Located in the heart of Hillcrest and voted best Italian restaurant in San Diego many years in a row, Arrivederci saw it's first day in 1995 thanks to the Mastellone Family. His philosophy : deliver simple food at a reasonable price with friendly service. Later the group of restaurants will grow with Au Revoir Bistro, Il Postino, Buon Appetito, Piacere Mio, Sorrento, Solunto...). Authentic Italian restaurant, Arrivederci, has a casual ambiance, traditional Italian cuisine and an atmosphere that transports you directly to Tuscany, and the middle of Campania !!!
Our Italian homemade cuisine is a perfectly inexpensive recipe, a little bit of tradition, an ounce of modern Italian cooking inspired by different regions, and a big cup of love from our Chef and his team.
Nuova Cucina Italiana is our engagement. It means more vegetables, less fat, no preservatives or artificial seasoning, leaving the great taste of Italy.
Some of Arrivederci Ristorante specialties are :
"I love Arrivederci. The staff is mostly Italian natives and their accent transports me to Venezia every time. A must-try in San Diego"
Come and enjoy our Italian culture with a glass of Chianti or Prosecco and some fresh italian baguette baked every day at Solunto in Little Italy, San Diego. Our Patio is pet friendly, bring your companion to Italy ! We have FREE PARKING waiting for you in front of the restaurant...
1/4 cup olive oil
1 pound Roma tomatoes, chopped
2 tablespoons minced garlic
2 tablespoons chopped onion
1/2 cup white wine
5 cups tomato sauce
Salt and pepper, to taste
1 pound arugula
1 cup cream
1 pound fettuccine
8 ounces goat cheese
Basil or parsley
In a large skillet, heat the olive oil. Add the chopped tomatoes, garlic, onion, white wine, tomato sauce, parsley, and salt and pepper to taste. Bring to a simmer and cook for about 7 minutes. Add the arugula and cream and cook for 2 minutes more.
Bring a large pot of water to a boil, add the fettuccine and cook for 6 minutes, or until pasta is al dente. Drain the pasta, return to the pan, add the sauce and bring to a simmer. Serve on a platter sprinkled with goat cheese and basil or parsley.
(From Antonino Mastellone.)