Convivio–My Favorite Italian Restaurant in Indy

The time when Antonio Carluccio & Gualtiero Marchesi had Neptune for dinner …

I’m not going to lie. I don’t eat a lot of pasta. Not because I don’t like it, but because I’ve been conditioned (like many Americans) to think it’s “bad” for the waistline, etc. BUT. Eaten in CORRECTLY-sized portions, pasta is lovely. And this dish was lovely. Just a few ounces of house-made semolina-flour pasta, and tons of shellfish and spice came together to make this stellar frutti di mare from one of my top five local restaurants, Convivio Italian Artisan Cuisine.

PICTURED—Gamberoni: jumbo shrimp sautéed with fresh tomatoes in a sambuca and brandy cream sauce; Clasico calzone: filled with prosciutto cotto mozzarella, and mascarpone; frutti di mare: fresh Tonnarelli pasta tossed in a light spicy tomato sauce with mussels, clams, shrimp, and scallops; and a happy family ; )

About the restaurant … opinions are just that, but, without a doubt Convivio is one of my favorite places to eat Italian food in the Midwest. Whether you crave something hearty and rich like a traditional bolognese sauce with fresh tagliatelle or something sinfully delicious like the gnocchi with shiitake, oyster, woodear, and porcini mushrooms in a marsala cream sauce or even something light like the a pizza with a lemon cream sauce, mozzarella, capers, smoked salmon, parmesan, dill garnish … what ever your craving, they have you covered!! And the wine list is excellent, plus they offer two sizes (6oz or 9oz) pours. Dante would be so proud!

Bottom line: if you want a restaurant that will satisfy multiple discerning palates (pescatarians, carnivores, vegetarians), then you need to try Convivio. Check out their menu, and let me know if you go. I’d love to hear what you think. And done perfectly at that. And the next time I go … I’ll order the spaghetti al nero: squid ink-infused spaghetti, sundried tomatoes, shrimp, crab and lobster in a lobster cream sauce.

Coming up NEXT on the blog … how to poach salmon and flatbread with crème fraîche and lox.

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