American version of Italian food by a real Italian chef

| September 10, 2019


American version of Italian food, the twist here is; it is going to be made by a real Italian chef. Enoteca introduces a new menu special “ Tu vuo’ fa’ l’Americano ” menu that flips the table on some of the most infamously misconceived and stereotyped Italian dishes, like the ubiquitous “Spaghetti and Meatballs” and “Alfredo Pasta”.

Based on a classic tune ‘Tu vuo’ fa’ l’Americano’*, which in Italian translates to ‘You wanna be American’ and has seen a multitude of versions over the years, from jazz to drum and bass remixes.

Nicolas Bonazza, a trained chef and Enoteca’s proprietor along with his father, concocted this playful, tongue-in-cheek menu for something new yet refined and delicious for diners. The Tu vuo’ fa’ l’Americano menu is executed by Enoteca’s Head Chef, Chef Stefano Borra.


The theme for the special menu, will have dishes presented in an abstract fashion, designed to play tricks on our preconceived ideas of Italian stereotypical meals. For example, The “Meat Balls with Spaghetti” are plated as 5 single meatballs, with fried spaghetti twirls garnished atop and a weave of al dente pasta underneath. After diners, taste these dishes, they may be wonderfully shocked and surprised, of how closely it resembles that of “classic” Italian dishes, even if it appears completely different and with a more refined taste.


*”Tu vuò fà l’americano” is a Neapolitan language song by Italian singer Renato Carosone. Carosone wrote the song in collaboration with Nicola “Nisa” Salerno in 1956. Combining swing and jazz, it became one of his best-known songs.”


Amuse bouche: Liquid bruschetta and Caesar Salad. “Well bruschetta is actually a really italian dishes but here we put it on a challenge for the brain. It is tomato water seasoned with oil basil and garlic and the croutons bread in the spoon “
Caesar Salad is a mythical dish, never heard of in Italy before it’s foreign invention although, rumour says it was invented by a Italian guy in a Mexican restaurant and nothing more farther from Italian traditional dishes. Enoteca’s interpretation comprises of deep fried chicken skin with a very rich mayonnaise sauce (a lot of parmesan inside) and dried speck ham.


Dish 1: Melanzana di Parmigiana. (Eggplant Parmigiana) “Eggplant parmesan, well this is a very classic italian dish that you can find everywhere in the world, but we decided to give it a completely new look and feel”
Enoteca’s version is a deconstructed version of the Melanzana di Parmigiana. The eggplants are cooked with a different technique, and the tomatoes are made to have a different consistency, as well as the sauce, which is dried confit and powder tomatoes dressed on the side of the plate with Parmesan cheese as chips and foam.


Dish 2: Meatballs with Spaghetti. …“is another mythical dishes, was cited by Omer in the Odyssey as well. You can’t find it really in Italy, especially in the north it doesn’t exist at all. There is a kind of version in Puglia. Enoteca’s version, the meatballs are made with wagyu beef ( striploin 4/5 ) and mortadella ( bio ). Spaghetti is cooked in a tomato sauce reduction so the result is an exceptionally tasty tomato-like paste, with deep fried spaghetti twirls as garnish.


Dish 3: Looking for Alfredo. “if I catch him”. “…comes from the myth of Gilgamesh probably. What we present is a very modern way of a super classic italian dish from Rome. Spaghetti Cacio e Pepe, which is spaghetti with sheep cheese and black pepper.” Enoteca’s version, uses an extraction of pecorino cheese (bio sheep cheese from Rome). The pasta is cooked inside the broth of this which makes it much more flavoursome and without the need for an excess amount of cheese, only a finishing dollop of reduced milk and cheese poured on top.


Dish 4: Chicken Parmy. “this is a really American-Australian dish. I believe it is a transformation of Cotoletta (Schnitzel) and Cordon Bleu” Enoteca’s version is presented as a chicken roll. The chicken used is from Bresse in France. Inside the roll there is grounded and filtered chicken meat. Rolls are cooked sou vide for 30 minutes. Dry parma ham, tomato confit and a toma cheese from pedemont are also added to the dish.


Dish 5: Tiramisu dell’enoteca. “This it is one of our signature dishes since 2009” Tel : 02 258 4386 Email:

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Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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