Chef-owner Peter Carini came to the U.S. in 1966 from Porticello, a small fishing village near Palermo, Sicily. He learned from his mother that good Italian food is prepared by taste, touch and heart. Peter also brought to America a great knowledge of seafood. Dishes are individually prepared in a simple manner using the freshest foods and the finest ingredients. The original restaurant’s name, La Conca D’Oro, “Shell of Gold” now simplified to Carini’s Southern Italian since the firing of the Acunto Mario wood-fired oven from Naples, Italy. Peter’s Son, Gregg, has moved back from being a Tour Chef in Nashville to create the 90 second wood-fired authentic Neapolitan pizzas from the 900 degree oven. Pastas are abundant on the menu and seafood specialties include dishes featuring calamari, clams, shrimp, scallops, mussels, swordfish, cod, and salmon. Carini’s caters to beef-lovers as well, and the taste buds that crave chicken or veal. We invite you inside to the aroma of garlic, and a bonfire. The warm flame from the wood fired pizza oven, pleasant sounds of Italian music, all as you walk in. From authentic wood-fired Italian pizza to seafood pasta, to Nero d’Avola and all the Southern Italian in between…Carini’s Southern Italian Restaurant, the best kept secret on Milwaukee’s Eastside and now part of your family since 1996.