slindamood
DIS Veteran
- Joined
- Oct 17, 2000
- Messages
- 1,482
We ate at Tutto this past Sunday evening (on the DDP) and were quite impressed. We will return. Below is my review.
--suzanne
The experience:
The food and service were excellent. The ambiance was more like an Italian Trattoria, even though the room is far too large for that. Perhaps their new building will have smaller spaces to carry out that theme. The wait staff interacted with each other and the customers in a very pleasant manner, and paid special attention to children, sometimes with several at a table talking with the children and families. It was more like the wait staff on DCL than we have experienced at other WDW restaurants. We had an extended conversation with our server, Giovanni from Genoa, about his experiences here, his plan to return, his family, etc.
We certainly were not rushed, and ended up lingering over dinner for almost two hours (our server had asked if we wanted fast service or if we wanted to take our time over dinner. We wanted to take our time.)
The tables were not close - we could not hear any other conversations, although the music may have helped in this.
The food:
Do not expect a pizza hut or an Olive Garden. This is Italian cooking, reflecting typical dishes of the regions of Italy. (I hope they add more information about the dishes to the menu because it would enrich the experience.) Since returning, I have looked through my Italian cookbooks and have found several of the recipes, including a recipe for red snapper that is very similar to the one on the menu. Tutto Italia offers a fairly sophisticated menu
The meal started off with various complimentary starters served to everyone:
Pane de Casa: a basket of various breads, including whole grain, and a very good olive oil for dipping.
Eggplant Relish - Made with raisins, olives, and Pignoli nuts.
Garden Vegetables Pinzimonio Relish - Served with seasoned olive oil dipping sauce.
Our appetizers that we ordered from the menu:
DH started with a salad, because he planned on ordering a fairly substantial entree. It was a nice size serving and had an interesting mixture of greens and other crispies, as well as fresh herbs in the dressing.
Ensalata Mista - Made with endive, arugula and radicchio salad with citrus vinaigrette
I started with the eggplant caponata, which was a fairly sweet mixture of cubes of eggplant, olives, capers, raisins, and pine nuts - a different take on eggplant than usual - it was a very refreshing appetizer, and a nice contrast to the fish that I planned to order. I love eggplant, and the capers, olives, and raisins made for a most interesting dish. Intriguing is a better word for this appetizer.
Eggplant Caponata Made with Sicilian olives, pine nuts and raisins.
The main dishes:
DH ordered the fennel roasted pork. It was served with lightly steamed greens - still crisp tender, with roasted potatoes on the side. The pork was tender, juicy, and the fennel coating crisp and flavorful. The greens alone could have made the meal. DH claimed it was the best pork he has had, and after tasting it, I have to agree that it is fantastic.
Fennel-Roasted Loin of Pork - Served with orange zest-parsley gremolata.
I ordered the fish with mussels, which the waiter explained was red snapper. It was served on the same type of greens as the pork, and likewise was fresh and tender. The fish was light but flavorful, and the herbs and light tomato sauce were perfect to add interest but not overpower. The mussels were nicely done - not tough. The total blending of the flavors made this one of the best fish dishes I have had this side of Venice. The simple name of this dish on the menu is such an understatement.
Fish Filet - Served with clams, tomato, capers and olives.
The desserts:
DH ordered the cannoli. He claims it had the most interesting and best shell of any he has had. The filling is rich and does not disappoint. DH will go back for this one.
Cannoli Crisp pastry filled with sweet ricotta, chocolate, and candied orange.
For dessert, I wanted something light but sweet. The zuppa ingelse was the perfect choice - a light orange flavored cake with cream and a few candied fruits, with a soft mereigne frosting. Perfect after the fish entree.
Zuppa "Inglese - Trifle cake with candied fruit, vanilla cream and meringue.
--suzanne
The experience:
The food and service were excellent. The ambiance was more like an Italian Trattoria, even though the room is far too large for that. Perhaps their new building will have smaller spaces to carry out that theme. The wait staff interacted with each other and the customers in a very pleasant manner, and paid special attention to children, sometimes with several at a table talking with the children and families. It was more like the wait staff on DCL than we have experienced at other WDW restaurants. We had an extended conversation with our server, Giovanni from Genoa, about his experiences here, his plan to return, his family, etc.
We certainly were not rushed, and ended up lingering over dinner for almost two hours (our server had asked if we wanted fast service or if we wanted to take our time over dinner. We wanted to take our time.)
The tables were not close - we could not hear any other conversations, although the music may have helped in this.
The food:
Do not expect a pizza hut or an Olive Garden. This is Italian cooking, reflecting typical dishes of the regions of Italy. (I hope they add more information about the dishes to the menu because it would enrich the experience.) Since returning, I have looked through my Italian cookbooks and have found several of the recipes, including a recipe for red snapper that is very similar to the one on the menu. Tutto Italia offers a fairly sophisticated menu
The meal started off with various complimentary starters served to everyone:
Pane de Casa: a basket of various breads, including whole grain, and a very good olive oil for dipping.
Eggplant Relish - Made with raisins, olives, and Pignoli nuts.
Garden Vegetables Pinzimonio Relish - Served with seasoned olive oil dipping sauce.
Our appetizers that we ordered from the menu:
DH started with a salad, because he planned on ordering a fairly substantial entree. It was a nice size serving and had an interesting mixture of greens and other crispies, as well as fresh herbs in the dressing.
Ensalata Mista - Made with endive, arugula and radicchio salad with citrus vinaigrette
I started with the eggplant caponata, which was a fairly sweet mixture of cubes of eggplant, olives, capers, raisins, and pine nuts - a different take on eggplant than usual - it was a very refreshing appetizer, and a nice contrast to the fish that I planned to order. I love eggplant, and the capers, olives, and raisins made for a most interesting dish. Intriguing is a better word for this appetizer.
Eggplant Caponata Made with Sicilian olives, pine nuts and raisins.
The main dishes:
DH ordered the fennel roasted pork. It was served with lightly steamed greens - still crisp tender, with roasted potatoes on the side. The pork was tender, juicy, and the fennel coating crisp and flavorful. The greens alone could have made the meal. DH claimed it was the best pork he has had, and after tasting it, I have to agree that it is fantastic.
Fennel-Roasted Loin of Pork - Served with orange zest-parsley gremolata.
I ordered the fish with mussels, which the waiter explained was red snapper. It was served on the same type of greens as the pork, and likewise was fresh and tender. The fish was light but flavorful, and the herbs and light tomato sauce were perfect to add interest but not overpower. The mussels were nicely done - not tough. The total blending of the flavors made this one of the best fish dishes I have had this side of Venice. The simple name of this dish on the menu is such an understatement.
Fish Filet - Served with clams, tomato, capers and olives.
The desserts:
DH ordered the cannoli. He claims it had the most interesting and best shell of any he has had. The filling is rich and does not disappoint. DH will go back for this one.
Cannoli Crisp pastry filled with sweet ricotta, chocolate, and candied orange.
For dessert, I wanted something light but sweet. The zuppa ingelse was the perfect choice - a light orange flavored cake with cream and a few candied fruits, with a soft mereigne frosting. Perfect after the fish entree.
Zuppa "Inglese - Trifle cake with candied fruit, vanilla cream and meringue.
Italian food and would like to find a great place to get some while in WDW without having to go off-site. We will be there May 2008.
Do you know what it might have been? I would love to find a recipe!
