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Casertas Pizza/Atwell Ave (Long)

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Restaurants & Bars

Casertas Pizza/Atwell Ave (Long)

foodiex2 | Jul 20, 2004 11:11 AM

Took a drive down to Providence since my husband was jonesing for Casertas. Ordered a small pie, 1/2 cheese, 1/2 pepperoni to stay and then 2 large to go. The pizza was great, dough nice and soft, well-crisped bottom, perfect cheese/pepperoni ratio. Some how the small rounds are never quite as good as the large rectangles for some reason, just can't seem to put my finger on why. We now have a nice supply vacu-sealed and in the freezer for a rainy day!

Went shopping on Atwells Ave. Love Tony's gourmet market. Walked away with homemade tomato artichoke tortolloni, mushroom tortellini, assorted meatballs, sausage/peppers, arrancini, marinara, fresh mozz, imported proscuitto, hot sopreseta, to die for black truffle cheese, parmesan and a loaf of Tuscan style bread. Stopped in across the street for a large jar of Nutella and had a cappuccino and a few mini cannolis. Cannolis were just OK; I prefer them when filled upon ordering. The shells were still crisp but the bottoms were a little soggy for my taste.

Dinner on Sunday night was the tortolloni in marinara and a shared arrancini. Fresh artichoke flavor came thru almost was overpowered by the marinara. Maybe just a little butter would have been better?? The arrancini was tender and full of meat flavor with a few fresh peas, which added great texture. Somehow no one in the North End compares to these. NE ones tend to be dried out and too salty.

Dinner last night started with fresh mozz, wrapped with the proscuitto and a small leaf of fresh basil. Followed by the meatballs and bread. Meatballs were full of flavor, a blend of veal, pork and beef with large pieces of fresh basil and onion a just a small amount of bread? eggs? to bind together. A little red wine (Lilliano) and it was a perfect meal.

Dinner tonight will be left over pizza that didn't get vacu-sealed. The sausage and peppers were gone the next day, thanks to hungry husband! We are saving the truffle cheese and tortellini for company this weekend.

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