The food is authentic to the core at this new Connecticut Italian restaurant and pizzeria, but the owner and chef also prides himself on creativity.
Just recently, he came up with a mouth watering variation of a Roman stuffed chicken breast recipe. Also, the rainbow gnocchi made for Pride month at one of their restaurants in Manhattan went viral on Instagram.
“He’s very creative and open-minded. “We’re traditional but very evolved,” said Anisa Iuliano, the chef’s wife and business partner. The chef’s first name is pronounced Mik-e-lee.
Chef Michele, whom Anisa Juliano describes as “Italian, Italian,” was raised in the business in Italy, as his late mother had a restaurant there.
After a brief career rebellion, he yearned for a few years to be in the psychology field, Michele Juliano returned to his cooking roots, coming to America in 2001.
Da Andrea Trattoria Pizzeria has opened in Westbrook. Chef Michele, is described as as “Italian, Italian,” but also creativity. (Courtesy)
He had a few restaurants when they met, and at their peak after marrying 15 years ago had 11 restaurants.
But COVID happened, business took a hit and they’re now down to three, two in Manhattan and Da Andrea Trattoria Pizzeria, opened about three months ago in Westbrook.
Da Andrea Trattoria Pizzeria has opened in Westbrook. Chef Michele, is described as as “Italian, Italian,” but also creativity. (Courtesy)
It’s only been since June and customers are already are churning out wow reviews, calling the restaurant welcoming, the greetings warm and the food, “amazing.”
“Finding authentic Italian cuisine in America is a challenge, but this place does it perfectly,” one guest wrote in an online review. “I speak as a Neapolitan Italian, so I can speak with a culinary culture: the quality of the ingredients, all extremely fresh, and the respect for the original recipes elevate the experience to the level of Italian haute cuisine. The added bonus? A true Italian restaurant run by an Italian.”
Another review called the restaurant, “an incredible addition to Connecticut’s dining scene” and that the gnocchi, for which they are well-known, “was one of the best I’ve had—light, flavorful, and perfectly prepared. The octopus was equally impressive, cooked perfectly with an amazing sauce that was packed with flavor.”
While Italian-American fare is common in this area, authentic cuisine is harder to come by, the couple said.
Everything at Da Andrea is made with imported products from Italy and the ingredients are high quality and fresh. Some of their pastas are hand made.
Their tagline assures, “crafted with passion every day.”
They’ve earned a loyal following in New York City with restaurants that include Gnoccheria East Village, specializing in gnocchi and Ovest Pizzoteca.
The Julianos work different ends of the business. He handles the food, although she’s a taste tester, and she handles the legal, business, and contracts side.
“Our marriage has always had the arrangement, you cook, I’ll clean,” Anisa Juliano said.
Anisa Juliano, who is Puerto Rican, was an insurance broker who met Michele Juliano in Queens, when his accountant sent him to her on business.
“She had beautiful green eyes that made me love her,” he said. The two have a young child.
While Anisa Juliano doesn’t do much cooking, Michele Juliano said every time they went to Italy his mom taught her how to make a new recipe.
“Now she makes the best Bolognese in the world,” he said of his wife.
Michele Juliano said he likes to stay in the kitchen and experiment, but also, “I love very much talking to people.” He said guests in Westbrook love his accent and he’s grateful they don’t make fun of it because his English was learned on the street, rather than a formal classroom.
“The people are wonderful,” in Westbrook, he said.
Michele Juliano said the restaurant is authentic, but to make customers happy he’s put some items on the menu that people have come to expect, even though they are not served in Italy. Chicken parmesan is one of them.
“It’s classic Italian/ American,” he said.
He said spaghetti and meatballs as Americans eat the dish on the same plate isn’t a thing in Italy either. Rather the spaghetti is eaten as one course in Italy and the meatballs separately as a main course.
He said the world has changed in a way that there is more opportunity for owning an authentic restaurant.
Michele Juliano said he loves altering original recipes authentically and he loves getting the taste of basil in wherever possible.
Da Andrea Trattoria Pizzeria has opened in Westbrook. Chef Michele, is described as as “Italian, Italian,” but also creativity. (Courtesy)
“My favorite ingredient is basil. It’s very simple. I love it almost anywhere,” he said.
Anisa Juliano chimed in: “He just finds the perfect combination and balance.”
He recently stuffed chicken breast with pepperoni, tomato, mozzarella, basil, and onion.
“You wouldn’t believe how it came out,” he said.
Anisa Juliano said they have “a good balance.”
“We work very well together,” she said, “Where we cross, we’re not in each other’s way.”
Pizza is another customer favorite. They make a square Napolitano pizza and he lets the dough sit for 72 hours before serving it, adding to the lightness, they said.
The vibe and decor is “very Italian,” Anisa Juliano said, and the atmosphere is “very pleasant, friendly, welcoming and honey.”
One cozy touch is a fireplace with shelf of gifts from Michele Juliano’s late mom, including many cooking utensils.
Michele said using fresh ingredients is “50 percent of the job.” And of course all the love that goes into putting the dishes together, he said.
Dining and Cooking