ItaliAmo in Westmont – from Sicily with love

WESTMONT – ItaliAmo matriarch Frances Agate was born and grew up in Chicago’s western suburbs. But it was her 30 years spent in Sicily that provided the strong cultural and gastronomic foundation for ItaliAmo in Westmont.
There she met her husband Elio Indelicato, and together they had three children. Son Vincenzo received his culinary training in Sicily and gained valuable experience in the local restaurants. When the entrepreneur genes kicked in, daughters Rosmary and Eliana joined in and the entire family moved to our area.
ItaliAmo was born, and it doesn’t get much more authentic than this. The menu depth is so expansive, I could still be trying new dishes or combinations. Every time I visit, I have a new favorite and the same goes for countless folks to whom I have recommended ItaliAmo. The recipes are authentic, the long hours and hard work clearly visible and the results a tremendous gain for our community. — [Photos by Gregg Pill - For Shaw Media]
WESTMONT – ItaliAmo matriarch Frances Agate was born and grew up in Chicago’s western suburbs. But it was her 30 years spent in Sicily that provided the strong cultural and gastronomic foundation for ItaliAmo in Westmont.

There she met her husband Elio Indelicato, and together they had three children. Son Vincenzo received his culinary training in Sicily and gained valuable experience in the local restaurants. When the entrepreneur genes kicked in, daughters Rosmary and Eliana joined in and the entire family moved to our area.

ItaliAmo was born, and it doesn’t get much more authentic than this. The menu depth is so expansive, I could still be trying new dishes or combinations. Every time I visit, I have a new favorite and the same goes for countless folks to whom I have recommended ItaliAmo. The recipes are authentic, the long hours and hard work clearly visible and the results a tremendous gain for our community.

Inside, ItaliAmo is small but mighty. While there is seating for four to six folks at a window ledge, most of the traffic is for carryout and drive-thru. The counter and drive-thru constantly buzz as call-ins are picked up or new orders placed. I typically enjoy my meals at the counter seats with the steady buzz of spoken Italian playing like music in the background.

The family is always on site, which explains the quality, cleanliness and quickness in fulfilling orders. There’s nothing like having the bosses around to keep things running smoothly. With many returning patrons ordering ahead for pickup, I watch intently as counter orders are prepared in a matter of minutes with an efficiency not often witnessed with this depth of menu. What a success story for a restaurant that just celebrated its one-year anniversary in November. Bravo, ItaliAmo!

Appetizers include a delicate Arancine, which plates two baseball-size rice balls stuffed with Bolognese sauce, mozzarella and Parmesan cheeses. The rice balls are lightly breaded, flash fried and served up so the insides melt and combine into a wonderful mix of flavors.

Stepping up the flavor profile is the ItaliAmo Salsiccia. Grilled Italian sausage is thinly sliced and combined with rapini or broccoli rabe for a quick saut� with plenty of garlic and oil.

The Melanzane Alla Parmigiana or baked eggplant evokes the flavors of Italy with every bite. Thinly sliced eggplant is breaded, layered with tomato sauce, Parmesan and mozzarella cheeses and then baked until bubbly hot. Served with bread so no drop goes to waste, it is available as an appetizer or entr�e. Mozzarella Sticks are the perfect solution for the gentler palate or the kids at home.

Breads at ItaliAmo are special and all baked in-house, each from a different recipe. Focaccia Siciliana is baked and topped with the simplest of ingredients: rosemary, oregano, salt, pepper and extra virgin olive oil (aka E.V.O.O.). As most Italian dishes focus on sauce, the bread component becomes very important. Cutting the focaccia into strips and frying produces a wonderful appetizer bread stick that arrives with a side of marinara for dipping.
Round Italian rolls accompany salads and pastas. Crusty Italian loaves serve as foundation for the hearty sandwiches such as meatball or sausage, while the more delicate puccia bread is used for the grilled panini. Puccia bread resembles pita bread in size and shape, but the texture, flavor and thickness are pure ItaliAmo. — Breads at ItaliAmo are special and all baked in-house, each from a different recipe. Focaccia Siciliana is baked and topped with the simplest of ingredients: rosemary, oregano, salt, pepper and extra virgin olive oil (aka E.V.O.O.). As most Italian dishes focus on sauce, the bread component becomes very important. Cutting the focaccia into strips and frying produces a wonderful appetizer bread stick that arrives with a side of marinara for dipping.

Round Italian rolls accompany salads and pastas. Crusty Italian loaves serve as foundation for the hearty sandwiches such as meatball or sausage, while the more delicate puccia bread is used for the grilled panini. Puccia bread resembles pita bread in size and shape, but the texture, flavor and thickness are pure ItaliAmo.

Pizza is available by the slice or the full pie. Standard issue crust is medium, although thin is available by request. I loved both the color palette and the flavor profile of the vegetarian or Arcobaleno specialty pizza. The sauce for the pizza is specially made for the pie as opposed to using the house marinara. Ingredients are generously applied resulting in pizza bursting with flavors.

Using the same dough, ItaliAmo creates baked Calzoni stuffed with fillings of your choice or the fried version, which are Panzerotti. With either choice, you’ll end up with a second helping.

