Story tools: E-mail story | Printer-friendly | iPod friendly

Alberto's Trevi brings superb Italian to Bonita Springs

By LIANE SMITH (Contact)

Wednesday, January 17, 2007

When the ingredients are fresh from Italy and the chef's name is Alban Minxolli you'll know you've stepped into what many local diners are calling a Bonita Springs hidden treasure.

Seasonal resident Pamela Miller recently stumbled across Alberto's Trevi, located in the Center of Bonita plaza on the corner of Bonita Beach Road and U.S. 41, on her way to a busier, chain Italian restaurant. Within two weeks, Miller had gone back four times to dine again.

"We decided to go there," Miller said, "and I'm so glad that we did. What an undiscovered treasure."

Alberto's Trevi Italian Dining, owned by Albanian-born Saimir Bylyku, isn't exactly hidden, but even at noon the restaurant is often found empty. Opening in 2005, Bylyku, whose former partner was named Alberto, said this past year has been slow.

"It's hitting us," Bylyku said.

The family-owned and operated business prides itself in truly making authentic Italian food, importing most of its ingredients from Italy, including cheeses and herbs, and even ice cream.

"(We have ) everything that makes Italian food Italian. Just give us a chance," Bylyku said. "You'll come back."

Mike Kaplan, of Fort Myers Beach, dined at the restaurant recently with a group of 15.

"And all 15 of us just raved," Kaplan said.

Friday, Kaplan brought his wife, Barbara, in to try the restaurant. She pointed out the comfortable, and romantic atmosphere of the restaurant, which has a Mediterranean color scheme, and curtains resembling Roman columns.

"I had to bring her here today, because it was so good," Mike Kaplan said. Kaplan had chicken the last time, and tried a sausage and peppers, made to order, pasta, on Friday. Barbara Kaplan tried the lasagna.

"It's so cheesy," she said between bites.

According to Bylyku, his restaurant receives very little complaint because it cooks food to order.

"It's an open kitchen," agreed Chef Minxolli. "I'm an open-minded chef."

Many Italian food lovers will easily find something appealing on the menu, from an appetizer like the special Calamari Trevi, a steak calamari served with a creamy sauce with lemon and capers for $10, or a main course of Penne Alla Florentina, with gorgonzola, spinach, garlic, sun-dried tomatoes and white wine for $15.

During lunch, sandwiches, pastas and freshly made pizzas are available with an average price of $7.

No matter what time of day you visit Alberto's Trevi, make sure to taste the free foccacia bread, homemade daily, with a perfect blend of spice on top of the bread, and leave room for Minxolli's secret ingredient tiramisu — fluffier than most with a delicate hint of coffee.

For steak lovers, Alberto's Trevi has created a new Italian Steakhouse menu, featuring New York Strip steaks topped with gorgonzola cheese sauce or aged brandy demi glace, and filets with either Chianti demi glace, or Marsala wine and a mushroom sauce.

Ana Perenci, the only employee who is not "technically" family at Alberto's Trevi, has worked for the restaurant close to the beginning of its opening.

"They are my family here — inside and outside the door," Perenci said.

Alberto's Trevi is located at 3300 Bonita Beach Road, in the Publix plaza. Hours of operation are Monday through Friday from 11 a.m. to 2 p.m. for lunch, and dinner daily from 5 p.m. to 10 p.m. Reservations are accepted at 992-1936.