Sardinia, Italy, famous for being named one of the five global Blue Regions where people on the island are 10 times more likely to live to 100 years than those living in the United States, has made its way to Weston through a new family restaurant, Zona Blu. Sardinian-born Executive Chef, Andrea Fadda, will take you on a culinary journey through the island of Sardinia integrating modern takes on traditional Sardinian cuisine such as fregula (a pasta that resembles Israeli couscous) and malloreddus (small, hand–rolled pasta), paired with familiar Italian favorites. Zona Blu’s menu features wood-fired pizza, focaccia and breads made in-house daily, home-made pastas and desserts, and fresh seafood. In addition to panini, Zona Blu offers specialty luncheon meats and cheeses, sausage, olive oil and over 100 wines, all imported from Italy. Every guest at Zona Blu will be treated like family. Sit down, have a drink, enjoy both traditional and Sardinian-inspired dishes and most importantly toast to “A Kent’ Annos” – or, as commonly cheered in Sardinia, “to 100 years!”
Chef Andrea Fadda has trained all over the world and has created the Zona Blu menu which combines traditional and modern takes on Italian and Sardinian food.
(Left) Two chefs creating Zona Blu masterpieces in the kitchen. (Right) A pizza chef is preparing the brick-oven area for making the next great pizza. Or perhaps a calzone.
Executive Chef Andrea Fadda Biography
Ingredients & Flavours
We pride ourselves on our authenticity. All of our food is handmade—from pasta to pizze. We spend the time it takes to ensure that what we serve you is the real deal—and well worth your time. Our ingredients are always fresh, with daily shipments from our vendors, whether it’s our produce, dry goods, or seafood. If you believe in quality ingredients, you will love the food we prepare.
Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.
Locally Sourced & Organic Oriented
We are constantly looking for local ingredients, and buy them whenever they meet our requirements and match our cuisine. It allows us to help local farmers and fishermen with locally sourced ingredients.