It is always nice to be pleasantly surprised when visiting a new dining venue. This was the case when we stopped into Fresco Italiano to meet Chef Justin Hancock and explore his culinary options. A nice way to start is their housemade charcuteire plate featuring fresh baratta and a wide variety of imported meat choices that is sure to peak your interest and palate. Chef Justin also shared that soon he will be curing his own proteins in house.


Chef Justin Hancock

We highly suggest one of their flatbreads made fresh from their pizza oven with imported Italian flour. For more information on what kind of pizza oven is commonly used in dining venues like this, you can check out the online resources available.

The Marinara is a house specialty with a few old family recipes and worth a try. The rich Eggplant Parmesan with a plethora of creamy cheese and Marinara is the perfect way to experience a marriage on a plate. You certainly can’t go wrong with a perfectly prepared Bone in Veal Marsala on a bed of homemade angel hair pasta. If you desire a treat from the sea, the Gamberetto Shrimp Fra Diavlo with a large Langoustine is worth casting your net for. The most unique dish we enjoyed was Chef’s Porcini Risotto with 15 mushroom varietals that will be remembered for quite some time.

Keep an eye on this young Chef at Fresco Italiano as he brings his creativity to his sections of Meats, Seafood, Pasta, Risotto and Gluten Free and Whole Grain Pasta that is sure to satisfy your cravings as well as your wallet.