In the virtual world where we live,
favor human relationships;
So, when you come to Modo Mio,
Let yourself go on a journey of flavors,
Let us advise you, let us guide you,
Let yourself be pamper. Northern Italian cuisine is characterized by a lesser use of sauces and overall a lighter and healthier style of cooking. Northern Italian main courses often reflect people's pride in their unspoiled countryside and are likely to include a nice variety of meats and poultry. Seafood and shellfish are very popular on the coast. The overall rule is "if it grows or lives well in the area, then it can make it onto the table".
From Val d'Aosta and Piemonte to Lombardi, Veneto and Liguria, let us take you on a journey through the flavors of Northern Italy
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The simple, country-style Italian cuisine of Rimini (near Venice) dominates the menu at Gian Franco Bertolino's inviting restaurant. We enjoyed the zuppa pomodoro, an intensely flavored tomato soup with hunks of chewy bread; and the penne porcini, satisfying pasta with meaty mushrooms. Another effective starter is the plate of baby artichokes seasoned with Parmesan, lemon and extra virgin olive oil. Seafood is plentiful, highlighted by cioppino Adriatico: swordfish, ahi, green-lipped mussels, calamari, shrimp and scallops drizzled with a light tomato stock. Other entrées include a pounded veal chop with herbs, and a premium Angus tagliata. Lunch features sautéed calamari in a light tomato sauce and a grilled chicken panino with Gorgonzola. The wine list is split evenly between Italian and California producers, and can be rather pricey. Tiramisu is a signature dessert.
