TAKE A JOURNEY TO SARDINIA
wellington | table
Zona Blu Brings The Unique Cuisine Of This Mediterranean Island To Life STORY AND PHOTOS BY MELANIE KOPACZ
Dare to be enlightened through an exploration of flavors from the Italian island of Sardinia in a culinary journey at the new local restaurant Zona Blu. The Sardinian style cuisine features an eclectic magic that makes for delectable culinary art with Mediterranean seafood, fresh-baked breads, unique cheeses and imported ingredients. “We love our island,” co-owner Debbie Marras Bautista said. “We wanted to do something that reflected our cuisine in Sardinia, our culture.” The restaurant is celebrating that uniqueness with the grand opening at its new location on Okeechobee Blvd., following a thriving first location in Broward’s Weston community. Sisters Debbie Marras Bautista and Sheila Marras David partnered with the menu’s creator, co-owner and Corporate Chef Andrea Fadda. “The common thread for all of us is that we’re from the island of Sardinia, and that was Andrea’s vision. After traveling the world as a chef, to have these dishes unique to the island on our menu, and that’s what sets us apart,” Bautista said.“We seem to have tapped into a niche. We’re not your typical Italian.” This is a cuisine that originated from a place in the world that’s so unique, it’s considered a “Blue Zone.” Sardinia is one of only five designated places in the world deemed by researchers as an area where people are known for their longevity, living 100 years and older.
(Clockwise from top left) The Salumeria platters feature imported meat and cheese choices; handmade pasta spun in the flaming cheese wheel and topped with shaved black truffles; Octopus alla Griglia includes crispy grilled Mediterranean octopus atop a colorful arugula salad; pistachio sorbet coated with pistachio crumbles; the flavorful Fregola Sarda ai Frutti di Mare features couscous-style pasta with mixed fresh seafood; the flaming cheese wheel is lit tableside for an incredible pasta dish; the pan-seared salmon special atop a bed of fresh vegetables; imported Italian extra virgin olive oil is available on every table; an array of delectable desserts featuring the homemade Seada con Miele Sardo; and don’t miss the signature appetizer Soufflé al Pecorino. wellington the magazine | june 2022 49