PORTLAND'S ITALIAN HERITAGE

There is a large Italian population in Portland, but not necessarily a "Little Italy". I missed the Italian Expo but got a taste with a restaurant and dessert. So I dined at Cinque Terre, one of the restaurants that provided the food.

“Fresh fish, rocky harbors and the sights and sounds of a vibrant port city.” Cinque Terre Ristorante, is located in Portland’s historic Old Port district at 36 Wharf Street. It is a restaurant “where dining in the Italian tradition is encouraged. Fresh herbs, organic vegetables, local mushrooms, freshly made pastas, and meat and fish dishes are carefully and tastefully prepared. Cinque Terre’s pace and its location, in an old ship chandlery building, invite guests to linger and enjoy wines from their Wine Spectator award winning selection and sample traditional desserts, bold espresso drinks and Italian aperitifs.”

I sampled Lee Skawinski, Executive Chef and Co-Owner’s tasting menu. Three Amuses: Amuse of Raw Winter Point Oyster, Prosecco Mignonette, Sun Gold Tomato and Ricotta Sforniato; and Heirloom Tomato Arancini. Antipasti : Prime Beef Tartare, Asiago Bruscetta, Sunny Side Quail Egg, Olivia’s Garden Organic Greens. Primi: Alto Asiago Speck Risotto, Black Trumpet and Shitake Mushrooms, Parmigiano Reggiano. Secondi: Zuppa de Pesce, Local Cod and Mussels, Gulf Shrimp, Fennel, Spicy Tomato Brodo, Anchovy Crostini; Cast Iron Duck Breast, Itlaian Farro, Roasted Root Vegetables, Fig Mostarda. Fromaggio: Vermont Burrata, Wild Maine Honey, Spiced Walnuts. Dolci: Vanilla Bean Panna Cotta, Strawberry Semifreddo, Maine Blueberry Crisp.

It’s tough enough to get authentic gelato in New York. “ In the short time they have been in Portland, Donato Giovine and Mariagrazia Zanardi’s Gorgeous Gelato has become a ‘must-visit’ stop in the heart of the Old Port; known for the velvety texture and the intense flavor of their Gelato, which contains the finest local whole milk and the best heavy cream and sugars. They use no artificial sweeteners or flavors, no hydrogenated fats and no emulsifiers. Instead their Pistachios comes from Sicily, their Hazelnuts are imported from the Piedmont region of Italy and they use the best available selections of cocoa and coffee. All this makes their Gelato a healthy product, made daily with fresh and all-natural ingredients and containing 70% less fat and fewer calories than American premium ice cream.”

I sampled the chocolate and hazelnut to get the best idea of how the gelato tastes. They also sell gelato pops, complete with the hard chocolate shell and stick.

During my short stay in Portland and with a full itinerary I managed to visit and sample many of the gelatos in two visits, which was most likely due to its location on Fore Street, just down the block from the Portland Harbor Hotel.