One Italian review leads to another. Coast News Publisher Chris Kydd joined me to experience Solana Beach’s newest Italian restaurant, Colosseo Cucina Italiana, occupying the former Pizza Nova space.
Chef-owner Roberto Ciacciofera, together with his wife, Giuseppina Marrone, has transformed the former space into a timeless Sicilian-inspired ristorante that feels both elegant and welcoming. Oversized trompe l’oeil murals depicting Rome’s iconic Colosseum and Antonio Canova’s Psyche Revived by Cupid’s Kiss immediately transport guests to Italy, while comfortable booths, a full bar and genuine hospitality encourage guests to linger.
Originally from Sicily, Roberto worked in restaurant kitchens for decades before opening Colosseo in December 2025. His infectious smile, unmistakable Italian accent and occasional bursts of song reveal how much joy he finds in sharing his dream and passion with guests.
That hospitality began moments after we sat down. Roberto welcomed Chris and me with traditional Italian espresso before introducing a refreshing summer Italian Michelada featuring Peroni beer poured over lemon sorbet. Freshly baked focaccia with extra-virgin olive oil and garlic-tomato sauce sets the tone for the meal.
Roberto is equally proud of his thoughtfully curated wine program, featuring primarily Italian selections, as well as the Emperor Pour, a tasting flight that highlights 2-ounce pours of 2016 Salvano Riserva Barolo, 2019 Amarone della Valpolicella Classico, and 2019 Cordella Brunello di Montalcino.
Chris and I sampled the Amarone and Brunello, both of which paired beautifully with the rich pomodoro sugo.
Roberto’s kitchen quickly impressed us with a succession of thoughtfully prepared dishes. Eggplant Parmigiana featured thin, caramelized eggplant layered beneath mozzarella, Parmigiano, basil and rich pomodoro sugo. Roman-style fried artichokes delivered delicate nuttiness balanced by herbs, garlic and olive oil.
The standout of the afternoon was the Pappardelle Colosseo. House-made ribbons of pasta were topped with fork-tender braised short ribs simmered in his nonna’s sugo recipe, the restaurant’s signature dish.
Equally memorable were green zucchini lasagna layered with herbs and cream sauce, pillowy house-made gnocchi finished with pesto and creamy burrata, and a wood-fired Pizza Calabria where spicy soppressata met red onions and spicy honey in perfect harmony.
Our food journey or viaggio gastronomico, captured Roberto’s vision for Colosseo: authentic Italian cuisine, thoughtfully selected wines and heartfelt hospitality. As Roberto likes to say, “My house is your house.”
That welcoming philosophy extends beyond the dining room with private events, catering, Sunday live music on the patio and monthly cooking classes planned for the near future. After spending an afternoon with him, Chris and I left feeling less like customers and more like guests welcomed into an Italian family home.
More information: colosseosd.com
Catamaran Reimagines Its Summer Luau
The Catamaran Resort Hotel and Spa’s Sunset Luaus have become a Mission Bay summer tradition. Frank and I attended this year’s reimagined production and found that the enhancements elevated the experience compared to previous visits.
More than 450 guests gathered bayside to celebrate Polynesian music, dance and cuisine. Evans Hotels Media Relations and Community Outreach Manager Robert Arends made a point of greeting media guests at their tables, reflecting the resort’s commitment to hospitality. Pride of Polynesia delivered an energetic performance featuring authentic island music, graceful hula dancers and spectacular fire-knife dancing on the luau’s new stage.
Equally impressive was the quality of the food. Traditional kalua pig, slow-roasted underground with banana leaves, anchored an all-you-can-eat buffet complemented by macadamia nut-crusted mahi, Hula Hula chicken, pineapple fried rice, stir-fried vegetables, island-inspired salads and fresh rolls. A children’s buffet featured Hawaiian and cheese pizzas, coconut-crusted chicken tenders, fruit salad and seasoned potato wedges.
Dessert provided a sweet island finale with butter mochi, ube coconut cake, chocolate haupia panna cotta, piña colada pie and passion fruit cheesecake.
The Catamaran’s reimagined Sunset Luau delivers an entertaining evening for the whole family.
Tickets: catamaran.ticketsauce.com
Column by Rico Cassoni
Wine Bytes
The Lodge at Torrey Pines’ Artisan Table Signature Wine Dinner returns July 23 at 6 p.m., featuring Napa Valley’s acclaimed Shafer Vineyards. Guests will enjoy a reception followed by a seasonal multicourse dinner on A.R. Valentien’s terrace overlooking Torrey Pines Golf Course. The main course pairs a ribeye entrée with Shafer One Point Five 2023 and the iconic Hillside Select 2022, accompanied by insights from a Shafer winery representative. Cost is $492.80, including tax and gratuity. RSVP at bit.ly/TP-Shafer.
Family dinners just got easier at Rancho Bernardo’s Cork & Craft. Every Thursday, kids 12 and younger eat free with the purchase of an adult entrée. The dine-in-only promotion features kid-friendly favorites, while parents can enjoy Cork & Craft’s extensive wine list, craft beers and elevated California cuisine.
La Jolla’s Dora Ristorante has introduced Nonna’s Recipe Book, a unique cocktail experience in which bartenders create custom drinks tailored to each guest’s tastes. Favorite recipes are handwritten under the guest’s name, creating a personalized cocktail archive to revisit on future visits. An interactive roaming amaro cart further celebrates Italy’s rich drinking traditions.
Rico Cassoni is the executive producer of Taste of Wine and Food. He and founder/adviser Frank Mangio, a renowned wine connoisseur certified by Wine Spectator, are among the web’s leading food-and-wine reviewers. Read their latest columns at tasteofwineandfood.com under “Recent Columns,” or contact them at [email protected]
