by Joe Crea, Northeast Ohio Media Group
Back when, dinner at an Italian restaurant meant a platter of spaghetti big enough to feed an army, large green salads and a basket of crusty bread.
You can still find plenty of reliable places that offer hearty Italian-American fare -- but today you're just as likely to find authentic and artfully composed regional cuisine from Tuscany, Milan, Bologna, even Compobasso and Calabria. These days, chefs with Italian heritage (or simply a penchant for the diverse nuances of dishes from the peninsula) offer a spectrum of flavors.
Source: http://www.cleveland.com/
