The menu features authentic Italian cuisine, from homemade pastas to brick-oven pizzas, risotto to cannoli, roasted meats to olives so delicious they regularly convert folks who thought they hated olives into ardent fans.Dishes are crafted from fresh ingredients--local, as much as possible--and "mingled with a savory simplicity," he says.
“Importing food from Italy defeats the whole purpose of Italian food as I was raised and trained to understand it,” he explains. “The true basis of Italian food is local ingredients, no matter where you’re cooking it.”As just one example, Leoci sources pigs from Savannah River Farms, just north of the city, for the pork that he transforms into Italian sausage, pancetta, salami and guanciale.
Pasta, bread and sauce are made fresh every day. Bolognese with a little farmer’s cream is a favorite, but foodies gush about Leoci’s pasta alla carbonara. Instead of mixing the egg in with the sauce as in the traditional preparation, the chef places a poached egg atop the pasta, bacon and cheese as a deconstructed classic.
The menu at Leoci’s is inspired by the chef’s boyhood in Bari, on the heel of the Italian boot. After completing Cordon Bleu training and years working as a private chef and running hotel kitchens and restaurants, he brings his talents to Savannah.
Bottom Line: Don't miss this Italian culinary gem when visiting Savannah, Georgia.
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