Food Dudes
Sorella Ristorante Italiano Authentic Italian cuisine, family atmosphere nothing short of ‘fantastico’
Tutto Mare at Sorella proved to be a hit for the Food Dudes.
Photos by Greg Nichols
H
ave you ever been to Bonito, Italy? Many of you probably haven’t. No need to worry though, for a taste of Bonito can be found right here in southwest Bakersfield at Sorella Ristorante Italiano. Since Sorella’s inception in 1993, this fine establishment — created by owner Annunziata (Nancy) Cristallo, and her two daughters, Laurel Swift-Floyd and Lilian Larson — has been whetting the appetites of Bakersfield residents. After spending 45 minutes with Nancy in an engaging conversation, us Food Dudes learned much about her deep roots. As one of six children, she immigrated with her parents to Boston, and shortly after moved to
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Bakersfield Life Magazine
Visalia, Calif., to setup shop and pursue the American dream. The original Rosa’s Italian Restaurant in Visalia soon branched out to Rosa’s in northeast Bakersfield, Sorella in the southwest, and Rosa’s at Pismo Beach. Many of the same family recipes are used daily; however, Sorella has had to adapt to the desires of its clientele. Numerous items are handmade like the dough, meat filling and pasta. With a great demand for an Italian restaurant in the southwest, Nancy recognized this opportunity and opened new doors. With offerings of various pastas and meats, a tranquil yet delightful ambiance, and the musical flavors of Frank Sinatra, we are thankful Nancy poured in all of her live savings to achieve her dream.
March 2013
Appetizers Derek: We started our meal off with warm French bread and Sorella’s surprising puttanesca sauce. It’s a green sauce with bell peppers as a key ingredient, and seasonings that produce a warm, fiery sensation comparable to the spicy personality of most Italians. Ask your waitress for the back story — the dish is named for a “wicked woman of the night.” David: The matriarch, Nancy, then brought us two more appetizers: the bruschetta pizza and sauteed mushrooms. If you like spicy, you have to try the mushrooms — just enough spice and with parmesan cheese bordering the plate. Vin: For the bruschetta, instead of using sliced French baguette, pizza dough is used