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Inside Look: Tartini Pizzeria & Spaghetteria in South Orlando – Q and A with Chef Alvaro Ramirez – More than just Flaming Cheese Wheel Pastas

Tartini Pizzeria & Spaghetteria – the Italian restaurant located in south Orlando is known for their flaming pasta alla ruota, served table-side, covered and mixed with delicious melty cheese on top of a gigantic Grana Padano cheese wheel. You may have seen their viral videos on social media.

Chef’s bruschettas Crostini drizzled with olive oil, toped with goat cheese, grilled peaches, prosciutto and arugula

But the new owners Oleksandr Nechyporenko and Alvaro Ramirez, who is also the chef, along side his wife Mabel want you to know they serve up more than just delicious flaming cheese wheel pastas – they also have fantastic wood-fired pizzas, and creative and refreshing bruschettas to name a few.

Yes – you can still find traditional favorites like eggplant parmigiana, chicken alfredo, and caprese salad – but you’ll also find dishes inspired by chef Alvaro’s Venezuelan and Italian background.

Arugula & Prosciutto Pomodoro sauce, mozzarella, kalamata, mushrooms, feta, arugula, and prosciutto

Their story is the story of America – newly arrived immigrants seeking to find the American dream doing what they can with what they have – Oleksandr from Ukraine and Alvaro and Mabel from Venezuela.

Read on for an interview with Chef Alavaro Ramirez and a sneak peek inside Tartini’s Pizza and Spaghetteria!

 

For those who might not know, Tartini’s Co-Owner/Chef Alvaro Ramirez and wife Mabel are a bit of on Instagram as well with their beautifully made videos:

 

View this post on Instagram

 

A post shared by A?lvaro Ramírez (@alvarococina)

Interview with Chef Alvaro Ramirez of Tartini

What are some of your favorite memories around food growing up?

Chef Alvaro Ramirez: Definitely cooking with my grandmother and family in our restaurant, back in my country. She taught me the basics when I was a little kid. I grew up living and sharing at the restaurant with her. Since she passed away a few years ago. I feel that we are connected every time I cook or create a recipe.

Risotto Della Casa
Creamy chicken and mushroom rissoto drizzled with white truffle oil

Tell us about your background – from legal industry to food industry – what made you decide to go into the food world?

Food and cooking is the best way for me to express myself. I love all the freedom and art that is involved in cooking.

Caprese Pizza

As an immigrant to America, what are some of the things you cherish the most living here?

R: I’m very thankful to this country and community for letting me be part of it. I promised myself to always give my best servings and to create delicious food and to show the best part of me to everyone here.

How did you and your partner meet?

R: I met Mabel working in a 5 star hotel kitchen. We had great times and learned a lot about cooking and food together. In those moments, we fell in love together. She’s smart, beautiful and so artistic!

Alvaro and Mabel of Tartini

What are your most popular items right now?

R: Our lasagna which is wood-fire baked is one of the most popular items. Same as our seafood risotto that is called “Pearl of the Ocean” and our cartoccio, which is pasta dish cooked inside the oven beautifully served and shaped as a swan.

Salmon Picatta
Fried salmon in a lemon butter sauce and capers on a bed of fettuccine alfredo

What are your upcoming plans for the menu?

R: I’ve been planning something great. A little twist in some of the current dishes. A new whole category called “Wood-fired specialties” that will feature new dishes made inside our oven and a couple of new vegetarian options, appetizers and pastas.

Calamari Fritti
Hand-breaded calamari, zucchini, squash, cherry peppers, marinara and a lemon wedge

What are some new dishes guests will likely see and when will they be available?

I’m very excited about our new smoked salmon bruschetta, served with cream cheese, lemon and cucumber. Our daily fresh eggplant & spinach lasagna and our creamy pesto pasta topped with burrata…

How much cheese is in a Grana Padano cheese wheel? How many wheels do you go through a week?

The wheels are around 40 kilograms each and the aging time is about 16 months. We get a new cheese wheel every week. That’s a lot of cheese!

Pasta Alla Ruota (Tartini Orlando’s Unique Signature Dish)
Their show-stopping; bae dee flamed with hennessy brandy, tossed inside a big cheese wheel.

 

Hours & Location

Tartini Pizzeria and Spaghetteria
6321 Hansel Avenue,
Orlando, FL 32809
(407) 704-8011

Mondays – CLOSED
Tuesday- Thursday
5:00 pm – 10:00 pm

Friday
5:00 pm – 11:00 pm

Saturday
3:00 pm – 11:00 pm

Sunday
3:00 pm – 9:00 pm

Reservations are highly recommended

Parties of 6 people or more MUST have a reservation!





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