Tag: Chefs Fabrizio

Twin Chefs Fabrizio and Nicola Carro Introduce Tantalizing New Offerings

Piedmontese twin Chefs Fabrizio and Nicola Carro will give foodies a reason to celebrate this spring with their delectable new menu offerings, reflective of the same authentic Northern Italian ingredients that have made Quattro Lincoln Road’s finest Italian dining destination.

“After returning from a trip to our hometown in Italy, my brother and I wanted to share some of the amazing dishes that make food from the Piedmont region so unique”, says Chef Fabrizio Carro. “In celebration of the new season, we are adding some great new dishes to the menu.” adds Chef Nicola.

Debuting on the dinner menu is a selection of new antipasti ($15-$21) including prosciutto cotto tartufato, mousse di ricotta di buffalo, mortadella al pistachio e salame Felino e gnocco fritto – Italian truffle ham, mortadella and Felino salami with buffalo ricotta cheese and fried gnocchi and mini arancini di prosciutto, mozzarella e porcini – miniature rice balls with ham, mozzarella and porcini mushrooms, served with a marinara and fresh wild mushrooms.

New zuppe ($15-$18) selections include di faro e verdure con Robiola Bosina – a faro grain soup with vegetable ragu and creamy Robiola Bosina cheese and di mare alla Genovese con crostoni di pane di Altamura – seafood soup with Altamura bruschetta. Insalate ($13-$16) additions feature the panzanella con gamberi dolci e melone – Quattro’s take on the rustic Florentine bread salad with melon, mixed vegetables, Italian croutons and Laughing Bird shrimp or the mini rape con caprino soffice e cicoria – oven roasted baby beets with goat cheese mousse and red vinegar dressing.

Must try primi piatti ($19-$25) include gnocchi di zucca noci e gorgonzola – pumpkin filled pillows with a gorgonzola and walnut sauce; strozzapreti con salsiccia broccolini e pomodorini – hand made strozzapreti pasta with Italian sausage, broccolini and cherry tomatoes and the culurjones con ricotta di pecora mentuccia e limone con crema di zucchini e pachino – house made Sardinian ravioli with sheep’s milk ricotta, mint lemon zest in a zucchini tomato sauce.

Diners will not want to miss out on Quattro’s delectable new mainplate offering; medaglioni di vitello alla senape cavolfiori e asparagi – seared veal medallions with Dijon mustard sauce, multicolor cauliflower and asparagus ($39). To make each meal complete, try one of Quattro’s signature cocktails or fine Italian wines.

Several of the new dishes are also available at lunch, as well.

Quattro Gastronomia Italiana, located on 1014 Lincoln Road, is open for lunch and dinner daily. For reservations, please call 305-531-4833, or visit

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