![]() The Limone sees tagliatelle in a garlic-olive oil sauce with lemon and spinach, while the Cavatelli includes almond pesto, mozzarella and tomatoes. Noto will also offer six house-made pastas. Salads and soups are also on offer, like the Noto (essentially an Italian salad with artichokes, peppers and Parmesan Reggiano) and the pomodoro (tomato broth with bread dumplings). ![]() The charcuterie plate highlights a 24-month-aged prosciutto di Parma imported from Italy. Starters include focaccia, Calabrese meatballs, fritte (fried dough balls with marinara) and fried calamari. Kendele said most of these ingredients are sourced from Italy, and some of the pies are fully Neapolitan compliant, meaning they meet the rigorous standards set by the Associazione Verace Pizza Napoletana in Naples. The Romano features San Marzano tomato and Pecorino Romano, while the Americano stars pepperoni, Calabrese pepper flake and Mike’s Hot Honey. The menu contains around 17 pizzas, from traditional Neopolitan pies like the marinara and the Bufalina to classics like ’nduja, eggplant and fungi. “That’s the heartbeat of how this all started,” Kendele Sieve said. Though the concept has expanded, pizza is still Noto’s main jam. Noto Bakery, which was owned by Kendele’s father. ![]() The new restaurant is located at 5105 Westwood Drive in St. ![]() Officially going live just after New Year’s Day, Noto Italian Restaurant will offer pizza, house-made pasta, starters, a full bar and more. Noto Italian Restaurant, the new eatery from co-owners Wayne and Kendele Sieve, isn't just a bigger version of the pizza trailer they started three years ago – it’s something different entirely. ![]()
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