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Sarah Faber/TOWER

Sarah Faber/TOWER

Sarah Faber, Blogger

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After spending a thorough amount of time looking at pictures of food on Piccola’s website, I was excited to try it out. When I arrived I immediately felt the local, old-school Italian restaurant vibe. The candles, curtains, wood tables, and freshly baked bread all made me feel like I was at a classic Italian eatery. At one point, the owner came over and asked what school my friends and I were from. When we told him we were from Masters, he told us what a great school it was and wished us a great rest of our meal. Here are some highlights from the meal:

 

Polpette Al Sugo: The polpette al sugo (little meatballs stuffed with cheese) were the perfect start to dinner. They were swimming in a thick, hearty tomato sauce and oozed with mozzarella cheese.

 

Melanzane Rollatini: Melanzane rollatini, or eggplant rolls, were stuffed with ricotta and served with sauce and cheese like an eggplant parmigiana. They had a surprisingly smoky flavor, and the eggplant wasn’t stringy as eggplant often gets.

 

Burrata: Accompanied by roasted bell peppers and pesto, the burrata was a hit. The pesto added some flavor to the dish, and the burrata tasted fresh and creamy.

 

Papperdelle Con Nocciole: After two dishes with tomato sauce, I was ready for something lighter. The pappardelle con nocciole was a house-made egg pasta served with roasted butternut squash and hazelnut cream sauce. It was creamy, flavorful, cheesy, and perfect.

 

Overall, I can see myself coming back to Piccola soon. The service was friendly, the menu had options for everyone, and the food was delicious.

 

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