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CENTERVILLE — On my second visit to Savona, a friend who once helped run an Italian restaurant in Chicago and I took turns waxing enthusiastic about what we loved most about Italian cuisine: the focus on freshness, the intensity of flavors that complement rather than overwhelm, the ability to elevate humble ingredients to something far greater than the sum of their parts.
This is the heart of Italian cooking — and it’s exactly what chefowner Keith Taylor is showing a gifted touch of accomplishing in the opening weeks at his Savona Ristorante/Enoteca.
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