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One of the great mysteries of the desert, is the illusive treasure of good Italian food. Il Terrazzo at the fabled Phoenician Resort, is antying up with their new menu.

Good bread is not so easy to come by in many of our local restaurants. Il Terrazzo’s highlighted by a hand-crafted bread service showcasing numerous artisan loaves, baked everyday on property. All loaves of bread are available for purchase daily, for $5, just go to the restaurant. The “Master Baker” has a killer Chocolate Bread that’s part bread, part cookie, part muffin. It’s delicious.

Some dishes are happily to be expected such as homemade pastas like Agnolotti, but entrees like Tagliata (Black Angus Rib Cap with wilted Spinach and Squid Ink Gnocchi, served with Lemon-Horseradish Gremolata and topped with Crispy Calamari); and Cacciucco (Spicy Tuscan Seafood Stew with Plum Tomatoes, Sardinian Fregola, Squid, Clams, Shrimp and Mussels) will steal the show.

Chef de Cuisine Victor Casanova is presiding here and with a name like that to live up to, the food must be special. He most recently served as Sous Chef at New York’s Ocean Grill, a B.R. Guest Restaurant owned by Steve Hanson who once upon a time ago, brought the James Hotel and Fiamma Trattoria to downtown Scottsdale (now the Mondrian.) Many of Chef Casanova’s recipes come from his time working in small, family run restaurants in Tuscany.

Master Sommelier Greg Tresner has stayed – he’s been behind the award-winning Mary Elaine’s wine program — he’s “been spending so much time scouring Napa wines that the Italian pairings have been a great challenge for me. I’ve been having a lot of fun with it.”

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