For the most part, this new Italian restaurant in Coconut Point isn’t reinventing the wheel. It excels at sweet, ripe plum tomato sauces laced with ribbons of basil and dishes that have become synonymous with the Italian-American experience. But one bite of the fettuccine Alfredo prepared in an 18- to 24-month-aged Parmigiano-Reggiano wheel, and you’ll see why this is innovation we can get behind. A server rolls it to your table on a cart and scrapes a cup full of fresh shavings from the bottom (continually deepening the mixing bowl to end all mixing bowls) before tossing in wide al dente noodles and gently placing your choice of grilled shrimp or steak on top for a finishing touch. It’s a Parmesan lover’s fantasy and goes beyond what anyone expects from the simple cream sauce staple.
23161 Village Shops Way, Estero, (239) 390-2977, divietoristorante.com
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