Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.
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Genuine & Inviting Trattoria Antica Serves Flavors from Southern Italy By Amy Rogers Photos by Ray Sepesy AT FIRST GLANCE, the tiny island of Ischia, off the coast of Italy, might not appear to have anything in common with the North Carolina town of Waxhaw, just south of Charlotte. But within a few moments of stepping inside Trattoria Antica, the connection starts to become clear. With rustic décor and an authentic menu, the eatery evokes its founder's home country, something Augusto Conte took great care to put in place. But it also pays tribute to a sensibility Owner Augusto Conte takes pride in Trattoria Antica's warm, welcoming atmosphere. With rustic décor and an authentic menu, the eatery evokes its founder's home country. The restaurant's cannelloni stuffed with chicken, ricotta and spinach is a popular dish. that feels Southern: warm, welcoming and comfortable. Trattoria Antica's signature Satisfying Dishes In Italian cookery, pasta mozzarella, is always popular, coast of the island, will be in especially as days grow shorter demand soon. and the season turns chilly. For a sweet finish, choices range from a light, Sicilian-style 'Family Atmosphere' Fine food is only one of historically has been served as a cheesecake to a caramelized the reasons patrons will drive starter is the Antipasto first course preceding an entree, crème brûlée to a dark, dense from Weddington, Ballantyne, Toscano. Sweet, roasted but this menu offers several Tortino di Cioccolato. Blakeney and Lancaster. Over peppers and smoky, grilled dishes so satisfying that a crisp eggplant join fresh mozzarella salad is accompaniment enough. can be ordered for meetings, restaurateur Conte explains. and cured meats in a flavorful Cannelloni stuffed with chicken, catered events or just "family- "The concept is a traditional, arrangement. Tender mussels ricotta and spinach, and baked style" for six. authentic, family atmosphere. — Cozze Napoletana — are until bubbly, is a favorite. sautéed with cherry tomatoes, Beef, chicken and fish basil, garlic and white wine in Selected entrees and desserts American palates tend to espresso and sparkling water, It's what you'd find in Rome." prefer wines from Tuscany, Or in Ischia, where from the age can be prepared simply, but Conte predicts wines from of 10, he began his career by the regional style of Naples, the although a hearty scaloppini Sicily, made from grapes grown working as a bus boy at a resort port city just a short ferry ride of Veal Romana with brown in the rich soil near Mount Etna, during summers. He attended from Ischia. gravy, peppers, eggplant and an active volcano on the east culinary school but left behind FALL 20 1 3 BALLANTYNE MAGAZINE 63