Rural Missouri - May 2013 - (Page 18)

O U T A O F T H E W A Y E A T S by Heather Berry vacant church wasn’t what Dan Breen had in mind when looking for the perfect spot to open an Italian restaurant in Troy. “I told the real estate agent I didn’t want to see it, it was too big,” says Dan of the 13,000-square-foot space. “But when I walked inside and saw the stained glass windows, the wheels started turning.” Dan says he apologized to his wife, Linda, nearly every day for the first year for buying the huge place, but it’s turned To watch a video featuring out to be heavStefanina’s, click this button en sent — with inside our digital edition at banquet space and even an area for a tea room downstairs. While the stained-glass windows are one of the first things you notice upon entering Stefanina’s Italian Restaurant and Pizzeria, it’s the aroma of the eatery’s signature sauce that photo by Jim McCarty really draws you in. Dan Breen, owner of Stefanina’s in Troy, is proud of the “Troynormous,” an 18-by-26-inch behemoth pizza. “We make it 16 gallons at a time,” says Dan. “The recipe was Stefanina’s.” The matriarch, Stefanina Vitale-Roderick, came to the United States with her family at the age of 14 from Cinisi, on the Italian island of Sicily. Her family settled in the St. Louis area and eventually opened a pizzeria in O’Fallon in 1981. Stefanina passed away in 1999, but her legacy for delicious food lives on. Dan, who married into the family, says none of them had restaurant experience, but 32 years later, the family has proven they know how to prepare delicious Italian food that keeps peomedley tossed in olive oil and garlic; tortellini, The pasta is filled with spicy Italian sausage and ple coming back. Besides the Troy location, there crescent-shaped noodles stuffed with pork, chicktossed in a sweet, tomato cream sauce. are other Stefanina’s located throughout the St. en and seasonings; and Dan’s recommendation: Authentic Italian staples such as spaghetti, Louis region. fettuccine. You can get it Alfredo or with chicken, mostaccioli, cannelloni, manicotti, cava-telli and For starters, try one of the numerous appetizbacon or seafood. tutto mare — seafood and pasta tossed in a white ers. Cheese garlic bread with a side of marinara or Order a side of Stefanina’s meatballs with your wine cream sauce — are only a few of the pasta toasted cannelloni bites are delicious options, but meal. These are no ordinary meatballs — they’re choices. if you’re adventurous, try one of Dan’s creations: baseball sized, weighing in at 5 ounces each. Specialty pastas include pasta con broccoli, a Buffalo toasted ravioli. They come two per serving in marinara. shell-shaped pasta tossed with fresh mushrooms, “I said, ‘I wonder what it would taste like to Strictly a pizza fan? You’ve got six sizes from onions, broccoli, cheese and tomato blended in put a little wing sauce on ravioli’ and man, was it which to choose, ranging from 9 to 26 inches in a rich cream sauce; pasta primavera, a vegetable good,” Dan says of his twist on toastjust about any combination available ed ravioli. After customers raved over on a cracker-like crust. Must-try’s are samples, he added them to the menu Stefanina’s Special, with four meats Stefanina’s and they’ve been a hit ever since. and four veggies, or the meat-laden Stefanina’s sandwich selection also Dan’s Meatza Pizza with five meats. Troy • Specialties: Freshly made pastas in is plentiful, with more than a dozen Like the Buffalo wing-sauced ravihomemade sauces such as saccottini, options. oli? Then try the Hot Wing Chicken cavatelli and lasagna; Buffalo toasted “We’ve probably got one of the pizza, with creamy hot sauce, cheese, ravioli; specialty pizza; cannoli. best Philly’s you’ve ever had, and our onion and fresh grilled chicken. Italian beef is amazing,” says Dan. To feed your entire crew, try the Price: Entrées from $9.99 to $29.99; He’s quick to add that some days he Troynormous pizza, an 18-by-26-inch feels like he should run outside to behemoth topped any way you like. lunch specials from $7.99. Accepts major credit cards. see if their sign reads “McStefanina’s” Come hungry or bring six to eight because they sell a lot of hand-patfriends to take down this giant pie. Details: Closed Monday. Open Tuesday through Thursday, tied cheeseburgers. Other favorites We’re pretty sure you won’t have 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; include the meatball sub, grilled pretroom for dessert after your meal. But and Sunday, 11 a.m. to 8 p.m. Seats 110 on main level. No zel Reuben and Stef’s slider burgers. if you do, and you want to try somesmoking; full bar. Private party space and catering available. You can’t be an Italian restaurant thing decadent, get a cannoli, which and not serve great pasta, and Steis made to order. The crunchy horn is fanina’s makes the grade. filled with rich ricotta and chocolate Address: 180 N. Main Street in Troy. “Saccottini is one of our signachip cream. It’s heavenly. ture dishes,” Dan says. “It’s a little “We’ve got something for everyContact: 636-528-6200; pouch pasta and it’s pulled together one,” says Dan. “Once I get you in the at the top, like a drawstring purse.” seat, I know I’m gonna get you back.” Stefanina’s Authentic Italian just north of I-70 18 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - May 2013

Rural Missouri - May 2013
Table of Contents
Chronicle of the corncob pipe
Missouri Snapshots contest
The family that drills together
Out of the Way Eats
Where bluegrass grows
Hearth and Home
Veggies and vision
Vertical gardening
Around Missouri

Rural Missouri - May 2013