|hashgacha=Vaad HaKashrus of the Five Towns and Far Rockaway
|menu=http://www.greatkosherrestaurants.com/kosher_images/uploads/1591029288menu_Sapore_Dinner.pdf
|basic_description=Sapore is the latest installment of a new trend in kosher restaurants, whose unique menu is culled from the style of cooking used in the Jewish ghettos of Rome. Since most were of modest means, the Jews developed a cuisine that was simple yet rich in flavor. Sapore's Chef Ciro Priego learned this traditional technique when he worked for a Jewish Roman Italian family, then introduced it to the rest of the world at Va Bene, a top kosher dairy restaurant in Manhattan (New York City) (New York City). He translated it into modern-day Central Avenue at Sapore in the Five Towns, with a focus on fresh market ingredients that are full of flavor. Every item has been well-researched and only the finest produce is used.
At Sapore you will find great brick oven pizza prepared in true Italian style and fresh-from-the-water seafood. You'll also find simmering sauces and fresh pastas. You can have all the milk and butter you want, and then some. The food is simple but luxurious; labor-intensive but worth it. According to the owner, "nobody in today's day is doing such pasta. Nobody makes such bread." Indeed, the pasta is homemade and the basket of focaccia and mazza brought to your table can be the start of a new craving. "People are joyful when they come here," he says. "I had a woman bring in her husband who's an acknowledged carnivore. She said he had to try the manicotti verde - it's the best she's ever had in her life." Other recommendations include the ravioli alla giudia (homemade ravioli with artichoke filling) and branzino sapore (grilled marinated branzino, fresh rosemary, sage and thyme in a pink shallot sauce).