Verona Ristorante

 Just across the street from SUNY Farmingdale, is this graciously appointed Italian restaurant. The large menu featured hot and cold appetizers, from grilled portobello mushrooms topped with prosciutto and mozzarella, to scungilli over radicchio. Pastas include rigatoni al forno (baked with sausage, proscuitto and onions and topped with cheese) and rigatoni with eggplant and ricotta salata. Among meat and fish entrees, owner Anthony Page singled out the vitello alla Verona (a pounded paillard topped with grilled vegetables and truffle oil) and whole roasted branzino (seabass) for special recognition. Verona also offers six individual brick-oven pizzette, from traditional Margherita to a pair that honors the city of Verona's most famous fictional couple: Giulietta boasts ricotta and sauteed spinach; Romeo, broccoli rabe, sausage and hot cherry peppers. Verona has a main dining room, separate bar, and a large airy room for private parties.