Little Italy isn’t a neighborhood I spend a ton of time in. While there are plenty of delicious spots, they’re all within a four block radius – I never know where I should visit. Fortunately, the GM at La Tavola reached out to me and invited me in to try there Venetian fare and I have to say, I may have found a new favorite spot. Everything was delicious.
We started off the meal with an order of the Burrata which was so creamy, as it should be. The cheese was over Chef’s Choice of veggies which were ramps, and fiddlehead ferns the evening we visited. Sometimes burrata can be too creamy and get ‘wet’, this was not at all the case with this dish. We loved it.
Our waitress, Allison, was incredibly helpful when it came to picking our entrees. She informed us that the Spaghetti Neri al Granchio was one of their most popular dishes. The squid ink pasta is made in house and tossed with fresh lump crab meat, spinach, and cherry tomatoes in a garlic wine sauce. The spaghetti was cooked to a perfect al dente and the crab meat was plentiful. This Italian dish had the perfect Maryland twist.
When it came to ordering my meal, I was torn. So many of the items on the menu jumped out at me. Fortunately I was able to order two half size portions so I had a chance to try two different dishes on the menu. The first of the two that really jumped out at me was the Lasagna Bolognese. This was different than your typical lasagna, instead of layers of cheese and meat between noodles, this lasagna is layers of meat and noodles in a bechamel sauce. It was so creamy and flavorful, as much as I love ricotta – I didn’t miss it at all.
The other dish I tried was the Linguini con Taleggio e Tartufo. I’m a sucker for mushrooms, and this dish was everything I look for in a creamy Italian dish. The linguini was cooked al dente in a taleggio cheese with sauteed mushrooms, finely cut cured speck, and ground truffles with a balsamic drizzle. While I definitely preferred the lasagna, this dish was still a winner in my book.
Despite being very full, it was near impossible to pass up on dessert. Allison let us know that the Cannoli’s on the menu are unlike any other ones in the city. So of course that’s what we ordered. These pizzelle shells were stuffed with a ricotta creme filling, pistacho, almonds, and dried fruit. Upgrading this traditional Sicilian dish to include pizzelle shells was a great move and this is easily my favorite cannoli in Baltimore.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
While this meal was paid for by La Tavola, all views stated here are my own.