D'Acqua Ristorante Serves Authentic Italian Food
with a Seafood Emphasis

WASHINGTON, DC - (November 3, 2008) - Ask a group of people what their favorite food is, and many of them are likely to say Italian. But there are some big differences between traditional Italian cuisine and the Italian-American fare to which people in this country have become accustomed. One visit to Italy would leave Americans surprised to find such taste and menu option differences from what they are used to, back home.

"Even pizza, as America knows it, is not the traditional style of pizza that Italians gave to the world," explains Enzo Febbraro, co-owner and executive chef of Washington D.C.-based D'Acqua Ristorante. "Italian food has largely been Americanized in this country, leaving a lot of 'Italian' dishes somewhat unrecognizable."

In traditional Italian cooking, they use a lot of extra virgin olive oil, parmesan cheese, mushrooms, rice, sun-dried tomatoes, proscuitto, basil and garlic. They also tend to use more fish and seafood, rather than meat. Italian cooking focuses on fresh, less-processed foods that are patiently prepared to perfection. In contrast, Italian-American food uses much more meat, non-parmesan cheese, tomato sauce, and dry pasta. The latter version is also known for speed, as many places focus their attention on how fast they can prepare the dish, rather than how good it tastes once it's done.

"Real Italian food is comforting and satisfying. At D'Acqua, we focus on real Italian cuisine that keeps people coming back," adds Febbraro. "Most of the Italian-American dishes people are used to are not even on the menus in restaurants in Italy. One taste of authentic Italian cooking and it's easy to see why."For a taste of authentic Italian cuisine, try this easy recipe:

MACCHERONI WITH POLPETTE (MEATBALL)

Ingredient:
· 1 LB maccheroni pasta
· ** For the Meatballs **
· 8 ounces (200 grams) veal, ground
· An egg
· 8 ounces (200 g) freshly grated Parmigiano
· 8 ounces (weight; 200 g) bread crumbs
· A small pinch of nutmeg
· Olive oil for frying
· ** For the Sauce **
· 2/3 pound (250 g) each beef, pork diced
· 1x 3lb canned plum tomato
· A small onion
· A carrot, minced
· 3/4 cup olive oil
· Salt

Preparation:
Begin by preparing the sauce: Slice the onion and sauté it in the oil, and when it has become translucent add the meat. Cook, stirring, until the meat has browned, then add the tomatoes and carrot, and simmer for about three hours, checking seasoning towards the end of the cooking time.

Combine the ingredients for the meatballs and make them, rolling blebs of the paste between your palms to make balls 1/2 inch (1 cm) in diameter. Fry the meatballs until golden brown in olive oil and drain them well on absorbent paper.

Bring abundant salted water to a boil and cook the pasta. Drain the pasta, season it with most of the sauce, and place into the plates. Use the remainder of the sauce to season the meatballs, and sprinkle them over the pasta.

About D'Acqua Ristorante
D'Acqua Ristorante, owned by Chefs Enzo Febbraro and Francesco Ricchi, is located at 801 Pennsylvania Ave. NW in Washington, D.C. The restaurant, which features a coastal Italian menu with a seafood emphasis, was opened by the two highly acclaimed chefs in 2006, and has quickly earned great reviews. Enzo, a native of Naples, Italy, has traveled throughout Europe, preparing dishes at high-end restaurants and hotels. Francesco, a Florentine native, has owned a number of award-winning establishments, and has also hosted President George W. Bush. The restaurant is a popular political dining establishment that is frequented by the Washington elite, including senators, members of congress, and White House staff.

To learn more about D'Acqua Ristorante, visit the Web site at www.dacquadc.com.