A Ca Mia

Providing enough food for guests to take some home is the goal.

In Northern Italy, pasta isn’t the exclusive foundation of a hearty dish. Chicken Lollo, for instance, brings together a mélange of red skin potato chunks, diced fresh tomatoes, roasted red and yellow pepper slices, and caramelized red onions to accompany sautéed chicken breasts. A delectable light white wine tomato sauce enrobes these colorful components, and black olives supply an earthy accent—plus a basil sprig garnish adds a heady fragrance. Although appearing on the year-round menu, this dish exemplifies comforting cold-weather fare.

CHOICES

Offered in a generously full size or a more modest portion enables the guest to fit this dish to their appetite.

TWIRL IT UP

Angel Hair Florentine, combining sautéed spinach, chicken, shrimp, white and Portobello mushrooms, and delicate pasta—all dressed in a light Marsala sauce with a touch of tomato—highlights the subtleties of simple ingredients married well, a hallmark of Italian cuisine.

ATMOSPHERE

Translating to “at my house,” A Ca Mia connects with guests at a warm familial level. Earthy tones make the dining room—furnished with Amish-made cherry wood tables and chairs—a comfortable place to linger over a cappuccino after a satisfying meal. An open kitchen that scents the air with enticing aromas invites guests to watch the sizzling culinary action or chat with a chef.

WHAT’S THE 411

Distinguishing attributes of Chef Paolo Nota’s style have always been a voluminous menu, which is supplemented by changing specials, and super-generous portions. For more than a decade, CIA-trained Chef Eric Murphy has partnered with him to become immersed in all the nuances of Northern Italian cooking, from making timeless classics to creating updated interpretations. The essential, defining element is making dishes fresh and to-order.

As a BYOB, guests may bring their favorite wine to dinner. Wine glasses are provided—and there’s no corking fee!