Ortygia (Bradenton)

Antipasto Ultimo: Torta di Carciofi, Torta Rustica, Portobello Ripieno, Peperone Ripieno, Pate di Pollo con Pistachio, Pate delle due Sicilie, Bruschetta con Caponata
Farsumagru
Amberjack Special
Dessert Sampler: Lemon Parfait, Chocolate Pate, Citrus Baklava

In preparation for this rare jaunt to Bradenton and Ortygia Restaurant, Our Protagonist poured over the online menu, made a strategy, and then browbeat his dining companions (four all told, this time) to go along with his selections for maximum menu coverage.  Hence, the Antipasto Ultimo; an extensive but so-worth-the-price sampler of the best antipasti that Ortygia has to offer.  The Torta di Carciofi was described as "Artichoke, Caramelized Onions, and a 'touch of sweetness.'"  The other torte consisted of ricotta with provolone and Reggiano Parmesan on a layer of prosciutto.  To be honest they both had a wonderful "touch of sweetness"; the edge went slightly to the Artichoke version, because those caramelized onions just had such a wonderful flavor, but that's only if one really has to choose.  Get both and stage your own debate.  The Portobello Ripieno featured a portobello stuffed with sweet Italian sausage, Gorgonzola, spinach, and marsala.  Yes, it was as good as it sounds.  It's "ripieno-ed" companion was a sweet red pepper stuffed with provolone, Reggiano, tomato, pine nuts, red currants; the ingredients list alone is making Our Protagonist hungry again.  It was a push which was better; it simply comes down to if you're more of a pepper person or mushroom.  Then came the two pates (did we mention we're still only on the appetizer?); the first, chicken, basil, caramelized garlic done "country style" with pistachios was very tasty.  But here Our Protagonist will happily plant his flag; the "Two Sicilies" pate, a "Classic Monzu mushroom pate" with capers, olives and dry marsala was not just a dramatic chestnut brown, but the fascinating earth tones of the dish made one sorry there wasn't more.  The final antipasto offering was the Bruschetta con Caponata, which featured sweet and sour eggplant, a Mediterranean vegetable medley, salted capers, celery, and olives, and was served with Italian pesto crisps.  Wow.  On second, no, third thought, don't make any decisions; just order this for table and slowly work through the myriad flavors.  This is experiential food which you can't find other places; this is why one diets; so they can not feel guilty about indulging in such wonderful pleasures as this kind of meal. 

Our Protagonist went with the Farsumagru as his main course upon recommendation from Gaetano, the chef/owner.  Sirloin stuffed with prosciutto, provolone, sweet sausage, egg, asparagus, and pancetta, and braised in red wine and tomato was yet another hearty combination of flavors.  One could quickly become addicted to this style of cooking!  The Amberjack special of the evening, which some of the dining companions chose featured caramelized fennel as the accompaniment, which is one of Gaetano's specialties in terms of treatment.  One should always try to find something with fennel to get the full sense of the Chef's talents.  For dessert, since everyone was in a sampling mood, naturally, the dessert sampler was chosen.  Everything was just as it should be; the Lemon Parfait was perfectly light, the Pate was perfectly rich in its chocolaty-ness, and the Citrus Baklava was a yet another eye-opening flavor combination and "riff" on the Mediterranean staple.  Our Protagonist is exhausted just going back over all of these foods, but would not be sorry to see any of them on his plate again.  And some just might be obsession-worthy, even. 

Ortygia Resturant

1418 13th Street West
Bradenton, FL 34205-7239
941-741-8646