Alumni from Fort Worth’s much-missed La Piazza have reunited to make dishes that transport us to Italy (both owners are from Milan). Handmade pastas steal the show, like mandilli di seta (“silk handkerchiefs”) with pesto made in the Genoese tradition; pappardelle tangled with braised lamb shoulder; and fettuccine with hen of the woods and porcini mushrooms. Ruddy beef meatballs, dressed in a robust marinara, make an ideal appetizer, as do generous orbs of burrata with arugula and cherry tomatoes. At lunch, skip the panini made with focaccia in favor of those crafted with the perfect pizza dough.
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Alumni from Fort Worth’s La Piazza have reunited to make transporting Italian dishes.