Chef Vittorio Muscariello of Hostaria da' Vittorio Ristorante Italiano has just re-written the restaurant's menu and expanded it considerably.

Born in Gaeta Italy, Vittorio was raised on his grandmother's classic recipes. Those recipes were distilled over the years to perfection, and they constitute Vittorio's signature dishes.

"Pasta and tomato sauce sprinkled with industrial cheese cannot be called Italian food," Vittorio explains as is his custom, "in Aruba the only authentic Italian eatery is Vittorio's, with a master chef in the exhibition kitchen, putting together each bliss-producing plate, leaving the kitchen a symphony of tastes and textures."

Perfection, is the key-word here, every cooking technique and each ingredient is certifiably authentic - Italian with a capital I.

This type of fanaticism, earned Vittorio membership in O.R.P.I. Ordine Ristoratori Professionisti Italiani headquartered in Genoa. The watch-dog organization, protecting Italian brand names sets standards and guidelines, preserving the purity and integrity of the famed kitchen. At Vittorio's, the new menu continues to serve only imported Arugula, basil, parsley, artichoke, eggplant, olive oil and Balsamic vinegar as well as imported clams, mussels, sea bass and baby octopus which hail from the Mediterranean! It is all bona fide at Vittorio's; his Osso Bucco is the real thing, no fusion, no nouveau, no shortcuts!

"And the recipes," states Vittorio's brother Mauricio, in charge of the service in the busy dining room, "are inimitable, secret, and cannot be duplicated."

"Wait until you see the presentation," remarks the chef's ever-helpful assistant Selma, "the menu is the size of the New York Times."

Go ahead, check it out. The food is beautiful, abundant and fresh; it's a complete wow experience. Finish with Lavazza coffee, best Italian espresso in the world, and ice cold grappa . . .