content: I still rate this restaurant a solid three stars for the lasagna or the $10 dinner in general but when it comes to the 'finer\"" dishes ... read on.\n\nI decided to try the Chicken Rollatine this time , mushrooms, prosciutto, Marsala wine etc. Back in the day I would have ordered the veal but I've been dissuaded from eating veal again because of  the way they're treated, downer So chicken it is, but if you are going to sell me  a $17 plate of chicken in a dated, tacky restaurant on East Independence it better be good, real good! \n\nThe service was very attentive and quick, the dinner rolls were very tasty and the glass of house Cabernet was pretty good for the price.  End of the good stuff. \n\nThe blue cheese dressing for the salad was the same generic stuff they serve in cafeterias. definitely unsuitable in a good restaurant and the salad was equally indifferent. The main dish looked absolutely terrific but I couldn't believe what I tasted on the first bite. I stopped, took a second bite to confirm my impression.  \nOther than a faint trace of Marsala the sauce might as well been brown gravy, totally bland, I couldn't taste the mushrooms (because they were the tasteless pre-sliced canned ones) or  Prosciutto  or pepper or capers or rosemary or anything that resembles Italian cuisine! Also they don't offer to grate parmesan or grind fresh pepper over the dish, instead on the table were the same dispensers you find in cheap pizza joints, powdered imitation cheese. \n\nI didn't see the point in ordering a different dish. Instead I asked the waitress to take the plate  back to the kitchen and please use a little more Marsala,, pepper etc. The owner came by and took it to the kitchen. The dish was back 5 minutes later, warmer and with a stronger taste of the wine this time. I poured some more pepper and the taste was now \""acceptable\"". The owner paced the whole time for no good reason and as he sped by me he went \""Good for you now?\"" - a real class act. \n\nI wondered how can they get away with selling food that's so bland but when I looked around I realized that just about every customer was over 65 - well over some of them.  That may help explain it.\n\nMy advice is to stick to the simpler, less expensive items on the menu and don't be fooled into taking Fontanella for a fine restaurant. If I was the manager I would have straighten out that kitchen in a matter of weeks.