My love of all things Italian keeps growing as I make new discoveries and new friends through food and wine. My latest palate and mind blowing gastronomic encounter is Ristorante Santucci. This West Palm Beach find is definitely a keeper and one I encourage repeat visits to. After several meals and getting to know Gianluca and Eugenio, I felt it was time to share the experiences that have made each return rival the previous one. My go to list of “Highly Recommended” restaurants, just received another member – – yes Santucci is now part of the family of coveted returns.
The family is Italian-Belgium and the food is of old world Mediterranean essences with a new world flare of excitement and innovation. This father (Emilio) and son (Eugenio) team know how to set fire to food that will in all ways delight and please your palate. Their first four impressions have truly been outstanding.
Here are dishes from my past visits that will sure to have you making reservations months out, especially before season starts – – heads up “Snow Birds and Snowflakes.”
I now plan my treks to West Palm with confirmed Santucci reservations.
May 25, 2015:
Santucci
Calamari Fritti – Fried calamari accompanied with an arugala and radicchio salad drizzled with a light citrus dressing and a side of tartar sauce
Fettucini Estive – Sautéed baby shrimps in a glazed in white wine, prepared in a creamy yellow curry sauce, peas, onions and finished with fresh diced tomatoes and fine herbs
Grilled Branzino – with fresh lemon and herbs. Side of arugula, sauteed spinach and polenta.
Branzino A L’Aqua Pazza – Branzino filet, steamed in a fresh diced tomato broth
Eugenio preparing sabayon
Eugenio preparing sabayon
Homemade Cannoli
June 29, 2015
Scaloppine alla Ricotta: A bed of thin sliced veal with a layer of ricotta cheese and grilled Sicilian eggplant oven gratin with tomato sauce, basil and topped with Parmigiano cheese
Agnolotti al Prosciutto San Daniele: House-made stuffed pasta (chef’s selection), prepared in a tomato Parmesan sauce, topped with arugula and San Daniele prosciutto slices
Tagliata di Manzo: Grilled choice Angus ribeye steak sliced and topped with shaves of parmigiano, sea salt, truffle oil and truffle glaze, served on an arugola bed prepared with fine onions and sun-dried tomatoes
Scaloppine Portafoglio: Thin sliced veal folded and stuffed with smoked ham and fontina cheese, prepared in pan with sautéed wild mushrooms, deglazed with cognac, served in its sauce
Homemade Cannoli
Wine poached pear
Eugieno & Alberto
July 6, 2015
Italian Herb seasoned eggs, cooked procuttio, thinly sliced ham with arugula BruschettaThin slices of prosciutto topped with mushrooms, Parmesane cheese, blasamic vinegar and truffle oilScampi al Liquo r e di Sambuca: Sautéed prawns and chopped calamari, deglazed in a Sambuca liquor, caramelized julienne bell peppers and onions, light cream
Eugenio
Festival di Pesce: Assortment of filet cooked in a delicate tomato and parsley broth with caramelized onionsPoached pear and deconstructed cannoli
Hot Fresh Bread with Balsamic vinegar and Olive Oil
Branzino A L’Aqua Pazza – Branzino filet, steamed in a fresh diced tomato broth, endive and polenta with micro greens
Veal and Aged Beef Boglenses
VinoGrilled Steak with Balsamic Vinegar and Truffle Oil
Eugenio Delivering Desserts
Eugenio Delivering Desserts
Assorted Desserts
Desserts
Gianlucca & Eugenio
La Cucina
Gianluca, Eugenio and Mitch
Ristorante Santucci
One of our most treasured and now repeated experience is when we give Eugenio the number of courses we desire and he determines what to send to the table. Be it the seafood pasta with hints of anise, grilled branzino with fresh herbs and lemon, the amazing veal bolognaise or grilled steak with truffle oil and balsamic vinegar dressing, you will experience something special and unique when you are at Santucci. This is “La Dolce Vita” at its best!
The cozy and relaxing atmosphere surround by exceptional cuisine and amazing personalities is the idea spot to travel to Italy by way of your palate and their hospitality. So, “Mille Grazie” to Emilio, Eugenio, Gianluca and Nicla. Your welcoming us back and always treating our palates to something wonderful and amazing is so very much appreciated. We look forward to seeing you soon!!! And by the way, thanks for choosing West Palm and not Brisbane!!!!
Sagacious Palate 