I scan the room and it’s a very diverse crowd. Couples, families, dates trying to get to PNC arena. It’s the type of crowd you get when you’ve been running a good restaurant for many years. Shortly the plate of carpaccio comes out and it’s a bright dish of thinly sliced beef topped with spicy arugula and parmesan shards. A bit of olive oil completes the dish and it’s a nice palate cleanser before we move on to the rest of our meal.

Chicken parmigiana at Bella Monica and its covered patio in Raleigh - NC Triangle Dining
Chicken parmigiana at Bella Monica and its covered patio in Raleigh – NC Triangle Dining

My plate of chicken parmigiana is brought to the table and it looks classic. A portion of spaghetti smothered in a bright red marinara and sprinkled with some parsley. It’s a generous portion of very tender and nicely fried chicken breast over al dente pasta and a bright red sauce, very nice! But of course half the meal goes home with me, even if I COULD have eaten it all in one sitting.

Service is excellent at Bella Monica, the staff is very gracious and responsive to all the questions coming from the table and they’ve got a busy dining room. Over the course of the evening we also chat with the chef a bit and learn of a new Bella Monica restaurant (Stellino’s) being opened at Parkside Town Commons in Southwest Cary. And given how busy Bella Monica is, it makes total sense for them to open up another outpost in the Triangle. While part of me wishes they would expand their restaurant in Raleigh, it just wouldn’t be the same for the time-tested formula of great Italian eats in a cozy family setting.

 

Bella Monica

3121 Edwards Mill Road

Raleigh, NC 27612

919.881.9778

 

Location on Google maps

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Pasta Making and Tasty Italian Eats at the Boot in Durham

The Boot in Durham - NC Triangle Dining
The Boot in Durham – NC Triangle Dining

(Current pasta-making classes for 2017 – June 20th, July 25th, and August 1st) It’s not uncommon that somebody who enjoys eating, also loves cooking! Because you can’t always go out to eat, amirite? So I’ve had the chance to take a variety of cooking classes in the area, ranging from demo classes at Southern Season and Whisk to hands-on at La Farm Bakery. Luckily last December, I noticed a new pasta making class at the Boot in Durham. I had a chance to eat at the Boot with its previous chef, John May (now at the Piedmont) but had yet to stop in since new chef Rob Kinneen came on board. And since I really have never tried to make fresh pasta at home, thought it worth a shot to see what things were like at the Boot in Durham!

Pasta-making tools at the Boot in Durham - NC Triangle Dining
Pasta-making tools at the Boot in Durham – NC Triangle Dining

I headed over to the Boot on a warm Tuesday night to a little strip plaza across from Nana’s at the intersection of 15-501 and University Drive. Note: the new Beer Study is in this same plaza so if you need a beer before or after your class… The Boot has been running the pasta making classes about once a month for a $40 fee which includes dinner. Inside, the Boot has two of its long communal tables set up for the class. One with all the equipment which will be needed for the evening and other with place settings for the post-class meal! We order up some vino and beer to sustain us through this rigorous culinary event.

Fresh pasta display at the Boot in Durham - NC Triangle Dining
Fresh pasta display at the Boot in Durham – NC Triangle Dining

A beautiful plate of fresh pasta is laid out as aspiration for the students. There are twelve of us in total and we’re paired up at each station which is equipped with a cutting board, stainless steel bowl, circular pizza cutter and a wooden gnocchi paddle! Also at each station, we have a manual Imperia pasta maker clamped to the table, we are good to go…  Chef Rob comes out to kick off the class, we’re covering three different types of pasta tonight: fettucine, ricotta cavatelli and a stuffed pasta dough (ravioli). For each recipe, pre-measured ingredients are brought out in plastic containers. As you can guess, pasta ingredients are pretty basic and similar, a combination of flour, egg, milk and oil with occasional twists of semolina and cheese!

