Eating Disorders: Boccaccia Chattanooga

Sunday 11 November 2012

Boccaccia Chattanooga

I had the Involitini Val D'Aosta: chicken breast wrapped with prosciutto ham and fontina cheese with a reduction of balsamic vinegar; served with fettuccini alfredo. I enjoyed this as well, but you have to be in the mood for balsamic. They give you plenty of the reduction on the plate, which I found delicious.For dessert - the tiramisu was outstanding and very authentic. We had one little quibble while waiting for dinner - they brought out some nice bread and seasoned olive oil for dipping, but the bread is presented cold. We think they should serve it warm. Even better, make small loaves of rosemary flavored bread for dipping when the diners arrive, and serve it warm out of the oven. We have eaten in some unbelievably great italian restaurants, and have a lot of experience cooking fine italian cuisine (and making our own bread and pasta by hand) as well. To be consistently realistic, our experience warrants 4 stars. Bocaccia certainly was a pleasant experience for us but it isn't a 5 star restaurant.