In a class all by itself, Caffelatte is what Italian food is all about. There are two types of Italian restaurants. The "Lean Cuisine" type which serve sensible portions, concentrates on quality and whose fare is generally healthy. Then there’s the "Banquet" type that serve outrageously large portions, not too concerned about quality and tend to blow out your taste buds in the first ten forkfuls with heavy sauces. Caffelatte belongs to the former, but the food is so good that you tend to over-order and stuff yourself, bloated, as though you went to one of the "Banquet" restaurants.

The folks I go with generally has to start preparing for a Caffelatte feast one week prior. More exercise and no seconds for one solid week. Why so much preparation? Because, we gluttons have distorted the Antipasto-Primo-Secondo-Dessert sequence of courses by eating so many antipasto dishes that they have become a meal in itself. Cantaloupe and prosciutto, tomato and fresh mozzarella, egg plant and peppers in balsamic vinegar, two types of polenta, goat cheese and raw onions, sliced salami, clams and mussels, marinated artichoke hearts, etc. After you’re through with this spread one should go home and rest. Not my group.

It’s on to the clear broth minestrone that is incredible.

Then after a brief pause to clear and reset the table, the entrees begin to roll in. Served family style so all can sample the big-gun secondi at Caffelatte are, in order of goodness: Lasagna, Gnocchi with Italian Sausage, Spinach Ravioli in Butter and Basil, Porcini Risotto, Cabanara and the Linguini Vongole. Three or four of these and you are close to exploding. Caffelatte has the best lasagna in town, the best simple gnocchi and a devilishly good ravioli.