Heath showing off his pasta making skills at the Boot in Durham - NC Triangle Dining
Heath showing off his pasta making skills at the Boot in Durham – NC Triangle Dining

Thankfully my pasta partner in crime, Heath, has pretty good experience with dough so he’s leading out the pasta making at our station. Hey, that also gives me two free hands to manage my wine intake, woo-hoo! Making pasta dough is like any baking activity. It requires a bit of tactile feel and experience to get the dough kneaded and mixed to the right consistency. For the fettucine, we mix the dough up into a flat rectangular brick and then start thinning it down through the pasta machine. A dial controls the thickness and it takes multiple passes to get it just right! Chef Rob shows us a pro pasta machine with a cutter attachment but we do ours with the circular pizza slicer.

Chef Rob making fettucine at the Boot in Durham - NC Triangle Dining
Chef Rob making fettucine at the Boot in Durham – NC Triangle Dining

Moving on to the cavatelli, it uses a different type of dough mixed with some ricotta. This pasta is hand made, the dough is flattened again but then cut into long slices and then rolled into a rod-like shape. We cut off 3/4″ pieces which are then shaped on the gnocchi paddle. A push of your thumb and flip off the paddle gives the cavatelli the grooved exterior and dimpled interior. And finally the filled pasta, a.k.a. ravioli! The pasta dough is flattened out very thin, a squirt of ricotta to fill it and then some water and pressure to seal the edges, easy and sort peasy.

Throughout the Boot pasta-making class, Chef Rob is available to field questions and tells us a bit about his history. He grew up in Alaska and has spent time in the kitchens of New Orleans and the Triangle before returning back to the area to be closer to family on the east coast. Which is good news for us foodies in the Triangle! Our pasta is brought back to the kitchen where it’s prepared for our dinner. The Boot is a bit quiet on a Tuesday night which allows us to take over two main tables but there’s plenty of additional space for regular diners.

Sausage-fennel pizza and pasta bowl at the Boot in Durham - NC Triangle Dining
Sausage-fennel pizza and pasta bowl at the Boot in Durham – NC Triangle Dining

For dinner, I order up a sausage fennel pizza to add to our meal which is lovely plate of our pasta trio. We’ve got the cavatelli in a simmered pepper sauce, the fettucine in a light marinara and the ravioli in what I believe is a squash-based sauce, yum! Along with the light and crispy meal, we are dining with abbodanza tonight! So what a fun night to learn how to make pasta at the Boot and thank-you’s go out to Chef Rob and his staff. It’s really a great way to get hands-on with some dough and decide if you want to take on fresh pasta for your kitchen. We’re also sent home with recipe cards in case we need any details from tonight’s lesson. The Boot runs these classes about monthly so call them up to see if there’s one coming up. They seem very popular and fill up quickly so keep an eye on their Facebook page for up to the minute details…

 

The Boot

Pasta-making classes on June 20th, July 25th, and August 1st

2501 University Drive

Durham, NC 27707

919.294.8383 

 

The Boot on Facebook

Location on Google maps

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First Take: Pizzeria Mercato in Carrboro for Italian and Pizza

Front of Pizzeria Mercato in Carrboro - NC Triangle Dining
Front of Pizzeria Mercato in Carrboro – NC Triangle Dining
If you’re looking for good pizza in the Triangle, there are a ton of great choices now! But one pizzeria that had eluded my greasy little grasp was Pizzeria Mercato out in Carrboro. Owned and run by Gabe Barker, Pizzeria Mercato’s location and popularity always had me trying to figure out a good time to visit. But eventually I found an excuse to head west on a Friday afternoon and decided to slip in for a late lunch visit! And it was a pretty impressive visit, read on if you’re hungry and curious, my friend!

Dining room at Pizzeria Mercato in Carrboro - NC Triangle Dining
Dining room at Pizzeria Mercato in Carrboro – NC Triangle Dining
Located on the western end of Weaver Street (away from the Market) , Pizzeria sits tidily on a street corner with a small side parking lot. I’ve heard it’s sometimes difficult to find parking in the hood so be aware during prime time dining hours! Inside, Pizzeria Mercato is bright and colorful. Polished concrete floor underneath, art on the walls and a bit of a hipster feel to the space. There’s an open kitchen to your left, main dining area to your right and a bright and sunny front section where I am sat.

