Several food writers were invited to sample their cuisine, and get a taste of their eclectic take on Northern Italian recipes. Aside from signature entrees and Napoletano-style pizzas, La Tagliatella also offers a vast wine list that features top Italian choices. They pride themselves in using key ingredients that are carefully sourced from a network of small growers and manufacturers throughout Italy.
|Great service! The Pera Rosamarino|
Here are some of the dishes we sampled. I've labeled my favorites **Top Pick** as these were the ones I personally enjoyed most. Try not to drool on your keyboard.
|Torre di Pisa - A tower of sauteed eggplant, zucchini,|
and tomatoes layered with fresh mozzarella and black
|Handcrafted Meatballs - Homemade sausage and beef|
meatballs, seasoned with garlic, oregano and Grana
|Tagliatella Pizza - a perfect combination of paper thin,|
fried eggplant with Parmigiano-Reggiano then drizzled
with honey and a balsamic glaze. **Top Pick**
|Pasta Carbonara - topped with an egg and cheese|
|Carpaccio Pepe Nero - Beef Tenderloin seasoned with black|
pepper and finished with shaved Parmigiano-Reggiano
|Napoletano Brochette - A hanging skewered pork, nicely|
presented, and served with a special Tagliatella sauce
and fried gnocchi (I could have done without the fried gnocchi
but the meat and sauce were excellent). **Top Pick**
|Chef Antonio's Citrus and Dill Salmon - Marinated with|
fresh citrus and dill, baked and served with with vegetables
|Torta Rocher - a smooth and decadent wedge of hazelnut and|
chocolate deliciousness **Top Pick**
|Tiramisu - more of a mousse than a traditional tiramisu,|
it was light, with only a touch of lady fingers.
|Boccocino - Creamy cheesecake topped with a caramel custard|
For more information on La Tagliatella, or to make reservations, you can contact them at 786-464-0516.