wellington | table
Signature Dish
Giuseppe’s Italian Ristorante Features Zuppa Di Pesce Dish Story and Photos by Julie Unger
Authentic, homemade Italian cooking is an art, and Giuseppe’s Italian Ristorante has been bringing its familiar meals to Wellington since 2007. The restaurant now has two locations, both offering the same delicious dishes that the community has enjoyed over the past decade. Owner Joe Cooper chose Zuppa Di Pesce as the restaurant’s signature dish. “It’s our flagship entrée,” he explained. “It covers all of the seafood that we sell, and it’s an iconic Sicilian dish.” Everything that comes out of the kitchen at Giuseppe’s is freshly made, Cooper said. “We make everything to order,” he said. “It may take a few more minutes, but you know the old saying, everything worth waiting for is worthwhile waiting. Good things come to those who wait. That’s our motto.” Zuppa Di Pesce at Giuseppe’s comes with jumbo shrimp, calamari, clams and mussels sautéed with garlic, basil and olive oil in a marinara wine sauce, served over linguine. “It usually means fish soup,” Chef Joseph Marchese said. “It was a traditional dish back in
the old days. People used to come into port — because Sicily was a port town — and basically, they would take all of the leftovers, throw it into a pot and make a soup out of it, and it became fish soup.” This would be a typical meal in Sicily, but here in Wellington, Giuseppe’s does things a little differently, while keeping the authentic flair. The meal is one of the restaurant’s most popular dishes, Marchese said, and should be one of the signature dishes at any good Italian restaurant. “The seafood combination just tastes good,” he said, pointing out that other pastas besides linguine can be used. Other entrée favorites include Pasta Giuseppe, Veal Saltimbocca, Chicken Margherita, Spaghetti alla Carbonara, Fettuccini alla Panna and Fettuccini Florentina. wellington the magazine | april 2016
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