Limoncello

19088 NE 29 Avenue

Aventura, Florida 33080

(305) 792-2222

 

We went to Limoncello twice.  The first time my dad and I ordered filet mignon.  It was surprisingly good even though they did not butter poach the meat.  Instead, they just put salt on the meat and grilled it.  The owner, Rosario Corrao, said it was the traditional Italian way: instead of covering it with a bunch of other stuff, you taste the meat itself. 

 

The steak was so good that I asked them if I could take a tour of the kitchen and write a review.  That’s when Mr. Corrao offered to show me how to cook pasta the Italian way, so we came back again, and I cooked with Pietro Mure, the chef who worked on a cruise ship for 10 years.  Pietro is Italian from Napoli, and the things he showed me, I never could have imagined the way Italians cook pasta! 

 

The second time we ordered for appetizer bruschetta with buffalo cheese and tomatoes with arugula.  It was excellent!  The mozzarella cheese was the best I’ve ever tasted.  It’s not the store-bought cheese, it’s actually restaurant quality.  And the tomatoes with arugula had the perfect balance of sweet and bitter.

 

For the second course I had rib eye steak, and my dad ordered octopus.  The steak was a bit tough compared to their filet mignon, but I loved it.  It was smoky and juicy, everything that you could ever dream about.  Honestly, I did not like the octopus, but I never liked octopus.  My dad though it was perfect, and he tasted lots of octopus before, so if you’re an adult, you will probably love it too.

 

And for my favorite part, the dessert, we ordered the cannoli and profiterole.  The cannoli, in my opinion, was not very good because it was too crunchy and had too much cream for me.  It was overwhelming.  But the profiterole was perfect!  I loved the chocolate and the cream inside.  Also, the strawberries added a fresh zing to the chocolaty dessert.

 

The atmosphere in the restaurant was very good.  They had the right amount of chandeliers to give the place a fancy shine.  Also, they had TV’s to make it look more modern, and they had art on the walls to show that they are also from the old world.  The restaurant did not have any music, which is good since it gave me and my dad a chance to talk about this review.

 

Overall, I give this restaurant 4.5 stars for food (since it was absolutely delicious), 3.75 stars for service (I’ve had better service), and 4.75 stars for atmosphere (the bathrooms and everything was perfect). 

 

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Cooking Lesson

 

As soon as I went into the kitchen, Pietro gave me an apron and gloves, and we started cooking.  First, we took out some pasta from the fridge and put it into the boiler.  Then we got a frying pan, put on pasta sauce, some cherry tomatoes, and started frying it all up.  Next, we got a different pan, put into it a lot of mussels and added oil.  Then we took the pasta sauce off the flame and we put the mussels on the fire.  A lot of fire started to shoot out of the pan, reaching all the way up to the ceiling.  Then we shook it around, put even more oil on the pan, and took it off the fire.  Then we put the pasta sauce back on the fire.  Then we took the boiled pasta, held it above the boiler for 3 seconds for the water to drip off and then put it into the pan with the red pasta sauce. 

 

The way we cooked mussels was that we added pasta water into the frying pan.  We did a similar thing with the pasta sauce: first we put in pasta water into the frying pan, then we put in pasta.

 

Pietro showed me how to flip the pasta in the pan, but when I tried to do it by myself, it did not work too well.  Then we took the pasta and the mussels off the flame, took a deep plate, and I put the pasta in it, and twisted it in the end, just like Pietro showed me.  It’s called “presentation.”  Then we had to wipe the sauce drippings off the sides of the deep plate before the waiter served it to the customer.  And they didn’t even know that their fancy dinner was prepared by an 11 year-old kid!

 

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