Events

World Pasta Day October 25th

Join Us to Celebrate the World Pasta Day on October 25th ( we will celebrate till the end of November Friday and Saturday excluded)

For each Pasta special entree you will get a wonderful glass of our exclusive imported Italian wine ( Famiglia Bonato)

 


Events

Homemade Beet Maltagliati Pasta

Join Us to Celebrate the World Pasta Day on October 25th ( we will celebrate till the end of November Friday and Saturday excluded)

For each Pasta special entree you will get a wonderful glass of our exclusive imported Italian wine ( Famiglia Bonato)


Events

Homemade Lamb Ravioli served with Sage, Butter & Mint

Join Us to Celebrate the World Pasta Day on October 25th ( we will celebrate till the end of November Friday and Saturday excluded)

For each Pasta special entree you will get a wonderful glass of our exclusive imported Italian wine ( Famiglia Bonato)


Events

“Trafilata al Bronzo” Acqua Alta Homemade Pasta

Join Us to Celebrate the World Pasta Day on October 25th ( we will celebrate till the end of November Friday and Saturday excluded)

For each Pasta special entree you will get a wonderful glass of our exclusive imported Italian wine ( Famiglia Bonato)


Events

Chocolate, Ricotta & Pumpkin homemade Ravioli

Join Us to Celebrate the World Pasta Day on October 25th ( we will celebrate till the end of November Friday and Saturday excluded)

For each Pasta special entree you will get a wonderful glass of our exclusive imported Italian wine ( Famiglia Bonato)


Food

Home Made Pasta using 100% Venetian Technique

House made Mafaldine, also known as Reginette /Italian for Little Queens/, is a ribbon-shaped pasta with wavy edges. Mafaldine were named in honor of Princess Mafalda of Savoy in Naples /Italy/ in 20th century.
Enjoy today with any availabe Acqua Alta signature sauce

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Events

Best of Tampa Bay 2017 Creative Loafing

Best Real Taste of Europe Without Traveling

If you’ve never experienced the serendipity of wandering into a real Italian trattoria to be spoiled by the enthusiasm and generosity of la dolce vita, the sweet life, Acqua Alta is that adventure. Transplanted Venetians Leonardo and Rimma Castaldi and pescetarian chef Paolo Polo (yes, as in Marco) bring their magic to the corner of McMullen Booth and Enterprise roads. This is not Nonna’s red-sauce cuisine. —Jon Palmer Claridge

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