Shaken, Not Stirred

A Rodi Recipe + a Look Inside Loveland’s Authentic Italian Treasure

Article by Stephanie Meinberg

Photography by Stephanie Meinberg

Originally published in Loveland Lifestyle

Note bene: Fresh fish. Pasta made daily by hand. Neapolitan pizza (from-scratch dough, too). Tiramisu and cappuccino. Is your mouth watering yet? It should be. This isn’t your Americanized spaghetti house—this is upscale Northern Italian fare that’s both playful and approachable. This is Rodi Italian. 

“Every week, we’re trying to do something new and creative,” says Rob Peloni, chef and co-owner. “We get everything as fresh as possible—because at the end of the day, it’s the authentic taste I want my customers to experience.”

Of course, we turned to Rob to help us usher in the holidays with decadence we could make at home—or enjoy with his traditional Italian menu. Put simply, he delivered—an espresso martini that’s perfectly delizioso.     

“Food is super subjective, and Italian food especially is so open-ended—I don’t have to be the best restaurant in Cincinnati … I have to be the best at what I do.” Mission accomplished, Chef. | 115 Karl Brown Way, Loveland | 513.774.RODI

2 oz vodka
1 oz simple syrup
2 oz espresso (double shot, fresh-brewed)
Pinch of cocoa powder

In a stainless cocktail shaker, add vodka, simple syrup and espresso. Fill shaker ½ full with cubed ice, secure with lid or second shaker tin. Holding with both hands, shake vigorously for 10–15 seconds, till foamy and frosty. Strain and pour into a chilled martini glass, sprinkle top with cocoa powder.

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