Dining can be a bell-ringing event

It's the simple neighborhood joints that provide comfort when I need it most, so I thought I'd share a few of my favorites with you.

The Copper Bell Cafe opened its second location in Riverview on Aug. 19. I used to drive to the Brandon cafe on Sunday for breakfast, but now we have our very own restaurant in South Shore at 11228 Boyette Road. Now I won't have to drive so far. Ding. Ding. Ding. That's a winner.

There's the traditional fare — two eggs, bacon or sausage, home fries, grits and toast or more adventurous dishes like the Bruschetta Omelette, which is packed with tomatoes, mushrooms, onions and feta cheese and cooked with the Copper Bell's homemade sauce.

Hankering for a deli sandwich, salad or soup? You'll find that on the menu, too.

On my recent visited to the new café, I ordered the veggie wrap. It was a delicious combination of tomatoes, cucumbers, black olives, mushrooms, carrots, celery and Italian dressing — a perfect choice for a hot summer day.

There's a copper bell hanging over the door for customers to ring if they like their meal. I rang it loud and clear.

If you haven't been to Little Habana Cuban Restaurant lately, you'll want to stop in and check out its new menu items.

They include Bistec Milanesa, a breaded steak topped with Creole sauce, ham and melted cheese; tilapia and shrimp sautéed in a garlic, olive oil and white wine sauce; seared fish filet in spicy Creole sauce; and a lightly breaded fried fish filet.

For cocktail lovers, Little Habana is now offering mixed drinks — sort of. Margaritas, mojitos and pina coladas are made out of wine-based liquor. I tasted the margarita, and it's really hard to tell the difference.

Closer to my home in Ruskin is an underrated treasure, San Vito Italian Restaurant & Pizzeria.

Its newest menu item is a cazoni, a baked pizza sandwich that somewhat resembles a bowtie. It's stuffed with your two favorite toppings and topped with garlic butter, basil and provolone cheese. Like a calzone, it's served with tomato sauce for dipping.

Owner Romolo Coccoglioniti took me into the kitchen to show me how to make a childhood favorite of his, Provolone in Carrozza, to share as this week's recipe. It was fun listening to stories of old Italy as I watched him prepare the dish.

San Vito is the kind of warm, welcoming Italian restaurant everyone wants in the neighborhood. I'm glad it's in mine.

Provolone in Carrozza

2 (2-ounce) slices Provolone

1 piece thinly sliced ham

2 eggs, beaten

Pinch of salt and pepper

Flour

1 tablespoon parsley, chopped

1/2 cup bread crumbs

1 tablespoon Parmesan cheese

1/2 cup vegetable oil

Set out three bowls. Place flour in first bowl, egg in next and bread crumbs in the third. Add the Parmesan cheese, parsley, salt and pepper to the breadcrumbs. Cut ham into pieces and place between the two slices of Provolone. Dredge sandwich in flour, then in beaten egg, and then bread crumb mixture. Repeat dipping process.

Heat the oil in a frying pan and fry the sandwich for 1 to 2 minutes on each side, until golden brown. Remove to a paper towel. Slice into quarters and serve with marinara sauce for dipping. Makes one serving.

Note: If you're making a lot of these to serve at a party, they can be made ahead by pre-assembling and freezing them. Fry the sandwiches just before serving.