Dining Out near arcadia and drinking! ^ 3146 E. Camelback Rd. • 602.522.2288 Delux Delux has been serving up award-winning, gourmet burgers since 2005 and continues to be one of the Valley’s hottest spots for lunch, dinner and late-night eats. Enjoy our unique selection of 40 beers on tap and don’t miss our out-of-this-world sweet potato fries “a la carte” with our house aioli. www.deluxburger.com. La Fontanella Italian Restaurant Award-winning rack of lamb, ossobuco, homemade gnocchi, manicotti and ravioli, great Dover Sole, and homemade Berto’s Gelato. Served in an Italian villa-like dining room. Serving dinner every night, 4:30-9:30 p.m. See our ad in the dining section 4231 E. Indian School Rd. • 602.955.1213 La Fontanella $44 Italian Treat Tee Pee Mexican Food Tee Pee’s Wall of Fame tells you everything you need to know about this family owned and operated eatery, which has been woven into the fabric of Phoenix for nearly 40 years. Tee-Pee has served its home-style Mexican dishes to world-famous comedians, athletes and even Presidents, and they all come back for more. See our ad in the dining section Join us for Sunday Funday! 4144 E. Indian School Rd. • 602.956.0178 Attn: Restaurants, Bars & Food Joints: Call Donna at the Arcadia News and À nd out how your place can become part of our Dining Guide: 602-840-6379. 4121 N. 44th St. • 602.840.0630 Pete’s Fish & Chips Pete’s Fish & Chips has been serving up tasty burgers and their famous ¿ sh and chips since 1947! Family owned and operated, Pete’s has eight convenient locations throughout the Valley waiting to serve you and has earned the title of Phoenix’s fastest ¿ sh! See our ad in the dining section 4900 E. Indian School Rd. • 602.957.0152 Black Forest Haus Chef Klaus Baechle, formerly of Flagstaff Mat- terhorn Grill welcomes you to the Black Forest Haus. Feast on German cuisine with complete dinners starting at $15. Stop by for Sunday dinner or join us for a romantic Valentine's Day dinner with chocolate fondue. See our ad in the dining section Revo Burrito Another delicious concept from Lenny Rosenburg’s Restaurant Group, creators of Zen32 and Delux. It is our mission to provide all-natural, delicious, Mexican food in a fast-paced, yet casual dining atmosphere. You can call-in your order and pick it up at the takeout window, which has its own parking spaces right in front. www.revoburrito.com. See our ad in the dining section 3154 E. Camelback Rd. • 602.522.6255 2515 N. Scottsdale Rd. • 480.990.2433 Atlas Bistro b.y.o.b. An award-winning dining destination with a BYOB policy that allows our guests to bring thier ¿ nest wines to pair with our Chef Tastin Menu, Prix Fixe, or A la Carte options. Organic, hand foraged, local, wild, line caughts and sustainable are just some of the terms you will ¿ nd on our daily revised menu. www.atlasbistrobyob.com B l a c k B l a c k Fo r e s t Fo r e s t H a u s H a u s 7217 E. First Street • 480.398.3020 Iruna Spanish Kitchen Iruna is a casual Basque in À uenced Spanish restaurant. Imbued with the À air of northern Spain and the Pyrenees mountains, Iruna brings the À avors and culture of Spain to Old Town Scottsdale. The romance of Hemingway fused with local produce, seasonal menu, and well- crafted drinks pair with a carefully selected wine list to provide a unique and unparalleled dining experience. See our ad in the dining section 2820 E. Indian School Rd. • 602.957.7540 Manuel’s Mexican Restaurant & Cantina The Salazar family has been serving award-winning Mexican food since 1964. Manuel’s new Fiesta Hour features a terri ¿ c $4 food menu which includes Mexican sliders, street tacos, mini-corn crisps and taquitos. You’ll also want to try our famous margaritas! Fiesta Hour is 3pm to 6pm Monday-Friday and 10am-4pm on Saturday. See our ad in the dining section

