Tucked away on picturesque Palm Avenue in a small two-story home built in 1926, CasAntica is one of Sarasota's prettiest Italian restaurants. Owned by Pietro Migliaccio and his wife Susan, who also ran the critically acclaimed Café Gabbiano on Siesta Key for many years, the couple retired in 2014 and sold their beloved CasAntica to new owners Roberto and Emilia Ercolani who hail from Rome. Unfortunately Chef Angelo DiFiore also left, but has finally opened up his own restaurant Angelo’s Ristorante on South Tamiami Trail, which has already created quite a buzz. The new menu still features both Southern and Northern Italian dishes such as Nodino di Vitello, a 14-oz Veal Chop sautéed in porcini and wild mushrooms sprinkled with truffle oil, as well as house-made pasta choices including Linguine Boscaiola, Spaghetti Carbonara, Linguine con Vongole, and Linguini Piscatore with mussels, clams, shrimp and calamari in a light tomato sauce, but unfortunately the fresh linguine in both dishes were quite mushy and the Bruschetta Romana was uncharacteristically bland, which is curious given the Italian heritage of the new owners. Perhaps the chef was having an off-day, but with so many great chefs in the Sarasota area, it may be time to spread our wings and explore other Italian culinary nests.
The Cas'Antica menu
Bruschetta Romana with cherry tomatoes, fresh basil and garlic with extra virgin olive oil drizzled over slightly toasted bread
Caprese Cas'Antica with Buffalo Mozzarella, Prosciutto di Parma and fresh tomatoes
Calamari Fritti
Insalata Tre Compari with radicchio, baby rucola and endive in a fresh citronette dressing
Linguine Pescatore with mussels, clams, shrimps and calamari in a light tomato sauce
Homemade Lobster stuffed Ravioli served in a creamy tomato sauce with cheese
Linguine Boscaiola with fresh wild mushrooms in a light white wine and a natural broth sauce, topped with grated parmiggiano cheese
Gamberoni Terramia made with local Jumbo Shrimps flash cooked in white wine, fresh cherry tomato, garlic, onion and extra virgin olive oil and served over sautéed spinach
Linguine alle Vongole white wine, garlic, olive oil and herbs
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