The Italian ambiance, the freshly made pizzas and pastas, the familial welcome — all these await you at the city’s newest Italian culinary concept. At North Italia, the smell of Sicilian home cooking fills the air while the music sets the energy for an enjoyable evening out.
At the helm of it all is Chef Juan Diego, whose résumé includes The Mandarin Oriental and Faena, both in Miami.
In addition to honoring its country of origin, the restaurant celebrates the city where it resides. “The Fort Lauderdale location features coastal and water-inspired artwork on the walls and exterior spaces as a reminder of the neighborhood and surrounding area, including an array of images showcasing the charm of vintage Florida and the sun-soaked vistas of Miami’s beaches,” says Chef Diego. “Playful synchronized swimmers and a flashy 1954 Ferrari pay homage to the spirit and tropical aspects shared by both Miami and Italy.”
When it comes to food, there’s no shortage of authenticity. “The philosophy behind North Italia is simple — offering fresh, hand-crafted cuisine made with attention to detail. Each day, the team starts from scratch to create handmade pizza and pasta using the best ingredients to craft seasonally inspired and crave-worthy dishes,” adds Chef Diego.
Staff recommendations include the Braised Short Rib Lumache crafted with Parmesan fonduta, fresh horseradish, wilted arugula and herb breadcrumbs; the Anolini, a seasonal vegetarian-filled pasta; and the house specialty Bolognese with traditional meat sauce, tagliatelle, Grana Padano, wild oregano and extra virgin olive oil.
And of course, there’s pizza. Customer favorites include The Pig, crafted with salumi, pepperoni, spicy soppressata and Italian sausage; the Margherita, with mozzarella, fresh basil, olive oil, red sauce and an option to tie-dye it with a swirl of pesto; and the Naples White, with fresh house ricotta, pecorino Romano, wild oregano, extra virgin olive oil and red onion.
Some exclusive dishes and cocktails make this location stand out from others. “Dishes such as the Mediterranean Mussels, Tuna Crudo, Ricotta Cavatelli and Frittatine are only offered in selected locations,” says Chef Diego. “From the bar, One More Mambo is a cocktail crafted with Bacardi, Sailor Jerry, Italian apricot orgeat, pineapple and lime offered only in the Florida restaurants.”
Speaking of cocktails, North Italia is known for its wide variety. Local favorites? The Sicilian margarita made with El Mayor Reposado Tequila, Grand Marnier, Montenegro and fresh citrus; the Mulegrano featuring Bottega Barcûr Gin, pomegranate, lemon and Fever Tree ginger beer; and the Julietta made with ginger, vanilla Tito’s Vodka, Italian elderflower, lime and prosecco.
“At the core of the brand is a love for Italy,” notes Chef Diego. “North Italia is passionate about the culture, the history that is woven into the cuisine and celebrating the unique ingredients that make the menu so special.”
The Dish: Sicilian Margarita
Ingredients:
1.5 oz reposado tequila
1 oz. Italian orange liqueur (such as Gran Gala)
½ oz. fresh squeezed lemon juice (about ½ a lemon)
¼ oz. agave nectar
½ oz. red wine float (such as merlot, zinfandel, or malbec)
Ice
Method:
1. Add all ingredients to a cocktail shaker.
2. Make 6–8 quick shakes.
3. Pour into a glass.