Kitchen at Pizzeria Mercato in Carrboro - NC Triangle Dining
Kitchen at Pizzeria Mercato in Carrboro – NC Triangle Dining
What I do like about these new, artisanal pizza shops are the short menus focused on high quality, local ingredients. Pizzeria Mercato is no different offering up eight or so antipasti, salads and custom pizzas along with a handful of mains and desserts. Of course you can always customize your pie by adding some ingredients to your basic margherita. I go with my fave arancini (named fritti here) and the Amatriciana pie (pecorino, guanciale). A nice session IPA from Sierra Nevada keeps me company while I waits for my food.

Fritti (arancini) at Pizzeria Mercato in Carrboro - NC Triangle Dining
Fritti (arancini) at Pizzeria Mercato in Carrboro – NC Triangle Dining
After a short wait, my fritti (arancini) arrive and it’s an interesting plate. I’ve tried arancini (fried risotto balls) at many Italian restaurants in the area and they are always done a bit differently at each spot. Pizzeria Mercato’s arancini are about the size of a golf ball and perfectly fried. Flakes of sea salt dot the well-browned surface and a light basil sauce is served on the side. These arancini are WONDERFUL! Stuffed with smoked mozzarella and a bit of tomato, the crunchy crust breaks open to a soft, gooey interior with just a bit of acid from the tomato. Might be the best arancini I’ve tried in the Triangle, make sure to get em if you visit Pizzeria Mercato.

Amatriciana pizza at Pizzeria Mercato in Carrboro - NC Triangle Dining
Amatriciana pizza at Pizzeria Mercato in Carrboro – NC Triangle Dining
And given that wonderful start, I was salivating at the thought of my pizza! When it comes out, it’s a looker. About a 13″ pie in a nice oblong shape indicative of a hand-made pizza. Some splotches of soft fresh mozzarella and sprinkles of more pungent romano cheese. Bits of seared guanciale (cured pork cheek) and cracked black pepper finish off the surface. A peek underneath shows off some nice leopard spotting for the crust, nice job there. A couple of bites in and I immediately notice the crust. Pizzeria Mercato does it differently here, doing a snappy, stiff crust rather than a softer crust that you usually get with a Neapolitan pie. But you can certainly taste the quality ingredients here, I admit that the intense guanciale over-powered the flavor of the pizza. If I ever get back I’ll do a basic margherita.

Pizza crust at Pizzeria Mercato in Carrboro - NC Triangle Dining
Pizza crust at Pizzeria Mercato in Carrboro – NC Triangle Dining
Service here at Pizzeria Mercato was excellent and timely, admittedly I was one of 4 people in the place so that’s to be expected. I’m curious as to how the place holds up with a big crowd, I’m guessing they are usually busy. But for my visit it was a great start. Excellent food, decent prices, quality ingredients and great service Pizzeria Mercato! I’m still trying to wrap my brain around your pizza crust since it’s a bit of a spin from traditional. But I can certainly tell that there is some talent and vision for the menu and methods here. And I’m pretty sure that if you’re a pizza fanatic you’ll like Pizzeria Mercato! They’re doing very good pizza and even better arancini here in Carrboro…

 

Pizzeria Mercato

408 W Weaver Street

Carrboro, NC 27510

919.967.2277

 

Location on Google maps

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Eleven Questions with Il Palio’s Chef Teddy Diggs on Italian Food!

Baked lasagna bianca from Il Palio from Instagram - NC Triangle Dining
Baked lasagna bianca from Il Palio from Instagram – NC Triangle Dining

Now I like a good chicken parm sandwich as much as the next person but in my mind, I do know that Italian-American cuisine dominates the local Triangle dining scene. Usually we’re talking about a lot of red sauce, a lot of cheese, a lot of carbs and a lot of calories. But the reality is that real Italian food is far different from what is usually served up here. And that’s why Il Palio’s Chef Teddy Diggs does regular research trips to Italy to uncover the best culinary gems and styles to incorporate into his menu right here in Chapel Hill. I had the chance to attend a media dinner last year at Il Palio and was impressed at the delicious simplicity and quality of ingredients used during the dinner.

