Il Ponte
In Italian, "Il Ponte" means "The Bridge".
“Ponte means bridge in Italy. Bridge means connection. Like my dreams. We were in Italy and now we’re here in America. The one place on earth where dreams come true.”
And you can taste the flavors of Italy stateside at Il Ponte.
Set in this comfortable, rustic space in Woburn Center, Il Ponte is the dream turned reality for Beni Kurti, a chef who’s cooked in Michelin-starred restaurants before immigrating from Umbria Italy a decade ago.
“This is my love. I’ve been doing this for 30 years. And I love. I love cooking. I don't know what to do else.
Kurti and his wife, Hortenca Sheshori have created a cozy space where customers come as strangers and leave as friends, thanks to all the attention the couple gives to their customers.
“They walk in the door they asked is Chef Beni here?
“People love him. He loves people. He hugs everybody. He says hi to every single customer. People feel very important when they come here because it's Oh, the chef it says hi. Even if he doesn't know them.”
“At the end the night I go to the tables and asked questions. How was dinner? How was everything? Lovely? They said lovely. Can't wait to come back. That's why we're here. “
And the chef is just as passionate in the kitchen.
“He’s an amazing chef. He has a lot of passion. He's very creative. He loves what he does.”
“Any dish we do here is with love. Con amore. With Italian touch. With Italian passion. With Italian knowledge. And with imported Italian ingredients. If one customer is not happy, it's heartbreaking.”
As soon as you sit down, one of Il Ponte’s complimentary bread baskets hits the the table. From there, you might consider ordering the thinly sliced eggplant served with a drizzle of arugula pesto or the delicate octopus, grilled perfectly so it’s crispy on the outside and tender in the center. And for some more fresh seafood, try the Mussels- presented beautifully in a skillet with toast points for dipping.
“Mussels are local and they are prepped so simple. We put the fresh leeks on it and white wine, garlic, pepperonicini, toasted bread. It’s to die for. “
And you’ll feel like you’ve died and gone to heaven with one bite of the Prosciutto & Burrata Umbrian style- a staple of Chef’s hometown.
“The burrata is imported and it’s creamy. We fry the dough, prosciutto is there and we have balsamic reduction. So the people can grab the dough. They put a little burrata, a little prosciutto and its a l sandwich. It's warm. Its creamy. There’s a saltiness. It's amazing.”
The Pizza Napoletana is one of Beni’s specialties, cooked in a wood-fired oven at 900 degrees.
First timers should always go with a Margherita- topped with imported buffalo mozzarella, San Marzano tomatoes and basil. And for something truly palate popping, try the Umbria Pizza- a fire kissed force of nature topped with earthy mushrooms and a decadent truffle cream sauce.
“We have the base. We put a truffle sauce underneath, fior de latte mozzarella and we slice fresh mushrooms, a little salt and shaved parm. You eat a pizza and its like heaven."
Since it’s all made fresh, a plate of pasta is a must at Il Ponte.
"The fresh pasta is the best. It’s a simple food, but simple food is the best."
There’s the ravioli della nonna filled with parmesan, ricotta and asiago and tossed in a butter sage sauce. And fresh tagliatelle smothered in a Bolognese sauce that’s been simmered for hours.
“It's a long process. In Italy we call it slow cooking. Low and slow. The way to go.
But it’s the Tortellini alla Norcina that is a true show stopper. This fresh pasta is stuffed with meat and served in a truffle cream sauce spiked with sausage, and it has heads turning the second it enters the dining room.
“You can smell it right away and people are like what’s that I want that. You have the bite from the pasta. You have the meat and you have that creaminess and truffle- that is the bomb of flavor. It's complex, but at the same time so delicious.”
The entrees are as authentic as they come, with options like the Beef Tagliata- a tender treat served with crispy potatoes. Soul Satisfying Chicken Parm and a dish near and dear to Chef’s heart- the Vitello alla Petroniana.
“You’re going to see a layer of beautiful broth, the veal, prosciutto, parmesan cheese and the black truffle. We put little salad and a wedge of lemon. It's a crunchy, it's a salty, it's a sweet, it's umami. It’s the five elements in the dish.”
And at dessert, you must try the Sicilian style donut stuffed with gelato and served with creme anglaise and fresh fruit.
“It's cold. It's warm. It's acidity from the fruit, creme anglaise, which brings on another level. It's everything you want to finish the night. It's everything you want to finish the night.”
And with all of this hospitality, food and love, you won’t want your night to end at Il Ponte.
