wellington | table Centanni Café serves its salmon piccata dressed in a white wine and lemon sauce with capers and roasted red peppers, accompanied by a red-white quinoa mix.
Classic Italian Cuisine On The Menu At Centanni Café
Story and Photos by Jack Lowenstein
‘Centanni’ means 100 years in Italian, and Centanni Café owner Fidel Alvarez hopes to reach that many years at his new location in Wellington’s Village Walk community. The restaurant has been at the location just off Lyons Road approximately one year after holding its grand opening in December 2016. Alvarez has been overjoyed with the response he has received from the community he is now immediately serving. Centanni Café is new to the residential community, but it has been in the western communities for more than a decade, originally located on State Road 7 in Royal Palm Beach. While the restaurant is particularly convenient for Village Walk residents, it is open to the greater Wellington community as well. Centanni offers classic Italian cuisine. For a restaurant that calls itself a café, it boasts a sizable menu with many options to choose from. If you were to ask Alvarez what he would recommend for your first time at the café, he’d probably suggest the salmon piccata served
with quinoa. “This dish is a sauté with white wine and lemon, a touch of butter and capers,” Alvarez said. “In my picatta, I like to put a little roasted pepper, just because of the color. With food, you’ve got to catch the eye, too. It’s not just flavor, but also the colors.” Alvarez only recently began using quinoa as a main side option. “I wasn’t even familiar with it, but my chef, he is from Peru, and this comes from Peru, so he was knowledgeable of it,” Alvarez said. “So, I told him, ‘Let’s see how the customers react,’ and it was very good. It’s different, and it tastes good. Quinoa is something that you can put on salads and as a side dish. You can do a lot with it.” One amazing homemade item found at Centanni is Alvarez’s fresh mozzarella, which is served on the Centanni salad and more. wellington the magazine | december 2017
Published on Nov 28, 2017
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