What’s the first thing you associate with Florida’s Fort Lauderdale? sun, spring break or port of call for cruises? How about food? If your answer was no, then you’re in for a big surprise. Thanks to a group of dedicated entrepreneurs, Fort Lauderdale is being transformed into an exciting destination full of upscale restaurants, bars, boutiques and luxury hotels.
Leading the charge to better palate satisfaction is Chef Giovanni Rocchio, chef and owner of the exquisite Valentino Cucina Italiana.Opened originally in 2006, and moved to its present location at 620 South Federal Highway in 2012, Valentino Cucina Italiana is an homage to Rocchio’s father, Tony, who operated the original Valentino in Plantation, Florida from 1974 to 2005. Inspired by his father’s passion for the culinary arts Giovanni set out to provide a unique brand of innovative cuisine with a modern Italian twist in his own restaurant. “It’s important to us that our food is not only the freshest possible, but also innovative,” said Chef Rocchio. “From savory macaroons to unique plate presentations, our goal is to provide guests with an experience they’ll never forget.”
Chef Rocchio, along with Chef de Cuisine Jimmy Everett, consistently challenge themselves to reach higher levels of cooking. I had the pleasure of experiencing a sampling of some of their incredible offerings:
- Compressed watermelon, black olives, Lardo, basil
- Beef tartare, egg yolk, truffle cream, potato chips
- Charred octopus, cranberry bean Ragu, tomatoes, savory
- Seared foie gras, malted oat cream, gooseberries, dark chocolate granola
- Butternut squash tortelli, pumpkin seeds, ameretti, brown butter, sage
- American red snapper, grilled endive, salsify, saffron mussel emulsion
- Roasted duck breast, Marcona almond crust, black cherry, hen of the woods, turnips
- Slow braised shortribs, fava beans, morels, pickled ramps, pancetta
- Beet macarons, whipped goat cheese
- Chocolate ravioli, mango sorbet, mango passion compote
- Coconut panna cotta, caramel pineapple, almond sponge, cherry foam, coconut lime sorbet
- Profiteroles, chocolate peanut butter gelato, toasted marshmallow, raspberry foam, caramel corn, spiced chocolate sauce
The chefs demonstrated incredible creativity, imagination and attention to complementary taste sensations.
It was all amazing, but my personal favorites were the Seared Foie Gras and Profiteroles – a chocolate delight like you have never experienced before. The menu changes quite a bit, so dishes are often switched out. Not only does Chef Rocchio believe in providing guests with exceptional food, it is all “plated” in an atmosphere of exceptional service and respectful hospitality.If you just can’t decide what to order, get together a group and order up the prix fixe tasting menu, available with suitable wine pairing, that the chefs have created to please and entice the most discerning palates. The Chef is working hard to build Fort Lauderdale’s reputation as a foodie destination and has already hosted world-class sommelier, Dlynn Proctor, as well as an exclusive guest chef dinner series.
Next time you’re in Fort Lauderdale, don’t just head to the beach. Head to Valentino Cucina Italiana for some of the best food this side of anywhere.
@ValentinoCucina
ValentinoCucinaItaliana.com