MARIZIO ' S RESTAURANT 25 E . 1ST STREET , MORGAN HILL 95037 ( 408 ) 782 - 7550 MAURIZIOSRESTAURANT . COM
Havin arrived . We added another glass of Pinot Grigio for Havin , and Jaci opted for a glass of Chardonnay ( 2020 Mer Soleil Reserve Chardonnay , Santa Lucia Highlands AVA , Monterey County ), an equally great wine to start the evening .
Daniel was on point and ready with appetizer suggestions . We ordered the light and tasty Fiocchi ( Pear and asiago pasta purses , gorgonzola cream sauce ), and the very popular Burrata con Prosciutto ( Fresh burrata cheese , prosciutto , sun dried tomato pesto , crostini ). Our final appetizer was the Cozze al Vino ( mussels , white wine , garlic , parsley ). The mussels were tender and tasty with the right amount of complimentary flavors . The appetizers were just right on a warm evening and paired perfectly with our delicious white wines . The opening round of food and drink was even more spectacular by sharing it with Jaci and Havin .
By now the restaurant was buzzing and diners were eating , laughing and enjoying themselves . Team Maurizio stayed on point . Daniel returned with a smile , ready to take our order . He pleasantly suggested house favorites , a few off menu specials , and answered our questions about the dishes . Deb selected the Rotelle di Parma ( fresh rolled pasta , prosciutto cotto , parmesan , mozzarella , basil , tomato cream sauce ) and loved it . The creamy flavor of the mozzarella blended perfectly with the savory prosciutto-rolled pasta and the basil tomato cream sauce was silky , slightly sweet with that tomato-y zing . Jaci chose the Puttanesca ( Fettuccine pasta , fresh tomato , garlic , kalamata olives , capers , anchovies , extra virgin olive oil ). The complex combination of flavors worked well together , and the pasta was perfectly done . My man Havin went for the evening special Mahi-mahi ( farm fresh vegetable array , capers in white wine reduction over a bed of crispy potato wedges , topped with parsley ). Beautifully presented and perfectly tender , Havin stopped speaking as he dove into the plate … or it could have been me who checked out once I received my exquisitely prepared Veal Osso Buco ( generous cut of tender veal over creamy polenta , topped with seasonings in a flavorful marinara sauce ). I love a good Osso Buco but normally do lamb . This was the first time I ’ ve tried veal and I have to say it was a great dish . For the table , and for research , we also ordered the delicious Polpette ( classic Italian meatballs — Americanized by placing over spaghetti pasta in a rich , flavor-filled sauce ). We also ordered Cannelloni di Carne al Forno ( mixed ground meat stuffed fresh pasta , spinach , mozzarella , tomato sauce , oven-baked ). Sampling these dishes left us all very satisfied with the amazing flavors of this classic old-school comfort food .
As part of our “ circus ” I got up a couple times to take photos around the place . The entire staff was very accommodating , and our fellow patrons didn ’ t seem to mind .
After the ‘ mains ” always comes my favorite part of the meal — dessert . Here ’ s where I took the lead . Out came the Budino di Pane ( warm bread pudding , vanilla ice cream with bourbon ( Continued ...)
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