Located in the former Southern
Saddlery building at 3077 Broad Street, Boccaccia Ristorante Italiano’s atmosphere is laid-back yet elegant, the service is top-notch, and the food is delicious.
We were lucky enough to enjoy our meal with Luciano Zoanni, owner and chef, and his wife, Alana, co-owner and manager of the restaurant. Luciano has an infectious personality and shared his story with us in a thick Italian accent that added to the ambience of the place and created a flavor of authenticity not to be found in ordinary company.
Born and raised in northern Italy, Luciano came to the United States in the mid-nineties. He started his American restaurant career in Atlanta and eventually moved north to Chattanooga, where he opened La Dolce Vita, a popular restaurant on Market Street. He later sold the restaurant and began plans for a new venture in the Tennessee Valley. Two years ago, Boccaccia Ristorante Italiano opened its doors to the people of Chattanooga.
Our meal started with a glass of La Carraia Sangiovese, a rich red from the Umbria region of central Italy, chosen by Alana Zoanni. The wine list at Boccaccia is extensive and features something for everyone, with several varieties available by the glass and many more by the bottle.
After our palates were prepped by the wine, we were privy to an appetizer sampler, ordered by Luciano from the Antipasti menu. The Torre Caprese was the first item we were served, featuring sliced mozzarella, grilled eggplant, and basil, over ripe tomato. It was the perfect fresh, light start to a rich Italian meal. We also sampled the Calamari Fritti, which is served with a spicy tomato sauce, and the Antipasto Misto, a sampler of assorted Italian meats and cheeses. Everything was wonderful and I was ready for the main course.
Luciano’s pasta menu features nine incredible homemade options, so be prepared to spend some time making a selection. We tried the Rigatoni Nicotera, which featured curry, tomato sauce with a touch of cream, zucchini, and shitake mushrooms. The curry provided an interesting twist on a fairly traditional Italian dish. The pasta was cooked to perfection, and the sauce provided an unexpected flavor combination that I would order again.
After we loosened up our belts a notch or two, we were ready to sample some items from Boccaccia’s Secondi section of the menu. These are traditional Italian entrees, with nine options to choose from. Luciano chose the Filetto for our first option. We had the pleasure of sampling two sauces for our filets that represented two separate menu items. The first was the Filetto ai tre pepi, described on the menu as “filet with three peppercorns sauce served with asparagus.” The sauce was subtle and delicious. The second sauce option represented the Filetto Rossini, described on the menu as “filet mignon covered with fois gras and a brandy cream sauce with porcini mushrooms.” Both topping options were mouthwatering and the filet was cooked perfectly.
Next we sampled the house specialty, Agnello alle Erbe, which is grilled New Zealand lamb chops drizzled with a sauce of fresh herbs and served with sautéed spinach. Luciano says he takes great pride in offering only the best ingredients. His steaks are Reserve Angus Beef and his lamb chops are sent to him all the way from New Zealand. They did not disappoint; they were succulent and cooked to perfection, with a delightful combination of seasonings. The sautéed spinach was a surprising scene stealer. It offered a subtle hint of onion that made it melt-in-your-mouth delicious. It was the ideal compliment to the lamb chops. Everything about the Agnello alle Erbe was delicious.
Our stomachs were full of hearty Italian cuisine, but we could hardly deny the temptation of dessert. Luciano suggested the crème brûlée and what a fantastic suggestion that was. There was a subtle hint of vanilla in the custard and the perfect amount of caramelized sugar on top. It was not too sweet and the consistency was just right, the perfect ending note to a delicious Italian symphony.
If casual Italian cuisine is more your style, stay tuned. Luciano is in the process of opening an authentic pizza parlor above Boccaccia in the next few months. Additionally, Boccaccia will be reopening for lunch with over 100 different pasta and sauce combinations, each priced for just six dollars. For more information, visit www.boccacciarestaurant.com.