It’s your lucky day, Charlotte Spooners! Mike and I went back to Mama Ricotta’s Restaurant after our first delicious experience, and I want to tell you about my newest tasty discoveries. If you can believe it, our second trip was even more satisfying than the first!
For this meal, we started with an interesting appetizer: 1853 Mama Ricotta Chips. The menu says these crisp delights were “inspired by the first potato chip on record.” They’re freshly made, thin potato chips with crumbled gorgonzola cheese, rosemary, and sea salt. When I took my first bite, I was a tad disappointed because it sure didn’t compare to the Warm Goat Cheese and Mascarpone Dip we had last time. As I continued chomping, however, these crispy treats really grew on me. They come out piping hot with a rustic taste, and the cheese and herbs have a fresh flavor.
1853 Mama Ricotta Chips
While the appetizer was a bit tame (but still good!), we sure spiced things up quickly! I chose the absolutely out-of-this-world Penne Alla Vodka for my entrée. I was hesitant to order it because it sounded too simple to be amazing, but I’m glad I took the risk. The picture can’t possibly hint at the flavor packed into these little penne pastas. Bits of sautéed pancetta (a.k.a. heaven!) are nestled among the noodles and the dish is covered in a “pepper vodka, spicy tomato cream sauce.” The slight spice, indulgent pancetta, and bold but smooth tomato flavor really impressed me!
Mama Ricotta’s Penne Alla Vodka
Despite how fantastic my entrée was, I can’t decide if it was better than Mike’s — which just goes to show you how consistently exceptional the Mama Ricotta’s kitchen is. Mike chose a non-pasta dish, Pollo Bianco, which is described on the menu as, “Scallopini-style chicken layered with prosciutto and mozzarella in a Chianti wild mushroom sauce.” Scallopini-style refers to the chicken breast being thinly sliced. This dish offered the same comfort as mom’s warm meatloaf and mashed potatoes while substituting more sophisticated flavors: the Chianti wild mushroom sauce was savory, herby, and delicious. The chicken, prosciutto, and mushroom combination offered a perfect blend of textures and flavor. Adding to the warm comfort food appeal of this dish, grilled vegetables and creamy garlic mashed potatoes accompany the chicken (the potatoes are perfect for sopping!).
Mama Ricotta’s Pollo Bianco
Finally, and probably most importantly, Mama Ricotta’s scored big time with our amazing dessert, the Nutella Pie. You know Nutella — it’s that decadent, creamy hazelnut spread. This huge pie combines nutella hazelnut, chocolate, and dulce de leche on a graham cracker crust. Despite the super-sweet combination, the pie wasn’t cloying at all — rather, the nutty hazelnut and spicy graham cracker crust kept it grounded and rich. What it was, however, was one of the best desserts I’ve ever had! Mike and I cleaned our plate, licked our forks, and sat back to enjoy the sugar coma. If (and when) you go to Mama Ricotta’s, don’t let this dessert pass you by!
Mama Ricotta’s Nutella Pie
I hope you enjoyed this little Italian bonus, and I wouldn’t altogether rule out more “bonus” posts from this fantastic restaurant; Mike and I are gearing up to be regular customers.
Have you experienced the love of Mama Ricotta’s Restaurant? Did you visit after reading The Charlotte Spoon’s last review? HAVE YOU TRIED THE NUTELLA PIE? Share your thoughts by clicking on the “Comments” link below.