Each pasta dish at Matteo’s Ristorante Italiano is made fresh to order with ingredients freshly sourced from local farmers. The best recipes from Northern Italy inspire chef Angelo Auriana to combine tradition with innovation, resulting in pasta dishes like the mandilli di seta, light handkerchief egg pasta with almond basil pesto, or the modenesi, a parma prosciutto-filled pasta with pistachios, mortadella and truffle butter sauce.
The menu is filled with both rich and light starters, with many vegetarian options. Main dishes explore sea and land, including braised rabbit leg, slow-roasted pork belly, Mediterranean sea bass, lamb chops, baked sea scallops, seared Prime New York steak and more.
Desserts shouldn’t be missed. The restaurant makes its own ice cream and sorbets, with flavors including chocolate, caramel, pistachio, lemon, mango and coconut lime. Or try the flourless chocolate soufflé, or go traditional with cannoli Siciliani with house-made shells and orange marmalade, or the cioccolatissimo, a dark chocolate cake with white chocolate Chantilly cream.
The Venetian, 702.414.1222
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