In Montreal, Italian cuisine has a reputation for only average quality, overall, and many even say that the city actually has no restaurants that offer real Italian cuisine. But that's not true. For several years, a number of restaurants have made their mark serving this popular type of cuisine (and I'm not talking here of Pasta Tutti Giorni  or other restaurants of its kind). I'm talking about the likes of Da Vinci, Mundo in the West Island and Latini - restaurants that have made a concerted effort to prepare simple and tasty regional cuisine. And I'm talking too, about Venti, a truly authentic Italian eatery in the heart of Montréal.

Michele Forgione, the chef-owner of Venti, opened his own restaurant after  stints at popular restaurants like Méchant Boeuf, Verses and Koko; executive chef roles at several four-star Montréal hotels and even a brief adventure as head of a lucury rental complex for seniors. Over the cours of his colourful career, Forgione has amassed experience serving a range of client types, and he applies this versatility in full measure to his work at Venti.

STYLE OF RESTAURANT:

Venti, so named to acknowledge the 20 gastronomic regions of Italy, opened this past spring in Old Montréal to the great delight of a population of local-area foodies who've long wished for such a culinary option. At last, they could visit a restaurant that serves real Italian regional cuisine with products that hail, mosthly, from Quebec, under the leadership of a talented chef who spent his adolescence in the fragrant Italian kitchen of his "nonna". Forgione's goals for the place are simple: to cook food like his grandmother did.

AMBIANCE:

With it's original brick walls and low ceilings, the place is very cozy. The ambient noise is pleasingly energetic as the evening progresses.

DECOR:

Venti has taken over a local BBQ restaurant that once occupied the site. The room itself is old, but the décor and fixtures that fill it -- from the wood floor to the smart furnishings -- are new. The effect is charming. The low ceilings and thoughful lighting make it even more so. The kitchen is open concept, and diners should not be surprised to be addressed by the Forgione himself at the conclusion of their meal. He's keen to ensure that his guests are satisfied, and the gesture is meaningful.

CLIENTS:

Italian food lovers of all ages descend on Venti. Indeed, the news of Venti's opening has spread like a trail of tomato sauce.

WINES:

In a further nod to the authenticity of the place, its beautifully produced wine card features Italian wines only. Soon adter we arrived, a sommelier appeared to help us with wine selections.

THE MEAL:

Upon entering the restaurant, we were charmed by the aromas coming from the open kitchen, located at the entrance. A certain amount of self-restraint is required of diners when it comes to placing their orders, so vast is the appeal of the restaurant’s many fragrant dishes. There was no question that we would order entrées. That Venti offers pasta in both entrée and main-course portions made the choice easier still. Such an arrangement means it’s possible for great lovers of pasta, myself among them, to taste multiple selections in a single sitting. The trend to serve cold cuts at the beginning of the meal that seems to be increasingly popular in contemporary restaurants can sometimes disappoint. Too often, the products served are industrial and lacklustre. At Venti, however, the board of "salumi" is an utter delight. Composed of products made on site, the board comes features a small bowl of marinade surrounded by such Old Country marvels as mortadella with pistachio, Capicollo of chicken liver paté and sopressatta. Simply delicious! Fresh ingredients, all natural and not loaded up with preservatives. Need I say more? For the second service, this of veal meatballs and ricotta gnocchi, I must return to the word simplicity. The veal meatballs, lightly seasoned with herbs and topped with tomato sauce and parmesan was simply delicious. The ricotta gnocchi was homemade and melt-in-your-mouth delicious. Our foresight in ordering only small portions of pasta paid off when dessert time rolled around. To finish the meal we shared a Pana Cotta with berries and a glass of raisin wine recommended by the sommelier. Bravo! An excellent combination to complete a tasty, creative, reasonably priced meal.

SERVICE:                                                                                                                                                                                                                              

The service was discreet and efficient. The presence of a sommelier was very much appreciated.