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Solo Italiano Restaurant


Thank the Harvesters, Passion to Plate

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Solo Italiano Restaurant


Thank the Harvesters, Passion to Plate

 

A Destination

Chef Paolo Laboa of Solo Italiano cooks true Genovese food, fresh from the farm and the sea, prepared from the heart by the winner of both the Best Young Chef in all Italy and the Pesto World Championship.

 

Hours of Operation

Dinner service starts every evening at 5 pm

Sunday 4:30 pm - 9:30 pm
Monday 4:00 pm - 9:30 pm
Tuesday 4:00 pm - 9:30 pm
Wednesday 4:00 pm - 9:30 pm
Thursday 4:00 pm - 9:30 pm
Friday 4:00 pm - 10:00 pm
Saturday 4:30 pm - 10:00 pm


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The Kitchen


The Kitchen


Paolo laboa

EXECUTIVE CHEF

Paolo Laboa’s journey started in his mother's kitchen, where he learned the secrets of real Genovese cooking, the pinnacle of Northern Italian cuisine. Every ingredient chef Paolo touches is fresh from the farm to his kitchen to your table. Some of his favorite farms are Stonecipher Farm, Dandelion Springs Farm, Valley Farm, Olivia’s Garden for basil and herbs, and Northspore for foraged mushrooms. Fresh fish is brought in each day through Upstream, Harbor Fish Market or Browne Trading Co. We also source other proteins like wild rabbit from Sumner Valley Farm, lamb and pork from Two Cove Farm, while our dairy comes from a variety these farmers as well.

“Cooking is what I love and I want each ingredient to sing. Simplicity is my goal. If there are five ingredients, I want you to taste all five of them.” Breads and pastas are all made in-house from scratch using traditional Genovese recipes. “It is very important–the food that you eat,” says Laboa.

He and his family moved from the west coast to be closer to Gloucester, MA, where his wife Mercedes grew up. He and Mercedes have two young daughters who already feel very at home here–they love the ocean and can’t wait for the snow. Portland reminds Paolo very much of Genova, Italy. “I love having the sea in front and the mountains and forest in the back, so many different food flavors to work with,” says chef Paolo.