Every year in the summer we close the restaurant and we make a comeback to Italy for about three weeks in order to observe new influences and trends in the kitchen, as well as to visit our favorite vintners and experience the grape harvest in Tuscany, Piedmont, and Umbria.

We import Buffalo mozzarella and Ricotta cheese from Campania, meats like Speck from Trentino-Alto-Adige and Prosciutto from Parma. Even the handmade pasta (one of the house specialties) are made with imported type 00 Italian flour.

Come November, the high season returns and we open seven-days-week until May when we then close for two days a week.

We don’t turn too many tables, It’s not uncommon for one table to spend the whole night with us, just like in Italy where dinner is the event of the evening. People don’t go to bars afterward they go home to rest!

It’s this relaxed ambiance that makes RISTORANTE CLARETTA a home-away-from-home for many of Palm City residents and visitors.

Our family definitely changes the dynamics of the restaurant. We treat people as part of our family. They’re not just customers.