Mino's Cucina Italiana specializes in foods and wines from Puglia (or Apulia as you call it in America). This is the long, slender region which forms the heel of the Italian boot. It is also the region of Italy where I grew up.

My family has always taken food very seriously. My mother was a pastry maker and my father, in addition to harvesting grapes and olives, made his own wine and owned and operated one of the first hydraulic olive oil presses in the region. My passion for food comes from them. In 1980, I came to America to marry Maria (Kathy) and we opened Mino's Cucina in 1993.

We feature the flavors and textures of my homeland: seafood, fresh pasta, light sauces, abundant vegetables, chicken, veal and wonderfully aromatic pizzas. If it's meat you crave, we also serve Black Angus tenderloins and rib eyes.

Why not have dinner tonight in Italy?

Buon Appetito, Mino Spada, Owner

Fusilli Pasta, Pomodoro, Basilico

and Cacioricotta Cheese

Fresh fusilli pasta tossed with fresh

tomatoes and fresh basil sauteed

in olive oil and garlic and topped with

fresh cacioricotta cheese-an imported

goat cheese from Puglia, Italy.

S-99  23.95