Located in the heart of Hillcrest and voted best pizzeria restaurant in San Diego many years in a row, La pizzeria Arrivederci saw it's first day in 2002 thanks to the Mastellone Family. Our philosophy is to deliver simple food at a reasonable price with friendly service. The restaurant group now also manages Au Revoir Bistro, Il Postino, Buon Appetito, Piacere Mio, Sorrento, ...). 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 :
- Tre colori salad
- Linguine alle vongole
- Minestrone
- Polenta del bosco
- Rigatoni Piccanti
- Golosa Pizza
- Amatriciana Pizza
- Hillcrest Pizza
- and more to discover...
"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...
Ciao.
PRESS RELEASE :
Read the article on the Reader...
Read the article on the Union Tribune...
FREE RECIPE
Pollo Saronno
4 servings
1/4 cup olive oil
1 tablespoon unsalted butter
4 skinless, boneless chicken breast halves
2 tablespoons minced onion
2 cloves garlic, minced
3 cups diced Roma tomatoes
Salt and pepper, to taste
3/4 cup Amaretto di Saronno
4 cups tomato sauce
1 cup cream
Chopped basil
2 tablespoons chopped toasted almonds
In a large skillet, heat the olive oil and butter. When the butter foams, add the chicken, onion, garlic, diced tomatoes, and salt and pepper to taste. Cook until the chicken is browned on one side.
Turn the chicken and add the Amaretto, then the tomato sauce and the cream. Lower the heat and let cook for 10 to 12 mintes.
Near the end of the cooking time, add the basil. Place chicken on a serving dish, spoon the sauce over it and top with toasted almonds.
(From Antonino Mastellone.)
