boston, Italian, Sweets, Uncategorized

Mammamaria- Boston, MA

Pasta is most likely one of the most popular dishes to make, for all ages. From macaroni and cheese to lasagna, kindergarten well into ones adulthood pasta is just universal across the board. I think we can all agree, however, that everyone cooks pasta differently. Some people prefer it to be al dente meaning a firmer bite, others like it to be soft to the point that it practically disinigrates in your mouth. No matter how you cook it though, there is a correct way to cook pasta where its firm yet is still melt in your mouth. It can be hard to tell what that should taste or feel like, but if you go to Mammamaria they’ll demonstrate how to do it perfectly. 

The North End is obviously flooded with delicious Italian restaurants, but you can feel the difference when you go into higher end restaurant like Mammamaria. The ambiance inside makes you feel like you’ve just walked into a movie scene, beautifully placed utensils and exquisite, Italian inspired design plates. Tables placed fairly close together makes it feel like a cozy trattoria. The staff are both inviting and professional, the waiters filling water glasses and clearing plates as often as they can. The beautiful decor makes for a lovely ambiance inside and hearing the room filled with laughter makes for a wonderful evening. 

The select evening menu was filled with all the delicious classic Italian dishes made with local New England products. For our antipasti, or appetizer, we selected the cheese sampler, three different cheeses with fresh colorful tomatoes and drizzle of olive oil. Local ricotta and mozzarella from Massachusetts and bufala mozzarella from Naples are all melt in your mouth on top of the fresh bread. The bufala was the best by far, so creamy and milky, bursting with flavor.

For the main course the menu was full of innovative and different combinations, but I wanted to judge Mamma’s by the classic Italian, bolognese. And Mamma Maria was this bolognese good. The meat was seasoned and cooked perfectly, the sauce delicious with a tangy taste almost and flavorful with every bite. The pasta, as discussed in the opening, was cooked as it is meant to be cooked. Not too soft, not too stiff. A good bite too it and cooked throughout, not a single strand of pasta out of line. Garnished with fresh Parmesan grated right from the block and you are beginning to feel Italian. 

Another notable menu item was the summertime squash ravioli. Filled with green and yellow squash and corn, the filling was very refreshing as well as flavorful. The ravioli pasta was done just right and you can tell delicate hands in the kitchen sculpted the tiny pillows of cheese heaven. 

Finally, a meal like this isn’t complete without a homemade, warm Italian dessert. From a list that made the decision extremely hard, this menu item was a standout. A warm puff pastry that held a mixture of delicious crisp apples and cinnamon spices topped with freshly whipped cream and chocolate and caramel drizzles. Each bite was like a new sensation of the flavors coming together in harmony, the sweet cream, tartness of the apples, and crunch of flaky pastry. 

It is the place to enjoy a spectacular Italian meal, a meal that may be as close as it gets to being in Italy. Meals like this perpetuate meaningful conversation, as you’re huddled together discussing the food as well as family conversation. One thing to point out is that a meal like this doesn’t come cheap, but its a meal few and far between. Savor, enjoy, and love meals like this. Go for it, you can figure out finances down the road, but a meal like this is worth every penny. Not just for the food, but for the memories. 

Standard
American, Baking Recipes, Italian, Savory, Uncategorized

Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini 

Well that is certainly a mouthful. And it’s a delicious mouthful. Pinterest has done it again, bringing up amazing and beautiful looking recipes from bloggers like Julia’s Album. The vibrant warm colors are what initially drew me in to click on the link for this recipe and once I read the post in its entirety I knew I had to make this dish. 

Being Italian, it’s hard to not want to cook Italian…I mean they do know what they’re doing when it comes to food. This recipe is no different, the creaminess of the base mixed with the sharp cheeses of tortellini and the acidity of sun-dried tomatoes is harmonious. 

I didn’t have paprika like the recipe calls for, but add a dash of chili powder and you’ll get the same effect and taste paprika would have given it. It was a nice addition, kudos to Julia. 

It’s an easy recipe and certainly one the whole family will enjoy, so get your pot of water boiling and pan sizzling and have Italian night in your home. 

Standard
American, Fort Worth, Italian

Olivella’s- Fort Worth, TX

Let me be perfectly clear: I am extremely picky when it comes to Italian food. Having been to Italy before, I take pride in the ingredients and how pasta and pizza should be cooked. Considering I live part time in Boston, with the North End a hop skip and jump away, I am especially picky about eating Italian food where it isn’t well known, particularly a state that is much better at Tex Mex and barbecue. With that being said, I have found at least two Italian restaurants in Fort Worth with decent Italian food, and since the opening of Olivella’s, I have found a third. 

I had heard great things about Olivella’s through the grapevine. Pretty authentic, very thin crust pizza with their own homemade mozzarella. I knew I had to give it a try and a review. Located in a small strip mall on Camp Bowie Blvd, you see a bright neon sign that reads the restaurants name, certainly eye catching and intriguing from the busy street. 

Upon entering you immediately get the essence of a small Italian trattoria. Several small tables that lead to a wine nook that continues into a large and home like atmosphere. A fire going in one corner and strings of lights hanging makes the restaurant feel magical. You can see how they would be very accommodating to larger groups. 

It was a quiet Monday night, with families coming in for a special dinner with the kiddos. Our waitress was very personable, giving us her opinions on dishes when asked, telling us about the restaurant. She made the evening extremely enjoyable, something I’m sure that is apparent in all of the staff. 

Now onto the food: we started with a classic Italian antipasti, bruschetta. Toasted bread drizzled with bright green olive oil, garlic tomatoes, and homemade mozzarella. How could you resist that? Olivella’s representation of the classic antipasti was very delicious, certainly looked and tasted Italian. Their homemade mozzarella, both in this dish and the pizza below, tasted homemade and was delectable. I can’t say it was “Italy standard” mozzarella, but the fact they make it homemade is a testament to the chef. 

Now onto the pizza. I always judge firstly on the crust, and being from the New York Metropolitan area I only eat thin crust (perhaps this is an exaggeration, but most likely not). Olivella’s offers two different crusts, their Neopolitan and Metro. The neopolitan is described as their regular crust, the metro as being extra thin. To judge their normal crust, we ordered the neopolitan crust of the Soppresatta and Sausage pizza. Soppressatta is a dry Italian salami, with pork being the traditional meat used. Think prosciutto meets pepperoni. When the pizza arrived, it was a nice thin crust, although it did have a decent rise to it. However, it looked beautiful with rich red colors bursting off the pan. It was cooked well, the mozzarella was still their homemade cheese, the meats were seasoned well and paired nicely with the red sauce used. In my opinion the soppressatta used was not true soppressatta, more of a pepperoni. I would be curious to try their listed pepperoni pizza to compare, nevertheless this hot soppressatta/pepperoni had a lovely flavor to it and complimented all the elements of the pizza.

Overall, Olivella’s was a spectacular experience, from the food to the atmosphere to the staff. It was all delicious, and even being in Texas, had hints of Italy. I would most certainly return to Olivella’s, whether it be for a take away pizza or a huge group dinner. No matter how or where, Olivella’s will bring joy and warmth to anyone, just as the Italians do.

Standard