Executive Chef Steven Acosta has returned — after serving at  Cascada Grill at the Turnberry Isle Resort, Vix’s Restaurant at Hotel Victor in Miami and the Solea restaurant at the W South Beach Hotel — to Da Campo Osteria’s kitchen.  He brings new menu items such as Canelloni di Maiale –suckling pig confit, butter poached arugula, chanterelle mushrooms, and sheep’s milk ricotta; Roasted Beet & Robbiola Cheese Salad; Ravioli di Costola Breve – with braised short ribs, Barolo wine reduction, Calabrese peppers, tomato and Pecorino cheese; Guance di Vitello Brasate – braised veal cheeks served with roasted cauliflower, oven-cured tomatoes, cipollini onions, and artichoke chips; and Pollo Arrosto al Funghetto – roasted boneless half chicken over caramelized Brussels sprouts, fingerling potatoes, roasted mushrooms, and cherry tomatoes.

The 78-seat, 1600 square foot Da Campo Osteria with views of the waterway continues to serve classics like Fresh Pulled Mozzarella  prepared tableside; Scallops Puttanesca; Lobster Tagliatelle; Spaghetti & Jumbo Meatball   and Seared Diver Scallops; oven-roasted pizzas, meats and fish dishes.

da Campo is opened for breakfast and lunch daily, and for dinner Tuesday – Sunday, 4:30 p.m. – 10:00 p.m. Mozzarella classes are offered for $35 per person every Thursday from 5:30 p.m. – 6:30 p.m.  Il Lugano Hotel at 3333 Northeast 32nd Avenue in Fort Lauderdale.  (954) 226-5002.