- Oliver's Eating Out section
Salvo's may have changed its décor over the years, but it is still the popular, bustling little Italian eaterie it has always been.
Stepping inside the stylish dark exterior, diners immediately feel they have been whisked off to a trendy Milanese back street restaurant. Modern art adorns the brightly-colored walls and helps create an infectious, cheery atmosphere which lingers over the customers as well as the staff. A thick aroma of garlic and spices hangs temptingly in the air as noisy crowds peruse the varied menu.
The wide choice of dishes includes pasta and pizzas as well as mouthwatering specials such as prime sirloin steak with Italian seasoning, breast of chicken with stilton port and grapes and escalopes of veal in a wild mushroom, brandy and cream sauce. There is a good selection of wines and the House Red, a bottle of Montepulciano D'Abruzzo, is definitely worth a try.
For starters, the seafood salad was suitably refreshing and liberally sprinkled with prawns, mussels and squid. The Insalata piccante, a mixed leaf salad tossed with flash fried peppered chicken, roasted cashew nuts and olive oil, was deliciously warm and tangy.
The deep fried brie came served with a crispy coating and oozing with hot, creamy cheese on a bed of salad and raspberry vinaigrette. For the main course, the Tagiatelle Al Salmone was smothered in a butter and cream sauce, with chopped smoked salmon and plenty of black pepper, ideal for rich tastes.
For a pasta dish with a kick, the hot and spicy Rochette Ammatriciana comprised tomatoes, red onions, smoked bacon, green chillis and a sprinkling of black olives which leaves the taste buds sizzling.
Vegetarians have a good choice of meals to tempt them. The Penne Al Fungo, for example, is a delicious blend of pasta; tomatoes, garlic and mushroom topped with melted cheese. A side portion of Pizza al agio, a light and crispy pizza base smothered in garlic and olive oil, was enough to serve three and accompanied the mains perfectly.
The service was quick and efficient, staff were polite and helpful and the eating experience was a sheer delight.
Pinuccio ~ Pizza chef from 1977 - 1996.
He has made over 500,000 pizzas!!!!!
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