Hi, Donna Schmidt, reporting from Il Fresco in Orangeburg.
The restaurant was lit up for its guests Tuesday night. A warm, cozy and friendly Sage Room welcomed us with its fireplace and hand painted stucco taupe colored walls.
For “Act One” as Il Fresco called it on their Hudson Valley Restaurant Week menu, the Arancini Di Riso a Sicilian golden rice ball coated in panko breadcrumbs, then infused with mozzarella and prosciutto and served on a bed of a tomato sauce called my name.
This ball’s sauce could certainly compete with my Neapolitan grandmother’s gravy. The rice ball was a creamy, not at all dry, circle of golden delight with just enough prosciutto to give a hint of flavor and not overwhelm.
“Act Two” was Stufato Di Manzo, an Italian stew with melt in your mouth short ribs, carrots, peas, potatoes with a touch of red wine and tomato.
For dessert I chose the Fragole Che Nuotano or fresh strawberries swimming in a light sweet cream.
These berries were a very refreshing choice after the warm and rich stew.
[Note from Liz: Maybe you Rocklanders out there saw the ad in Sunday’s paper? Frank, one of the owners of Il Fresco, recently announced he has cancer. He’s donating $1 for every guest that dines at Il Fresco throughout the month of March to cancer research.]