Salads focus on the lighter side and are not to be missed. Perfect for sharing, salads are also large enough for a full meal, especially when adding a protein or an appetizer. The ItaliAmo Salad plates romaine lettuce with cucumbers, red and yellow peppers, black olives, tomatoes, green onions and hard-boiled egg with a house-blended Italian dressing on the side along with a warm roll.
The Caprese Salad layering tomatoes and fresh mozzarella with basil and E.V.O.O. is a standout. The Mela Salad with apples, cranberries, walnuts, Gorgonzola and an addictive house-made balsamic dressing on the side is another example of the breadth of the menu offerings. — Salads focus on the lighter side and are not to be missed. Perfect for sharing, salads are also large enough for a full meal, especially when adding a protein or an appetizer. The ItaliAmo Salad plates romaine lettuce with cucumbers, red and yellow peppers, black olives, tomatoes, green onions and hard-boiled egg with a house-blended Italian dressing on the side along with a warm roll.

The Caprese Salad layering tomatoes and fresh mozzarella with basil and E.V.O.O. is a standout. The Mela Salad with apples, cranberries, walnuts, Gorgonzola and an addictive house-made balsamic dressing on the side is another example of the breadth of the menu offerings.

The sandwich and panini section of the menu is robust. The Boscaiolo layers prosciutto and provolone cheese with a cream cheese-based sauce that provides a wonderful flavor as it envelops the mushrooms and onions. Grilled on the puccia bread, it offers a different view of Italian sandwich making.
The vegetarian Verdure Grigliate utilizes the same bread with an assortment of grilled veggies: eggplant, zucchini, squash and peppers, with mozzarella providing a creamy melted layer. — The sandwich and panini section of the menu is robust. The Boscaiolo layers prosciutto and provolone cheese with a cream cheese-based sauce that provides a wonderful flavor as it envelops the mushrooms and onions. Grilled on the puccia bread, it offers a different view of Italian sandwich making.

The vegetarian Verdure Grigliate utilizes the same bread with an assortment of grilled veggies: eggplant, zucchini, squash and peppers, with mozzarella providing a creamy melted layer.

Switching breads to the more rugged Italian loaf, the grilled Italian Sausage arrives topped with saut�ed onions and optional giardiniera for added heat. The same bread is used for the meatball or Polpette sandwich.

Pasta … so many choices, so little time. Pollo Parmigiana or chicken Parmesan features ItaliAmo’s marinara sauce. All pasta dishes provide a choice of spaghetti (thinner), penne (cylinder-shaped) or fettuccine (wider). My preference is the fettuccine as the slightly wider noodle allows more of the exquisite sauces to cling. Arborio rice is slow-cooked to a creamy consistency for the risotto dishes. Combined with spinach and mushrooms for the house version or more indulgent ingredients for the risotto of the day, it is another winner.
Lasagna features homemade pasta sheets layered with Bolognese sauce, mozzarella and a besciamella sauce that creates a creamy and rich dish. Note to self … must have bread. The Matarocco Pesto is but one example of the variety and depth to the menu. Fresh tomatoes, basil, garlic, Parmesan and olive oil all come together in a light and creamy sauce that is as healthy as possible. Chef Vincenzo has clearly mastered the art of Italian sauce making and they truly are the stars of the show. — Pasta … so many choices, so little time. Pollo Parmigiana or chicken Parmesan features ItaliAmo’s marinara sauce. All pasta dishes provide a choice of spaghetti (thinner), penne (cylinder-shaped) or fettuccine (wider). My preference is the fettuccine as the slightly wider noodle allows more of the exquisite sauces to cling. Arborio rice is slow-cooked to a creamy consistency for the risotto dishes. Combined with spinach and mushrooms for the house version or more indulgent ingredients for the risotto of the day, it is another winner.

Lasagna features homemade pasta sheets layered with Bolognese sauce, mozzarella and a besciamella sauce that creates a creamy and rich dish. Note to self … must have bread. The Matarocco Pesto is but one example of the variety and depth to the menu. Fresh tomatoes, basil, garlic, Parmesan and olive oil all come together in a light and creamy sauce that is as healthy as possible. Chef Vincenzo has clearly mastered the art of Italian sauce making and they truly are the stars of the show.

With high marks for presentation, the Linguine Allo Scoglio is picture-perfect. Al dente linguine is joined by minced clams, garlic, white wine and oil forming a broth just made for the accompanying bread. Topped with shrimp and sided with mussels, up-close-to-the-plate dining is a must – both to save your shirt and to enjoy the aroma. Has it sunk in that you’re standing in an old Checkers?

Desserts lean strongly to the Italian classics. Cannoli are stuffed with a sweet and light ricotta filling and dipped in crushed almonds. Fried dough is addictive as beignet-like pillows of dough are lightly fried and topped with powdered sugar while hot. You’ll be tempted to begin your meal with these, a wise decision.
My family’s favorite was the Tiramisu. Two layers of lady fingers are soaked in Italian coffee – used in ItaliAmo’s espresso – before being layered with a mix of mascarpone cheese and a light touch of whipped cream. Dusted with dark cocoa powder, it makes a grand finish to any ItaliAmo meal. — Desserts lean strongly to the Italian classics. Cannoli are stuffed with a sweet and light ricotta filling and dipped in crushed almonds. Fried dough is addictive as beignet-like pillows of dough are lightly fried and topped with powdered sugar while hot. You’ll be tempted to begin your meal with these, a wise decision.

My family’s favorite was the Tiramisu. Two layers of lady fingers are soaked in Italian coffee – used in ItaliAmo’s espresso – before being layered with a mix of mascarpone cheese and a light touch of whipped cream. Dusted with dark cocoa powder, it makes a grand finish to any ItaliAmo meal.

Biscotti, an Italian staple, is also baked in both regular and almond flavors at ItaliAmo. The almond is chock full of nuts, and the baking gives them a deep, rich taste.

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ItaliAmo in Westmont – from Sicily with love