No passport necessary, folks. No need to convert the moula. Keep the bags unpacked, and hop on board because this column is dedicated to exotic cultures in your own backyard. I present to you, the second stop on our Around the World series, Pepperoncini Sotto.
Ah, yes, it was only a matter of time before I arrived in the motherland. Okay, so maybe it’s not gondolas and vineyards, but I’ll settle for some quality Italian in my backyard. I’ll be honest, when I was granted permission amongst the Dish gods to explore Phoenixville’s diverse flavors, I couldn’t wait to cover Italy!
Chef Paul DiBona definitely shows a passion for Italian cooking. When he’s not at his Conestoga location, he’s bringing his own Italian flair to Bridge Street. Folks, if you’re hankering for some out of this world Italian, nothing should stop you from placing Pepperoncini Sotto at the top of the list. Bypass the chains because what you get from Chef Paul and his kitchen is the real deal, created with true passion.
Pepperoncini Sotto’s reputation goes beyond a fantastic menu, as they also make a great contribution to the downtown nightlife. A trip downstairs, below the Main Stay Hotel, you’ll make way to the dimly lit bar area. This is no ordinary bar, and it is one of my personal favorites. Yes, it has flat screens, chalkboards and a jukebox, but removed from the equation, you’ll find yourself in Pepperoncini’s very own wine cellar. It’s warm, welcoming and very intimate. All fantastic components that work well with their lineup of wines, spirits and menu items.
Speaking of menu, join me on this roller-coaster of flavors. I have Italian Lager, Peroni, coursing through my veins in conjunction with my Italian blood. Let’s truly see if Pepperoncini Sotto lives up to this Around the World segment. I’ll give you a hint — it does!
The weather beckons for it, as well as the photos. It makes perfect sense to take this to the streets. Pepperoncini has seating available just at the foot of the steps and along the sidewalk. Chef Paul joined me and travel partner, Amy Strauss, to give a play-by-play of each dish.
As of late, some fabulous new menu additions have made their way to my plate. Bestowed upon us, was a fantastic first round of appetizers: Fried Mozzarella “Monete” and Parma Pomodoro (both pictured below). One of my most favorite things in the world is cheese. One of my most favorite cheeses in the world is Mozzarella. And now, one of my most favorite appetizers is the Monete from Chef Paul. Bam! Three helpings of fried cheese with a spread of color and sauces! Full on flavors!
You wouldn’t expect it, until it makes way from your fork to your palette (unless you paid attention to the menu description), but the marinara is spicy. Packs a slight zing! The balsamic helps tame the spice and calms the palette with vinegar flavoring. And of course, what’s Italian food without the pesto?
Before I move forward, an extra level of appreciation comes from the loaf of Italian bread and plate of olive oil at the table. This may be small and something you may neglect, but this is the true Italian way. Not garlic knots or toasted bread sticks, but olive oil sprinkled with pepper. That’s how it’s done!
Moving forward, the Parma Pomodoro was another spread of Italian delights: Mozzarella, Roasted Tomatoes and slices of Prosciutto. Simply marvelous! If it ended right there, I’d say my trip was complete, but that’s just not the Chef Paul way. He followed these appetizers with a tray of baked clams. Clams that have it all — roasted peppers, garlic, herbs and butter (pictured, to left). They melt in my mouth and warm my Italian heart. Of course, the garlic did a number on my breath, but that dilemma is last on my list. Right now, my true love lies in these clams! Now, onward to the finale, and another round of drinks.
Little space was left on the table, which was covered with three crucial elements of Italian cuisine: chicken, pizza and pasta. These were anything but run of the mill. As bizarre as some of these dishes may sound, it works, it’s delicious, and by golly, it’s fun! So here it goes.
A bowl that has yet to make the menu included Cavatelli with oven-roasted butternut squash, fresh sage & toasted hazelnuts in sweet and nutty brown butter (pictured, to left), perfect for the fall season. To my right, the Chicken Involtini (pictured, below) proved to be just one of my flavorful favorites of the evening. This plate was packed with stuffed chicken breast with goat cheese, roasted peppers, baby spinach and garlic pan sauce. I probably devoted too much attention to the chicken, but had to make room for the Faccia Brutta, a close runner-up. Ah, the Faccia Brutta, a pizza that packs a surprise and a name that made me chuckle. I’m not going to divulge the inside joke, but I will share the details.
If you follow my other adventures, you know I have a pizza column. Every month, I set out to explore the best pizzas Phoenixville offers, and I got to tell you, Chef Paul, you made the list. This pizza is climbing the charts because this pie is more than cheese and sauce, this pizza is topped with a …. fried egg? Yes, an egg, but it works. This pizza brings another level of flavor and creativity to pies. But that wasn’t the only component that makes this plate extraordinary. It’s the spicy pancetta that made my eyes bulge. It was unexpected, but welcomed. Fantastico!
So how do I feel about Pepperoncini Sotto? Well, after that run down of menu items, stuffed. How does it fare as an addition to Around the World? Outstanding! Chef Paul spoiled my love for Italian and cheeses in general.
Skip the corporate chains and make your way to Pepperoncini Sotto. This earned the check off my Phoenixville passport. Until then, join me on my next destination as I see what other diverse flavors Phoenixville has in store!
Find Pepperoncini Sotto at 184 Bridge Street in Phoenixville, or online at pepperoncinirestaurant.com/sotto.
Photographs credited to Amy Strauss.
