Sogno: The Realization Of A Dream

By Kaaren Valenta

As a young girl growing up in southern Italy, Antoinetta Siconolfi knew she wanted to own a restaurant someday and that she would call it Sogno, Italian for “dream.”

“My father owned a construction business and my grandfather had a farm. All of the workers would get together for lunch – it was more convenient than going home – and during the summers I would cook for about 15 of them,” Mrs Siconolfi, 35, said.

In 1980, when she was just 15, she met an American, Tony Siconolfi, who had come to Italy to attend his brother’s wedding. After carrying on a long-distance courtship for three years, Antoinetta and Tony were married in 1983. Antoinetta then accompanied her husband back to the United States.

“My husband works for Sikorsky Aircraft in Stratford,” Mrs Siconolfi said. “We lived in Trumbull first and moved to Shelton 10 years ago.”

Soon she began working for a church in Fairfield, preparing Saturday lunches for the congregation, and her first child, David, now 15, was born. She started her own catering business, doing parties, but eventually decided she really wanted to try restaurant work.

“I approached the owner of a restaurant that was opening in Fairfield and asked him to give me a try,” she said. “I made pastas, desserts, and did pantry work.”

Then she worked in the banquet room of Grassy Hill Country Club in Orange for six years. She also gave birth to a second child, a daughter, Rosa, who is now 5.

“But still I dreamed of having my own restaurant,” Mrs Siconolfi said. “When you work for someone else you have to do everything their way.”_ One day last August when she and her husband were driving in their car, they saw a realtor’s sign advertising a restaurant for sale. The business, Sweetbriar, was located at the intersection of Routes 6 and 25 in the Hawleyville area of Newtown.

“We bought the business on September 1 but we had to get the liquor license, so we weren’t able to change the name to Sogno until December 8,” Mrs Siconolfi said. “Then we held a big grand opening celebration.”

“We serve very traditional Italian cuisine,” she said. “Every recipe is really mine. We have a lady who makes our pasta fresh every day, and we make our own bread. We make everything just like it was when I was growing up in Italy.”

“One customer gave me the best compliment when she told me that her meal made her feel like her Italian grandmother was still here cooking,” Mrs Siconolfi said.  “I try my best to make everyone happy. I want their opinions on the food.”

Sogno has lunch and dinner menus, a children’s menu, and a bar menu. There also is a room upstairs for parties. 

The dinner menu features a large selection of pastas, chicken, veal, beef, pork, seafood and fish. Customers who recall the steak house menu of Sweetbriar still will find prime rib, sirloin, and filet mignon ($16.96-$19.95) on the menu at Sogno along with choices like Bracioli (sliced prime rib stuffed with three grated cheeses, parsley and garlic); Filetto di Manzo al Pepe (filet mignon topped with a brandy and pink and black peppercorn sauce); and Filetto in Crosta (filet in puff pastry with wine sauce).

Among the seafood choices ($13.95-$20.95) are Sugo alle Vongole (spaghetti with red or white clam sauce), Zuppa di Pesce (mixed fresh seafood in a spicy red sauce), Filetto Imbottito (filet of sole with seafood stuffing and lobster sauce), and Salmon alla Griglia (grilled salmon with a Dijon chive sauce). All entrees are served with a choice of house salad or soup.

The pastas ($9.95-$14.95) include lasagna, cannelloni, manicotti, ravioli, gnocchi, cavatelli, and fusilli, among others, all made fresh at the restaurant.

Appetizers ($3.95-$9.95) feature a selection of traditional antipasti, bruschetta, fried calamari, and Fritto di Pesce alla Birra (seafood cooked in a light beer batter and served over a bed of greens). Patrons who have trouble deciding might opt for Antipasto Caldo (calamari, eggplant, clam casino, stuffed mozzarella, fried zucchini, scallop and shrimp wrapped in bacon), or the Antipasto Freddo (proscuitto, sopersata, provolone, mozzarella, artichoke hearts, marinated vegetables, stuffed cherry peppers, olives, and bruschetta topped with gorgonzola, served over a bed of greens).

Recent entrée specials included Agnello alla Rosemary (marinated rack of lamb served with Italian oven baked potatoes laced with a Burgundy wine sauce), Maiale al Vino Rosso (roasted pork tenderloin with grilled polenta and escarole), Peroni Ripieni (stuffed peppers), and Calamari Con Spinaci e Pomodori (calamari with spinach, garlic, onions, tomatoes, mushrooms and white wine served over fettuccini).

 While Antoinette Siconolfi is the executive chef, overseeing all of the kitchen operations, Israel Cruz is the chef and his dishes are identified when they appear among the daily specials.

“He’s great,” Mrs Siconolfi said. “I like to give him a chance to explore his imagination and I give him credit on the menu for it. I know it is difficult when you have to work for someone who wants everything done exactly her way.”

Mrs Siconolfi said she likes to circulate in the dining room, talking to customers and getting their opinions on the food.

“I’d like it to be really elegant, but comfortable, and that everyone should come here and have a special dinner,” she said. “I put linens on the tables and on the weekend I put roses on the tables to give it a nice atmosphere. In the spring I plan to open the deck and serve outside.”

“I have a lot of ideas of things that I want to do, like get upholstered chairs, but it takes time,” Mrs Siconolfi said. “I am fortunate that my husband takes care of the business operations, and helps me at night and on the weekend. Our son, David, also helps. It is a lot of work – you have to have a passion for it, which I do.”

Sogno is open Tuesday from 5 pm to 9:30 pm; Wednesday and Thursday from 11:30 am to 9:30 pm; Friday from 11:30 am to 10:30 pm; Saturday from 5 to 10:30 pm; and Sunday from 5 to 9:30.

Reservations are suggested; call 426-8133.