The Fresco Cafe Italiano: A Taste of Italy in Houston

If you're ever driving down I-69 in Houston, Texas, and find yourself at a strip mall with a sign that reads "Fresco Cafe Italiano," then you're in luck. This little gem is where a husband and wife team went to Italy, found the chefs they really liked, and finally convinced them to come over and help them open up their own joint. Fresco Cafe Italiano is more than just a restaurant - it's a taste of Italy right here in the heart of Houston.

The moment you step into Fresco Cafe Italiano, you're transported back to your childhood memories of authentic Italian food. The owner, who wishes to remain anonymous, says that this place reminds him of his hometown in Inikozia and makes him feel like he's home. His mother was full Italian, and the flavors here transport him back to those younger days of tasting the real deal.

The story behind Fresco Cafe Italiano is one of passion and dedication. Chef Roberto, who hails from Italy, wanted to bring his culinary expertise to America and create what he created in Italy right here in Houston. His journey wasn't easy - he was admitted to the country on a very special visa due to his expertise. Now, customers have the chance to explore different cuisines from Sicily to Lombardy and everything in between.

One of the signature dishes at Fresco Cafe Italiano is the Dougletelli with lamb sauce and alatta. The owner loves lamb and how Chef Braises it for hours on end. He swears by the pasta, which is made fresh every day, just like Nonna used to make. "The pasta see the sky with the sun wind or humidity," he says - a testament to the importance of freshness in Italian cooking.

Next up is the lamb shoulder or leg, cooked to perfection without any salt, pepper, oil, herbs, or anything else that might compromise its flavor. Chef Roberto explains that this method allows the special flavors of the lamb to shine through. "We've cooked in the oven from seven to eight hours at 240 degrees Fahrenheit," he says. "That's it." The sauce is made with extra virgin olive oil and San Marzano tomatoes, adding a touch of acidity and sweetness.

But what really makes this dish come together is the combination of fresh pasta, vegetables, and the cut of lamb that they use. "The tajatella lamb is in the windows," says Chef Roberto, referring to the stunning display of high-quality ingredients on offer at Fresco Cafe Italiano. "It's like Italy right there." When you take a bite, the flavors meld together perfectly - creamy sauce, tender lamb, and fresh pasta all working together in harmony.

The owner's passion for Italian food is evident in every dish that leaves the kitchen at Fresco Cafe Italiano. From the pasta-making process to the cooking of each ingredient, every step is carefully considered to ensure the highest quality. And when you sit down to enjoy your meal, it's clear that this restaurant is more than just a place to eat - it's an experience. So if you're ever in Houston and craving a taste of Italy, be sure to stop by Fresco Cafe Italiano and experience it for yourself.

"WEBVTTKind: captionsLanguage: enwell if you're here in houston texas on the i-69 i you can pull off the freeway into this little strip mall where a husband and wife team went to italy found the chefs they really liked and finally convinced them to come over here and help them open up a joint you want a one-way ticket to italy it's right here fresco cafe italiano parma prosciutto burrata in brusqueta this is where i come to feel like i am in my little town inikozia it's so good my mother's full italian and it reminds me of back in the younger days of tasting the authentic italian food juan ravioli roberto said he wanted to come to america to create what he created in italy he was admitted to the country on a very special visa because of his expertise you have a chance to range through the different cuisines from sicily to lombardy and everything in between all right so we're going to make the douglatelli with lamb sauce and alanta i love lamb and the way that chef braises that for hours and hours so delicious the pasta is made fresh every day all right chef let's start making the pasta to tying gran semolina two time grind nine eggs for one kilo semolina italian lady wake up in the morning for me the pasta see the sky with the sun wind or humidity they put one more or less egg in the pasta how does the italian chef in houston under the fluorescent light what does he say he used on his nine eggs four or five minutes the pasta beautiful next take lamb shoulder or leg no salt no pepper no oil no herb no nada no way for preserve the special flavor of the lamb i'm here to learn we've cooked in the oven from seven to eight hours 240 degrees to take back no seasoning that's it now we make the sauce yes the extra virgin olive oil you want me to get the salt no bouquet garni bouquet garnish is a french term my training in the kitchen is all french all french limestone tomato san marzano yes and the lamb cooked for one more hour we're gonna put some parmesan no parmesan anywhere no the customer put the parmesan on the top pasta cooker from italy sauce no sauce no salt no chili flake not chili flake okay will you try before without the cheese i'm not gonna try you're holding you're gonna stab me if i try with it's simple it's straightforward delicious the lamb broke down enough in the sauce that it's creamy and it sticks to the pasta the acidity of the tomato the sweetness of the mirepoix and a little bit of the bouquet garni letting fantastic ingredients do all the work that is italy right there is italy the tajatella lamb is in the windows the combination with fresh pasta and all the vegetables and the cut of lamb that they use it just melts in your mouth youwell if you're here in houston texas on the i-69 i you can pull off the freeway into this little strip mall where a husband and wife team went to italy found the chefs they really liked and finally convinced them to come over here and help them open up a joint you want a one-way ticket to italy it's right here fresco cafe italiano parma prosciutto burrata in brusqueta this is where i come to feel like i am in my little town inikozia it's so good my mother's full italian and it reminds me of back in the younger days of tasting the authentic italian food juan ravioli roberto said he wanted to come to america to create what he created in italy he was admitted to the country on a very special visa because of his expertise you have a chance to range through the different cuisines from sicily to lombardy and everything in between all right so we're going to make the douglatelli with lamb sauce and alanta i love lamb and the way that chef braises that for hours and hours so delicious the pasta is made fresh every day all right chef let's start making the pasta to tying gran semolina two time grind nine eggs for one kilo semolina italian lady wake up in the morning for me the pasta see the sky with the sun wind or humidity they put one more or less egg in the pasta how does the italian chef in houston under the fluorescent light what does he say he used on his nine eggs four or five minutes the pasta beautiful next take lamb shoulder or leg no salt no pepper no oil no herb no nada no way for preserve the special flavor of the lamb i'm here to learn we've cooked in the oven from seven to eight hours 240 degrees to take back no seasoning that's it now we make the sauce yes the extra virgin olive oil you want me to get the salt no bouquet garni bouquet garnish is a french term my training in the kitchen is all french all french limestone tomato san marzano yes and the lamb cooked for one more hour we're gonna put some parmesan no parmesan anywhere no the customer put the parmesan on the top pasta cooker from italy sauce no sauce no salt no chili flake not chili flake okay will you try before without the cheese i'm not gonna try you're holding you're gonna stab me if i try with it's simple it's straightforward delicious the lamb broke down enough in the sauce that it's creamy and it sticks to the pasta the acidity of the tomato the sweetness of the mirepoix and a little bit of the bouquet garni letting fantastic ingredients do all the work that is italy right there is italy the tajatella lamb is in the windows the combination with fresh pasta and all the vegetables and the cut of lamb that they use it just melts in your mouth you\n"