More than any other new venture in a long time, I was so looking forward to trying Piccolina, the breakfast, lunch, and dinner casual offspring of Centrolina, right across the alley. The menu highlights several kinds of mouth-watering stuffed and folded breads, the likes of which are not easy to find outside Italy. In addition, Washingtonian Magazine tagged their peach panzanella as one of summer's best new dishes in DC.
The panzanella with peaches was nice. Nothing surprising or terribly impressive, but it was good stuff.
For my choice of breads, I chose a panuozzo with porchetta, mustard greens, and marinated onions with melted cheese on top. I thought this was going to be a sure thing.
Unfortunately, it was pretty bad. Totally drowning in olive oil, it was hard to taste the pork from all the other crap on the sandwich. The greens were very chewy, very bitter, and there was a lifetime supply. I picked most of it off, but even then the porchetta was unimpressive and took a firm backseat to 2 Amys, Dino's, and anywhere that takes a pork belly and stuffs it with a pork loin. This was just a chopped pork sandwich or should I say an olive oil sandwich.
I have a lot of faith in Chef Amy Brandwein, so certainly I will be back for their other bread choices.
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