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Reason to go: Bella Vita Ristorante, barely nine months old, is owned by Ernesto Bartenoni, who has 30 years experience. The restaurant’s name, Bella Vita, translates to “beautiful life.”

“I owned and operated a restaurant in New York City, with my family, who also works with me at Bella Vita. We work together to give our guests the finest, freshest cuisine with exceptional attention and service. We pride ourselves in taking good care of each guest,” said Bartenoni.

Originally from Montenegro, part of the Republic of Yugoslavia — which is separated from Italy by the Adriatic Sea — Bartenoni fell in love with the warm climate and beauty of Southwest Florida and relocated nine years ago.

“We have a seafood lasagna special right now, served with marinara over spinach with a lobster bisque sauce. It is exceptional and was named by Bella Vita. Another special dish is our pounded, breaded veal chop with asparagus, fontina cheese and a lemon sauce. It is No. 1 in Southwest Florida,” added Bartenoni.

On The Menu

Antipasti: Chef Bartenoni makes appetizers to order and accommodates all requests.

Pasta: Penne vodka with prosciutto and green peas in a tomato basil cream sauce with a splash of vodka ($16); linguini deafood with clams, mussels, shrimp and calamari over linguini pasta in a marinara sauce ($24); penne all’arrabbiata with hot cherry peppers in a marinara sauce ($15); lobster ravioli in a tomato basil cream sauce ($18); fettuccine triestina with sliced chicken, green peas and artichokes in a creamy white alfredo sauce ($17).

Specialties: Choose from three chicken and five veal dishes. Chicken Bella Vita, breast of chicken with shrimp, sun dried tomatoes and artichokes in a white wine lemon sauce ($19); chicken cardinale, breast of chicken sautéed with roasted peppers and mozzarella in a light red sauce; chicken fenovese, breast of chicken topped with eggplant and melted mozzarella in a creamy pesto sauce ($17).

Veal choices include: Veal saltimbocca, veal scaloppini with spinach, prosciutto and mozzarella in a mushroom brown sauce ($22); feal chop capriccioso, thinly pounded, breaded and topped with diced mozzarella, tomatoes and arugala with a touch of balsamic vinaigrette ($29); veal galente, veal scaloppini sautéed with shrimp, asparagus and artichokes in an orange cognac sauce ($22) and Veal Bella Vita, veal scaloppini with shrimp, sun dried tomatoes and artichokes in a white wine lemon sauce ($22).

Bella Vita offers an extensive wine list and full service bar.

If you wish to be considered for this spotlight, contact Jean Amodea at jean@entertainmentdirect.org