If you are looking for a bring your own wine, Italian pizzeria which is both affordable and family friendly, Fabio’s Trattoria is just the right fit for you. This quaint little restaurant has an endearing terrace which overlooks the main road in Hudson. We had the luxury of both meeting and conversing with Fabio himself. Through this, we discovered what lay just beneath the surface. Unlike many restaurants Fabio uses recipes passed down through the family which require ingredients primarily imported from Italy. Fabio assured us that it is important to him that not only his restaurant be as authentic as possible but that his heart and soul be put into every dish.
To start off the evening, Tania, Fabio’s wife brought us out the “Capra salad” prepared by chef Adriano. This piece comprises of a delicate and sensitive mix of baby spinach, walnuts, cranberries and goat cheese topped off with a mouth watering balsamic vinaigrette. The combination of flavors makes this salad a popular commodity.
Following the salad we were served the “Caprese Con Prosciutto”; an assortment of layered bocconcini, basil, fresh tomatoes and as the name suggests, thinly sliced prosciutto. Definitely a strong recommendation for all the prosciutto lovers out there. To finish off the appetizer portion of the evening, we were spoiled with the “Crositni Misti”. This appetizer consists of 3 different interpretations of Bruschetta. The bruschetta’s were served on three slices of slightly toasted baguette. The first was the roasted red peppers, the second buffalo mozzarella, prosciutto and cherry tomatoes and finally the last was the classic bruschetta. Each rendition was just as fresh and full of savor and each better than the last leaving you wanting more.
For the meal portion of the evening, Fabio started us off with the “Ai Frutti di Mare”. This plate has the clams, scallops, mussels and shrimps framing the pasta which bathes in a light tomato sauce. On this day, the sea food was served somewhat cold and the noodles just beneath steaming hot. However, the creativity and potential of the dish certainly catches the eye. Served just shortly after the pasta was the “Quattro Stagioni” pizza. This item is unfortunately not shown on the menu but if asked, Fabio will be glad to prepare it. Fabio’s Trattoria has mainly earned their reputation through word of mouth and their imported wood-burning oven has been the hottest topic of conversation. The “Quattro Stagioni” is served with mushrooms, black olives, artichoke and ham all separated into quarters living up to it’s name. The olives and artichokes on the pizza were not inspiring and I would instead suggest the “Bomba” pizza, one that I have had on different occasions and have always been pleased with.
Despite the minor setbacks, our overall social atmosphere was a pleasant one. The staff is friendly, efficient and very professional. The promptness and attentiveness to the customers is apparent in the employees’ work ethic and service. If you happen to be in the area and are looking for affordable, Italian cuisine you should definitely give Fabio’s a try.