quietly opened in Brickell back in April. Operated by 23-year old Franco Stanzione and his longtime girlfriend Ashley Lopez, the pair attests to the challenges involved in opening a restaurant.
Never one to cook, Lopez rose to the occasion: "You know when a baby is stuck under a car and the mom somehow finds the strength to lift the car up... That's what happened when Franco told me he was opening a pizzeria."
Now she's in the kitchen and has cooked up a new menu at the Italian restaurant. Short Order was invited to to sample their newest offerings.
Heirloom tomatoes and olive oil are the only thing that stracciatella ($9) needs, explains Lopez. Once a peasant food, stracciatella is made from mozzarella leftovers. Lopez stretches out the cheese into ropes and then dunks them into cream for flavor.
There are other cheesy options. You can also try figs stuffed with gorgonzola and balsamic vinegar ($8).
Lambrusco ($11), a fizzy red wine, pairs well with charcuterie. It tastes wonderful with prosciutto, salami, soppressata, and ricotta doused in honey.
Prosciutto wedges that would have been thrown away gain new life at Stanzione. They're soaked in olive oil ($19) and fare well with focaccia ($4) for an extra crunch.
Franco's newest pizzaiolo from Naples creates a special pizza weekly. During our visit, it happened to be the leggera.
It showcases the dough and stars arugula, heirloom cherry tomatoes, and burrata ($16). Another special, the salsiccia bianca is topped with cream, sausage, smoked mozzarella, basil, and olive oil ($16).
In honor of truffle season, Stanzione is featuring a black truffle pizza ($28). You have to ask for it, because it's not on the menu. Black truffles, porcini mushroom purée, and a four cheese blend of pecorino romano, parmigiano, gorgonzola and mozzarella melted into perfection.
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For dessert, we had tiramisu ($6) in a jar with a twist. Instead of dipping the ladyfingers in coffee, Lopez dips them in café con leche.
"It's like if a Cuban and an Italian made love in a jar and had a baby," she says.
Follow Carla on Twitter @ohcarlucha