by Henry Krauzyk

Open since 1993 and considered a best-kept-secret by Newport locals, Thames Street's Lucia Italian Restaurant is a "Best of Rhode Island" award winner and has been well-reviewed by such venerable institutions as the New York Times. Located above the picturesque cobblestone section of Thames, Lucia Italian Restaurant's comfortable atmosphere includes classic Italian music and charming European-style decor.
 
In the kitchen, Chefs Ennio Luison and Anna Rosa use the freshest ingredients to prepare authentic Northern Italian cuisine. Chef Ennio Luison, who began learning to cook 'as soon as he could hold a spoon', is an expert in Italian cheeses and cured meats. Chef Anna Rosa, a third generation chef and hotel owner in her native hometown of Rimini, Italy specializes in aromatic fresh herbs, fruit recipes and delicious vegetarian dishes. Together the chefs of Lucia Italian Restaurant create distinct and inspired meals including choice dishes like Vitello al Gorgonzola, Sogliola al' Arancia, Spaghetti al Pesce and Bocconcini al Madeira.
 
Another one of Lucia Italian Restaurant's specialties is Ravioli Tartufati, a deliciously sublime blend of veal and cheese ravioli, choice mushrooms and black truffle. Here is the recipe they've generously chosen to share.
 
Ravioli Tartufati
36-40 ravioli (Lucia's uses veal, sage and ricotta fresh ravioli)*
4 cloves garlic
4 cups button mushrooms (thinly sliced)
1/2 cup fresh porcini mushrooms (thinly sliced) 
1 cup cream
1/2 ounce black truffle (thinly sliced)
1/3 cup brandy
2/3 cup parmesan cheese (grated)
4 slices Prosciutto di Parma (thinly sliced in 1/2 inch wide, long strips)
3/4 cup extra virgin olive oil
Salt and pepper to taste
Bring a pot of water to a boil, add salt and the ravioli and cook al dente.
In a skillet, heat the olive oil and sauté the garlic, until golden brown, then discard the garlic.
Add the Porcini mushrooms, stirring frequently for 3 minutes, then add the button mushrooms, and sauté for 5 more minutes.
Add salt and pepper, and continue sautéing until liquids evaporate.
In a food processor add mushroom mixture and half of the truffle on pulse.
In a skillet, heat the new puréed mixture with the cream, half of the parmesan, and the remaining truffle.
Add the cooked ravioli and the brandy, and sauté until alcohol evaporates.
Serve immediately, garnish with Prosciutto strips arranged in a nest, and sprinkle with the remaining parmesan.
 
*You can purchase fresh ravioli from Nonni's Pasta Shop in Tiverton, RI.
 
Lucia Italian Restaurant
186B-190B Thames St.
Newport, RI 02840
(401) 846-4477
E-mail: luciaitalianrestaurant@cox.net

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Dress code: casual
Winter 2010 Hours
Mon: 5:30 pm to 10:00 pm
Tue: 5:30 pm to 10:00 pm
Wed: Closed
Thu: 5:30 pm to 10:00 pm
Fri: 5:30 pm to 10:30 pm
Sat: Lunch 12:00 pm to 5:30 pm • Dinner  5:30 pm to 10:30 pm
Sun: Lunch 12:00 pm to 5:30 pm • Dinner 5:30 pm to 10:00 pm
Summer 2011 hours: TBA
 
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Photo credit: Lucia Italian Restaurant, Newport Rhode Island