If you're looking for an authentic Italian dining experience and live in Torrance, CA or surrounding areas, then Primo Italia needs to be your go-to place. Heck... we drove 2 hours in rush hour traffic from West Hollywood and we would do it all over again.
We had the ultimate dining experience in one of Primo Italia's newest private dining rooms located in the back of the restaurant. This room is no ordinary dining room. The room looks and has the feel of being in the comfort of your own home. It is decorated so beautifully with a nice family style table right in the center of the room.
Chef Michelangelo Aliaga, is the chef of this amazing establishment and did the honor of telling us about each and every dish that was placed in front of us.
The table placed so beautifully and we were all ready to dive into the culture and food, that Primo Italia had to offer us. We had a menu showing what we were going to be eating for the night, but Chef Michelangelo went above and beyond and treated us to a plethora of delicious dishes.
We were started off with a prosciutto and melon appetizer... one of my FAVORITES. The prosciutto was sliced so thin and went so well with the melon.
Next up we had the Porchetta, which is baked aromatic Pork Belly. The Porchetta comes from Rome. It was so delicious!!
Then came another favorite of ours. STEAMED MUSSELS known as Cozze in Brodo. Y'all, these mussels were incredible and we got a giant bowl of them, and by giant I mean like a bowl full of 80 of them. Erika and I inappropriately had about half of them.... we couldn't help ourselves.
If you love truffles... then this dish is for you. Picci Toscani al Tartufo Nero, is a homemade rustic spaghetti, sautéed with traditional salsa umbra sausage & a touch of cream scented with shaved fresh black truffles. This pasta was absolutely to die for, it was so scrumptious.
I'm not a huge fan of pesto, however the Testaroli al Pesto dish completely changed my mind. This dish is a traditional pasta made using an ancient technique & cast iron pan, tossed with pesto sauce. Ok, now I love pesto!!
Pappardelle is our go to pasta! This next dish Pappardelle al Cinghiale was absolutely amazing. The noodles were cooked to perfection and the wild boar rage sauce was just mouth watering.
Onto the land dishes, we were started off with, Pollo al Mattone, better known as Mary's Chicken. It is a pan seared half deboned chicken served with mixed vegetables and potatoes, finished with a caper sauce. We love anything and everything that has capers on it so we clearly loved this dish.
Our last entree was Branzino ai Carciofi which is a Whole Mediterranean Sea Bass. The dish was absolutely exquisite.