A Taste of Marcellino Ristorante

marcellino Buffala Mozzarella and Prosciutto
It had been way too long since we had visited Marcellino Ristorante. We very much enjoyed Marcellino when it was located in Phoenix, so it was time to visit the Italian restaurant’s new-ish digs at SouthBridge in Scottsdale. Restaurant visitors are welcomed into a warm, super-romantic setting–made even more so during Saturday nights when live music acts perform–and take a seat at a candle-lit table. We, however, grabbed a spot at Chef’s Island at the back of the restaurant to enjoy a tasting by Chef Marcellino himself–and we recommend you doing the same. Simply pick the number of courses you’re interested in and let the chef surprise you with well-thought, delicious dishes. Plus, this’ll give you the best chance to interact with the highly charming and charasmatic Chef Marcellino, who makes ever diner feel right at home. Oh, and get the wine pairings. Chef will toast right along with you, and his pairings are perfection.
We started with a sampling of bruschetta, topped with juicy, bright red tomatoes, alongside olives, prosciutto and deletable cheeses–a great way to wake up the taste buds. Following that was a prosciutto-wrapped caprese salad (pictured). Delicious buffalo mozzarella was the star of this dish, and the prosciutto was a pleasant surprise and welcome addition. Next up, a simple scallop finished with homemade pesto. We could have eaten a dozen of these delicate, mouthwatering scallops.
After these three smaller courses, Chef whipped up a few heartier plates. First, a duo of Marcellino Ristorante’s can’t-miss pasta selections. The ravioli was stuffed with a prosciutto-and-sweet-pea puree. A unique and tempting offering. The other pasta dish featured al dente strips of pasta topped with paper-thin black truffle slivers. This was the table favorite of the night; it boasted incredible flavor and heartiness. Each piece melted in the mouth. Post-pasta, it was time for some mea,t and Chef Marcellino served up yummy lamp chops, rounded out with fresh veggies.
Last–but not least–a vanilla flan and a chocolate-ricotta cheesecake for dessert. If the sight of two divine desserts on one plate wasn’t spectacle enough, the on-fire sugar cube that accompanies the silky flan and velvery cheesecake will. http://marcellinoristorante.com/.

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