So I was excited to get a chance to do some Q&A with Chef Teddy after he returned from his culinary research trip to Italy in July. What he learned, what he loved and what his thoughts were about Italian and Italian-American cuisine in America. Here’s how it all went down, enjoy!

Chef Teddy Diggs excited over fresh produce at Il Palio on Instagram - NC Triangle Dining
Chef Teddy Diggs excited over fresh produce at Il Palio on Instagram – NC Triangle Dining

How long have you incorporated authentic Italian cooking in your menus and repertoire? And why do you have a passion for the cuisine?

Chef Teddy Diggs: I first began delving into Italian cooking at the Culinary Institute of America where I became fascinated with the elegant simplicity of regional Italian dishes. I expanded my experience during my time at Maestro in Washington D.C., a time when I was completely immersed in Italian culture and cuisine. Throughout my career I have always cooked to celebrate both my locale and it’s ingredients which I believe should be served as purely as possible with comfort and pride. This is a philosophy I learned from my Italian mentors, and one that is represented in all the food that I make.

Tell us briefly about your trip to Italy. Which areas did you visit and why did you choose those cities and particular restaurants?

Chef Teddy Diggs: This year I chose to tackle three regions specifically: Umbria, Marche and Lazio (Rome specifically). In Umbria I wanted to connect with the families that produce our olive oil and harvest our truffles. I also was interested in comparing Umbria to Tuscany as both use similar ingredients in their regional cooking. I chose the neighboring region of Le Marche because that is the home one of my culinary mentors, Fabio Trabocchi. I wanted to connect with his thought processes that inspired me as a young cook, and I did. I also wanted to see fishing towns on the Adriatic coast, as I had already experienced the Terrynian side of the Mediterranean. Lastly Lazio and Rome because of the significant importance that classical Roman dishes and philosophies have on America’s view of Italian cooking.

Chef Teddy Diggs (far right) getting ready for dinner in Italy on Instagram - NC Triangle Dining
Chef Teddy Diggs (far right) getting ready for dinner in Italy on Instagram – NC Triangle Dining

Roasting and smoking seems to be one of the styles you are taking on from research on your trip? Is that a common technique throughout Italy or more regional?

Chef Teddy Diggs: Regional Italian cooking, at its heart, is simple and rustic. And what is more rustic than cooking over an open flame? Wood-fire grilling has been a hallmark of Italian food across the country in various forms, from the hearths of Rome to the hillside of Tuscany. Smoke is a common technique because it is the traditional way of cooking food. When we use wood fire to cook in present day, it connects us with the soul of regional Italian cooking

You had the opportunity to visit and dine at restaurants that are over 200 years old while in Italy! How have those restaurants stayed relevant across two centuries and what struck you when you dined at these historical spots?

Chef Teddy Diggs: Simplicity, as it always has been. These restaurants do not try to be something that they are not. They cook honest food that is grown and harvested by friends and family close in proximity to the restaurant. They don’t manipulate the food; they honor it. I am reminded of a simple grilled rabbit that I had on my second night in Umbria. It was lightly seasoned with salt and fresh rosemary grilled slowly over smoldering embers and finished on the plate with a remarkably rustic extra virgin olive oil and a squeeze of fresh lemon. Tender rabbit that was kissed with smoke, acid and a creamy, nutty grassy sauce of local olive oil.

Potato pizza from Bonci Pane in Italy on Instagram - NC Triangle Dining
Potato pizza from Bonci Pane in Italy on Instagram – NC Triangle Dining

Looking back on your trip in Italy, what was the one meal that blew your mind and taste-buds and how did that come about?

