Text Size


Frontpage Slideshow | Copyright © 2006-2014 JoomlaWorks Ltd.

Chianti's Pizza & Pasta

Chiantis pizzaI finally made it back to Chianti’s. You may recall that the last time I visited, I left without eating.

Actually, I left without even sitting down. I had made a reservation at the new pizza and pasteria for a Saturday evening. What they didn’t tell me when I called was that there was also a wedding party booked for the same time. Not a rehearsal dinner, not a reception -- a wedding and a reception. The group had already witnessed the vows and were just settling in for food and drink when my friend and I arrived. Not wanting to be part of a party I wasn’t invited to, I chose to leave. (That was the night I wound up at Hollerbach’s Willow Tree Cafe, which I reviewed here.)

But a couple of weeks later, I had to meet someone in that part of town, so I suggested we lunch at Chianti’s. I found it to be a very pleasant, enjoyable meal.

My companion ordered the lobster ravioli, which was offered as a special of the day, meaning that it included a Caesar salad. And it was a nice salad, with crispy romaine lettuce and light Caesarean dressing that actually had a hint of anchovy in the mix, something too many local salad makers fail to render unto their Caesars.

The ravioli were thick pillows filled with sweet lobster meat. They were served in a light cream sauce with just a tinge of tomato.Chiantis pasta

Since Chianti’s considers itself a pizzeria, I chose the 14-inch version of the one called Chianti Big Meat Pizza. The pizza itself was very good, a thin crust with a nice elasticity to the dough, not too thick or chewy. The delicate tomato sauce served as an appropriate platform for the mozzarella cheese and the meats, which included sausage, pepperoni, meatball, salami and ham. My only complaint was that there were too few of the meats, really for any pizza but especially one called Big Meat. Bigger meats, please.

For dessert we shared an order of cannoncini, which are similar in appearance to cannoli, and in fact are filled with a thick, sweet filling. But instead of a flaky pastry shell, cannoncini are made with something more akin to a cruller; more donut-like than cookie-like. I like.

Service was friendly and welcoming. The space is small (too small for a wedding party unless they buy the place out for a night, but don’t get me started again). It occupies a corner space in a group of out-buildings in the shadow of Seminole Towne Center mall. Lots of windows make the space bright. A food counter that looks into the kitchen communicates a downscale air, but white tablecloths and burgundy cloth napkins raise it up a little.

Chiantis interiorIt’s a nice little place to grab a bite.

Chianit’s Pizza & Pasta is at 685 Towne Center Blvd. Sanford. It is open for lunch and dinner daily, until midnight on Fridays and Saturdays. Here’s a link to chiantispizza.com. The phone number is 407-878-5900.

Related Articles/Posts
The Wine Barn, Created by Scott JosephThe Wine Barn...
I'll have to admit that my expectations weren't exactly high when I was invited to the Wine Barn in Winter Park to sample its line of pizzas. I mean, come on:...
Tolla's Italian Restaurant Sold, Created by Scott JosephTolla's Italian Restaurant Sold...
Tolla's, the tiny Italian restaurant on Pennsylvania Avenue in Winter Park's West Side, has been sold. Thursday was its ninth anniversary. "I'm hanging up the c...
Red Lobster to be Purchased by California Pizza Kitchen Concern, Created by Scott JosephRed Lobster to be Purchased by California Pizza Kitchen Concern...
Reuters is reporting that Orlando Based Darden Restaurants has reached a deal to sell its Red Lobster chain of seafood restaurants to Golden Gate Capital for $2...
Eagles Pizza, Created by Scott JosephEagles Pizza...
I had been hearing about Eagles Pizza, a pie maker on Dahlia Drive at Semoran Boulevard, for a while. And when I was walking downtown recently and saw that it...
Capriccio Grill Now Fiorenzo Italian Steakhouse, Created by Scott JosephCapriccio Grill Now Fiorenzo Italian Steakhouse...
Capriccio left with the ducks. When the Peabody Orlando became Hyatt Regency Orlando Tuesday, Capriccio Grill's name changed to Fiorenzo Italian Steakhouse. Th...
Tuesday, 29th July 2014

What is a Flog?

A flog is a food blog with news and reviews of restaurants. Here you'll find all things edible, lots of things to drink, including expert wine advice, and lots of other stuff.

Follow Scott ...

Scott's Newsletter

Please register to the site before you can sign for a list.
No account yet? Register

Flog Advertisement

Featured Links:
Shargaa illustrations
The Best Graphic Design Firm in the Business! (And designer of the Scott Joseph's Orlando Restaurant Guide logo.)
Cucciaioni Photography
Cucciaioni Photography by Eric Cucciaioni, Official Photographer of Scott Joseph's Orlando Restaurant Guide.