Contact Info
Tantardino's
Art & Barbara Tantardino
623 Peninsula Drive
Lake Almanor, CA 96137
Phone: 530-596-3902
Fax: 530-596-4332
Visit our Website
Photo Tour
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Our Website
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Services
- Italian Restaurant
- Bar
- Pizza
- Pasta
- Tak and Bakes!
Fundraisers We Support
- Chester High School, Local Fire Department, CHP, Sheriff's Office, Feather River College's Students in Free Enterprise (SIFE)
Going Green Commitments
- Recycling all paper, plastic, and cardboard.
- Environmentally friendly flourescent light bulbs.
- In near future converting from styrofoam to cardboard.
Hours of Operation
We are open year round, although our hours change. Call for hours.
About Us
Tantardino's Pizzaria and Pasta
has been in business for 19 years. They specialize in Italian Cuisine and everything is prepared from our family recipes.We are also consistent and are family oriented.
The Tantardino fell in love with Lassen county when they began visiting a summer house at Lake Almanor nearly 20 years ago. They relocated to Chester from Los Angeles and opened the family restaurant- complete with a full service bar and outdoor patio.
We are open year around rain or shine!
While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.
The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.
The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.
Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.
