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"Mortadella Corndogs" are made with moretti beer Cheese, jalapeno honey mustard and a basil-fennel salad.
Though it serves classic Italian fare, executive chef Justin Haifley (a 2013 nominee for Food & Wine magazine’s the People’s Best New Chef: Midwest) cannot resist using rustic American influences in his menu. Nowhere is that more evident than on the three different pork appetizers we tried. The pork rillettes — a pork-belly confit — was a succulent spread served on crostini like an Italian open-face pulled-pork sandwich. Its piquant jalapeño honey mustard and pickled red onion provided a nice contrast to the meat’s richness.
Keep reading: Cheryl Baehr's review of Cucina Pazzo.
Photos by Jennifer Silverberg for the Riverfront Times.
Published on February 11, 2014