Chef Teddy Diggs: They were all inspiring in their own right. But in Rome I ate at a wonderful Roman pizzaria called Bonci Pizzarium. They serve pizza al taglio, which is sold by the kilogram. I ordered a simple tomato and oregano and also their potato pizza. The potato pizza was mind blowing. The bread had a crunchy rich golden bottom that gave way to a light and airy interior – the fermentation of the dough lent spectacular texture and flavor. The gluten structure was incredible and created an amazing chew to the otherwise airy crust. The potatoes on top were drenched in olive oil but, again, light as air. The simple combination of potato and dough was a great snack.

What dishes will find their way into your menu based upon your recent research? Were there any specific techniques or ingredients you learned about on your trip that you’ll start using here?

Chef Teddy Diggs: The thought processes of the cooks in the rustic trattoria will impact my menu writing. I have found us using the wood fire at Il Palio more than even since my return from Italy. Honest ingredients treated with simplicity can create the most remarkable foods and I want to continue to explore that more here at home.

Spaghettioni benedetto cavalieri with smoked mussels in Italy on Instagram - NC Triangle Dining
Spaghettioni benedetto cavalieri with smoked mussels in Italy on Instagram – NC Triangle Dining

If you had to describe real Italian food in three words, what would they be?

Simple. Rustic. Comfortable.

I’m going to say two words, you say the first thing that comes to your mind: “Olive Garden”

No comment.  🙂

How did Italian-American food come about and evolve in the United States?

Chef Teddy Diggs: Italian immigrants brought the memories of their Italian childhoods with them, and they craved to keep a connection with their homeland. Over time the dishes of their homeland crossed with American idea of abundance, and wires were crossed. Italian American cooking certainly has its place in our world, but it is not what we do at Il Palio.

Do you have any guilty pleasures when it comes to Italian American food in your household?

Chef Teddy Diggs: Pasta and meatballs is a quintessential Italian American dish, and that certainly is on the menu at my house. My daughters love bringing them to school for lunch. And, on pizza night at home I am sure to always make a peperoni pizza, something you wouldn’t find in Italy.

(Ron from NC Triangle Dining: I’m guessing Chef Teddy’s daughters are really popular at the school cafeteria when it comes to lunch swaps and trades!)

What’s the one thing you’d want the dining public to understand about real Italian food?

Chef Teddy Diggs: Despite one common perception, Italian food isn’t about heavy sauces or rich pastas; it’s about balance and simplicity. My goal as a chef is to find the purest ingredients and treat them simply. Certainly, Italian food has layers of overt and subtle flavors, but it’s approachable, accessible and often light.

Chef Teddy truffle hunting in Italy (on Instagram) - NC Triangle Dining
Chef Teddy truffle hunting in Italy (on Instagram) – NC Triangle Dining

So thank you to Chef Teddy for all his insights on Italian food and a thank you to Il Palio for raising the bar on authentic Italian food in the Triangle. Luckily, Italian food and dining options are getting MUCH better in the Triangle of late whether you’re talking about Il Palio in Chapel Hill or Gocciolina and Mothers & Sons in Durham so go explore a bit the next time you’re in the mood for good Italian eats!

And if you’re now excited and hungry for authentic regional Italian food, you might want to visit Il Palio for dinner or check out their upcoming Tasting Rome feast on November 15. Chef Teddy will be paired up with acclaimed author and Italian food expert, Katie Parla on a lovely evening of robust Italian (Roman) cooking.  Details below and buon appetito, y’all!

Il Palio – Tasting Rome Dinner with author, Katie Parla

November 15 @ 6:30 PM – 9:00 PM

Join Chef Teddy Diggs as Il Palio hosts Katie Parla, acclaimed author and expert of Roman history for a deliciously Rome inspired dinner.  Katie will curate the evening while the Il Palio team highlights the quintessential Roman flavors that are featured in Katie’s book “Tasting Roman.”

For reservations please call us at 919-918-2545.  The dinner starts with a cocktail reception followed by a multi-course menu including a signed copy of “Tasting Rome”, wine pairing, and tax & gratuity. Tickets for dinner are available for $125.00

 

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