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‘ Enter the Trattoria Zone $ 999900992 9099040 0 0 400@ C 0 4@ O 4 6 4 O 46 460 Ob Ob 600 G 46046 CbA CC 449040040099 %9 9004909000009 00 0000404990049 4444 ¢ 6 The effect of this recipe is an artistic one; to make two large pieces of veal to encase a delicious filling and make it look like a mouth ready for a kiss. Ingredients: Casing â€" 2 large pieces of tender veal Filling: 2 tbsp. mozzarella cheese (shredded) 1/2 tbsp. prosciutto 1 tsp. Parmesan cheese (grated) A pinch of nutmeg Black pepper for seasonâ€" Thoroughly mix these ingredients and place one large piece of veal flat down. Heap the mixture onto the middle of the veal, leaving space around the edges. Then carefully place the second large piece of veal atop the first piece, making sure the mixture stays within. Press down firmly along the edges of the veal so that these are flat and the middle bulges. Bake for 2â€"3 minutes at 400°F. Then take out of the oven, put into a sautéeing pan and flambée with cognac. Add about 3 tableâ€" spoons of heavy cream and gently stir. And presto, un bacio. A delicious kiss. N.B. 2 pieces of veal are used. Not one piece foldâ€" ed!!! IL BACIO (THE KISS) Salt for seasoning. Thyme for flavor Visit us at lunch time for a tasty enjoyable break, at great prices: By SHELLY SANDERS GREER Special to the Oakville Beaver A bright green and white decor greets us at the door of the Trattoria Zone, a fairly new Italian restaurant at the junction of Royal Windsor and Ford Drive. The checkered floor and matching tablecloths provide a simple, yet comfortable atmosphere, suitable for both families and couples lookâ€" ing for a romantic dinner. It‘s a small establishment (there are 11 tables) making reservations a must for busy Friday and Saturday evenings. Trattoria Zone owner, Gianfranco Franzone and chef, Ciro Garofano. The service is friendly and perâ€" sonal. My dinner companion and I are seated, handed menus and told about the day‘s specials. We have a hard time deciding what to order. There is a large selection of pastas which interest me, particularly the Manicotti Fiorentina, described as a generous spinach ricotta that fills a generous portion of rolled pasta, the Linguine alle Vongole, baby clams sautéed in white wine and fine herbs, and the Fettucine al Salmone â€" smoked salmon flamâ€" Sample Dinner for 2: Bruschetta, Italian Antipasto or Salad, Pasta Veal or Seafood, Botile of Wine, Dessert Coffee ( Trattoria Zone 2318 Royal Windsor Drive e 338â€" 2001 bée with vodka in a rose sauce. In addition, there are individual pizâ€" zas which are "Authentically Neapolitan" with prosciutella, black olives, and bocconcini cheese. My companion is interested in the veal dishes, including the speâ€" cial of the day â€" Veal Pepata â€" pepâ€" pered veal, and Vitello al Limone, veal marinated in lemon, white wine, and fresh herbs. After a few minutes of indeciâ€" sion, we finally make our choices. We‘ll start with Bruschetta and Caesar Salads. For our main coursâ€" es, I‘ve chosen the Manicotti Fiorentina and my companion had decided on the Veal Pepata. In just five minutes or so, the Bruschetta is served. There are four.large slices of garlic bread with heaps of marinated tomatoes. It‘s more than enough for the two of us! The salads are next and, like the Bruschetta, they‘re large servâ€" ings of Romaine lettuce with a dressing that‘s not too heavy. We‘re starting to fill up and the main course has not even been served yet! Skipping a meal before visiting the Trattoria Zone might be a good idea for people with small appetites. The main courses are very big, and I knew when I saw my Manicotti I would be taking a doggie bag home. The rolled pasta is generously filled with a cheesy spinach ricotta and another layer of cheese covers the entire dish. It is a wonderful blend of spinach and cheese and it‘s quite filling. My companion‘s Veal Pepata is also large with two good pieces of veal in a light, slightly spicy wine and tomato sauce. The vegetables served with it are crisp and tasty. And because the veal is a lighter dish, my companion is able to finâ€" ish everything. I, on the other hand, have to ask to have my Manicotti packaged for me to take home. We are both full and cannot even imagâ€" ine dessert. We do, however, finish the meal with cappuccino. Sitting contentedly sipping my cappuccino, I notice a tentcard describing a few of the gourmet pizzas they offer. One, called Pizza Pescatore, is a nonâ€"dairy pizza. This is a whole other business for the Trattoria Zone. In fact, the restaurant is divided in half with glass bricks. On one side is the dinâ€" ing room where we‘ve been served and on the other is a pizza takeâ€"out business, The Pizza Zone. Both "Zones" are owned by brothers Gianfranco and Roberto Franzone. The Pizza Zone actually opened first, in March, followed by Trattoria Zone in May. For both, business has been steady, and Gianfranco says he sees the same people coming back all the time. Probably, the two most important advantages of The Pizza and Trattoria Zones are the prices and the quality. The Franzones pride themselves on the real Italian food they offer â€" cooked by an experiâ€" enced chef from Italy. As for the prices, our three course meal cost $35 plus taxes and gratuities, a reaâ€" sonable price considering the qualâ€" ity, service, and amount of food. The pizza ranges from $5.75 for a small 12 inch to $11.75 for a party size 18 inch. We leave with very full stomâ€" achs and a doggie bag for later. I plan on returning to try the gourmet pizza, but I‘ll be better prepared. I‘ll skip lunch! (Photo by Riziero Vertolli)