La Toscana Ristorante

The Mediterranean influences of La Toscana Ristorante have been pleasing those who were in the know since 1973, and delighted Geordies nowadays tend to take Salvatore and his staff as a Newcastle institution.

Be that as it may there is nothing institutional about the dishes that regularly brighten the lives and palates of those who have discovered La Toscana. Menus range over lunch and early, set, blackboard, vegetarian and a special one for match days when the team is playing at home.

We have taken the a la carte which starts with a good range of antipasti along the lines of King prawns sautéed with onions and garlic, or Parma ham, salami, mortadella, smoked salmon, prawns, olives and garnish. The traditional minestrone is never in short supply and several of the pastas can be taken as starters or main courses.

The carbonara, bacon and cream sauce, and saucy little Al Sugo with tomato sauce and spiced sausages (their own, of course), make a good intermediary course. One of the best things about Italian cooking is that you can, with a reasonably clear conscience fit in a few extra dishes without getting too many sideways glances from she who professes to care about your figure.

So on with the merry feast, heading towards the Chef's speciality area, and the sublime saltimbocca alla Romana, escalope of veal, Parma ham, sage and white wine sauce, which has to be one of the great classic dishes. For those who may have some reluctance about this great dish, the things they do to beef at La Toscana are notable. Try the Fiorentina, a T-bone steak averaging out at around 2lbs, with a choice of port, pepata, mushroom or Stilton sauces.

And so it is time to bring proceedings to a graceful end, and you realise that those extra sly dishes, whilst delicious, did little towards accommodating a pudding, where even the sticky toffee pudding that had its genesis in Cartmel, has acquired an Italian persona and become budino al caramello.

An unashamedly Italian wine list makes some grudging concessions to the rest of the world, but not many. But when there is quality grappa and calvados to be had, who cares?

Check on their Website to widen your menu knowledge and find out about takeaways.