Trattoria Mia

Handcrafted pasta is the foundation for some Italian amore on the border. We start with toothsome nibbles, namely the beer-battered artichoke hearts, ready for dredging through a heady basil aioli sauce. On to a wide-spectrum charcuterie and burrata board heavy with pork coppa, mozzarella, prosciutto, salami, and curated sides of seasonal jam and slick balsamic reduction. The house muffaletta sandwich is fat with standard capicola, mortadella, mozzarella, prosciutto, and salami, but the crisp and edgy house-made jardinière is inspired. We adore the bracing rigatoni combo of Calabrian peppers and roasted eggplant dotted with ricotta salata, all lusciously draped with an artfully balanced tomato-vodka cream sauce. Amid an impressive variety of pizzas, we remain besotted with the Vespa, thick with pear, prosciutto, and Gorgonzola and burnished with another balsamic flourish. All quite the setting for the bearable sweetness of doing nothing.