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FORT GREENE GETS THE BOOT

The Brooklyn Paper
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/ Gregory Cross

In February, Fabrizio Di Mitri (above) opened his Fort Greene Italian restaurant Scopello, named for the Sicilian fishing village where he spent summers as a child. His voice slowed to a purr as he described to GO Brooklyn the dishes made in his kitchen.

"Ahhhh," Di Mitri said, "do you know we make our own breads? We make our own focaccia. Most of our pastas are house-made - we make fettuccine, cavatelli, ravioli. We have a very nice salad of smoked herring, blood oranges, black olives and of course, extra virgin olive oil."

Get cozy in Scopello’s orange-walled dining room, and order dishes that celebrate spring. About the Villanella, Di Mitri said, "We saute baby artichokes and add fava beans and green peas." And, if you visit on the weekend, try the Burrata for two. This young mozzerella cheese from Puglia is wrapped in asphodel leaves.

"It comes fresh from Italy on Fridays," he said. "It’s creamy. Very nice. Come in tonight, OK? You’ll love it."

Scopello (63 Lafayette St. between Fulton Street and South Elliot Place) accepts Visa, MasterCard and American Express. Pastas: $11.95. Dinner entrees: $13.95-$16.95. For reservations, call (718) 852-1100.

Updated 4:00 pm, November 10, 2010
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