Page 33 February 2011 Italian Food Valley beckons during holiday trip SPECIAL TREAT [Editor’s note: This month, food writer Gabe Bertaccini files his report from his home in Italy.] Parma, home of quality Parmigiano Reggiano. By Gabe Bertaccini This year, during my yearly trip back to Florence to spend the holidays with my family, I couldn’t help but take them all to what we call the Italian Food Valley. Located between the pointed peaks of the Alps and the green slopes of the Apennines, there is a vast plain created by the gentle waters of the great Po River, the largest in Italy. To the west you will fi nd the farmlands of Piedmont and Lombardy, the land of rice fi elds and pastures; while to the east the Po River delta fans open before it joins the Adriatic Sea. At the center of this expansive territory, covered with rows of trees and streams, tended to like a garden, you will fi nd the Italian Food Valley. The fertility of the land, ancient traditions and entrepreneurial spirit of its inhabitants has given birth to incredible food products. And then there is Parma and its province, nearby Reggio Emilia and Modena, where you can fi nd many of the best local salumi, Parmigiano-Reggiano, pastas and vegetable preserves in all of Italy. Its piazzas are like living rooms and every building is a work of art. In this elegant, Northern Italian city, you live well and eat even better. The quality of life is very high, the people are well educated and the pace is slow and relaxed. It has always been considered the capital of the area, with its culinary specialties known throughout the world, one of which is prosciutto. Since the Roman Age, there has been a demand and an appreciation for aged prosciutto from Parma, and more speci fi cally Langhirano that is known as the land of prosciutto. The men who work at the Istituto Parma Qualità decide the fate of tens of thousands of legs of prosciutto crudo per year. While there are more than 30 types of prosciutto, most Americans have heard of Prosciutto di Parma, which has been praised for its fl avor for over 2,000 years. However, every region in Italy that has pigs makes some variety of prosciutto, but only a few are available outside of Italy. The quality controllers stick a thin horse bone into each leg, remove it and then smell it. In silence, the quality controllers carefully select the prosciutto based on experience. The hams that pass the test are branded with the ducal crown with fi ve points. Now the meat begins its long transformation processes, from salting to aging, to fi nally become the king of cured meat. Craftsmanship and excellent ingredients are necessary for a good prosciutto crudo di Parma Dop, but what makes it truly unique is the fresh Versilia air that blows through pine forests and chestnut groves. In fact, this area is recognized for its special microclimate, caused by the air that blows up from Versilia. The wind softens as it passes through the olive and pine groves of the Val di Magra, dries as it reaches the Apennines and is enriched by the perfume of chestnut before it arrives in Parma, giving the prosciutto its unparalleled sweetness. Prosciutto di Parma is made by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat. After the ham has been salted, it is washed, dried and left to age in aging rooms for 10 to 12 months. Located along the road indicated as “la strada del Prosciutto e dei vini dei colli di Parma,” the town of Langhirano has become what it is today thanks to the resourcefulness of its butchers and the favorable climate. In De Re Rustica , Varrone wrote that the local inhabitants raised large herds of pigs and were particularly skilled in curing ham. In the 2nd century, Cato wrote De Agricoltura and included a technical explanation for making prosciutto, a process that has essentially unchanged. Culinary references made to Prosciutto di Parma can be found in the Libro de Cocina , written in the second half of the 14th century, the wedding menu of Colonna in 1589, and the precious text written by Carlo Nascia, Ranuccio Farnese’s private chef in the second half of the 17th century. Continued on page 35 Italian Restaurant $ 44 Italian Treat! Includes... 2 Soup or Salad + 2 Dinner Entrées + A Full Bottle of Wine *from Proprieter’s Selection Open Mon-Sun: 4:30-9:30pm Offer valid with payment in CASH ONLY. 3 couples per table maximum. Must bring this coupon. Offer not valid with other promotions, special events, or on February 14th. Expires: February 28, 2011. 4231 E. Indian School Road • Phoenix 602.955.1213 Serving the Valley for over 27 years Make Make Valentine’s Day Valentine’s Day Reservations Reservations Now! Now!