Fortunata’s :
65-26 Metropolitan Avenue,
Middle Village ; 456-4786

Cuisine: Fine Italian cuisine.
Pizzeria and a restaurant.

Hours: Open seven days a week from 9 a.m. to 10 p.m. on weekdays and 10 a.m. to 11 p.m. on weekends.

Credit Cards: All major credit cards accepted.

Parking: Along Metropolitan Avenue.

Fortunata’s looks like a typical pizza joint from the outside, but the façade is a humble statement of the extraordinary tastes that await in the restaurant. 

The restaurant is conveniently located on Metropolitan Avenue and featuring romantic photos of Italian cities. Songs of Frank Sinatra add to the ambience.  And then there’s the host and manager Alfred Liardi, originally from Sicily, whose smile and hospitality reveal his love of food. 

For appetizers there is Antipasti Funghi Ripien ($7.95), which is stuffed mushrooms with herbs in special breading.  Pasta Fagoli ($4) is under the soup section, but its heartiness reveals otherwise.  It is overloaded with noodles and red kidney beans and flavored with sliced prosciutto and chopped parsley.

Among the entrees is Filet of Sole Frances ($15.95), which is pan-fried in white wine, lemon, butter and garlic, with a touch of cream.  Vitello Cotoletta is breaded veal fried and baked with fresh tomatoes and mozzarella cheese.

Fortunata’s also serves personal 12-inch brick oven pizzas such as Quattro Stagioni, which is topped with mozzarella, prosciutto, mushrooms and artichokes.

“People make their own menu – like shrimp frances,” Liardi.  “We make it if were not busy.”

One thing to look for is the specials, which change weekly. One recommendation is the Vitello Ai Funghi ($17.95).  This amazing dish is veal with a demi-glazed brown sauce of mushrooms, accompanied with  Carrots, zucchini and broccoli, cooked to perfection.

If you missed church on Sunday then make it to Fortunata’s for its desserts and you’ll have a religious experience. There are three choices all worth trying.  If you like being spoiled then go for the rich cheesecake made with American cream cheese. Liardi’s aunt makes this dessert.  On the lighter side is the homemade, divine Tiramisu. It’s made with ladyfingers dipped in anisette, topped with mascarpone and a thin layer of chocolate.  And last but not least is their Canoli made with imported ricotta goat cheese, eyeballed with cherries on each end.  What makes this restaurant authentic Italian is that your pants button might have to come undone by the time you leave.