Foodie Friday: Sal’s Italian Restaurant
SEAFORD, Del. – Sal’s Italian Restaurant in Seaford has been serving up home-cooked classics for decades.
Serving Up Smiles For Decades
You’re sure to be treated like one of the family at the eatery that keeps locals raving. Last year, the spot celebrated its 35th anniversary.
“He’s been doing this for 30 years. I’ve been watching him for 26. This is how I learned – just watching him do all this,” explained Chef Luigi Carannante as he watched his dad, Sal, masterfully toss pizza dough in the air. “We still like to do everything by hand.”
Pasta Perfection
And it’s not just the pizza that keeps customers loyal. Chef Luigi expertly, and lovingly, prepares Italian favorites like capellini adriaiche and penne vodka. Let’s start with the seafood.
“It’s going to be crab meat, shrimp, and chopped up scallops,” Chef Luigi said of the dish, also featuring angel hair pasta and cherry tomatoes. It’s a meal that takes a loving hand to coax out all of its signature seafood flavors.
“A little bit of cooking wine, a little bit of butter, then we add some clam juice,” said Chef Luigi, while topping everything off with some lemon juice.
And now to the fiery favorite: penne vodka, featuring bacon. The bacon is what makes this dish a twist on a classic, that’s unique to Sal’s. And, “It’s the most fun to make,” smiled Chef Luigi.
The penne vodka starts with alfredo sauce, which flames up with the addition of vodka in the pan. Butter and heavy cream are added in, and a dollop[ of tomato sauce brings the classic pink color. Top it all off with parmesan.
Cheesy Goodness
The cheesy goodness doesn’t stop there. Chef luigi says Sal’s cheesesteaks are also part of what makes it a go-to spot for locals. “I think our cheesesteaks are some of the best you can get around here,” he said as he chopped up the meat on the grill. “Add a couple of slices of American cheese.”
“It’s got just enough lettuce on it, it’s got just enough tomato. And, the American cheese just kind of plays around, brings everyone to the party,” Foodie Photog Mike remarked as he bit into the cheesesteak. “You can probably take half of this home for a friend or for dinner, because this is a very healthy helping.”
And if you know Mike, you know he loves to dip. When you combine the cheesesteak with the vodka sauce, it’s “Faaantastic!” according to Mike.
However, the dish from whence that sauce came, is equally as delicious. “I’m getting just a little bit of smokiness from the bacon, which is very nice,” Mike reveled. “The sauce just clings nicely to the penne. So, you get just a little bit in every bite.”
Uniquely Sal’s
Now it’s time for Foodie Host Hannah Cechini to try a very special white pie. The crust; perfectly crunchy, but still retaining its doughy goodness. And, it stands up to the mountain of toppings that this pie has to offer.
“You kind of need a substantial crust like that with a pizza like this, that has this amount of toppings on it,” Hannah said. “The ricotta is really the first thing that hits me. It’s so creamy. There are so many wonderful dollops of it all over this pie. It’s just really nice to have those fresh veggie flavors on top of the pizza because white pie is a really rich, creamy, cheesy pizza, typically.”
Tastes Like Home
And, the capellini is a delightful combination of seafood and perfectly al dente pasta. “They really didn’t hold back on the seafood that’s in here. Really generous helpings of shrimp, scallops, and crab meat,” Hannah said. “I love the cherry tomatoes. They add this really nice little bright pop of acidity.”
Admittedly, it got Hannah feeling a little sentimental. “At home, one of my favorite things that my step dad makes is a seafood pasta. This reminds me of that so much. It tastes fresh and home cooked. It’s a really satisfying meal. You can just tell that everything on this table has been absolutely cooked with love.”
Sal’s Italian Restaurant
Sal’s Italian Restaurant is located at 1018 West Stein Highway, Seaford, Del. You can call them at 302-629-6657. If you go to check it out, tell the team that you saw them on Foodie Friday.
