Piccola Pasta

Piccola Pasta Restaurant Review:

At first glance, Piccola Pasta appears inviting and serene. Wine bottles nest on wooden racks, casting a burgundy glow, and oak tables and walls set a comforting tone. Owner-chef Yoav Salton’s charismatic approach to life and appreciation of Italian cuisine are prevalent throughout the restaurant. The vegetarian/pescatarian menu consists of antipasti, insalate, pastas and thin Neapolitan-style pizzas created with the freshest local ingredients. For antipasti, the sautéed asparagus packs a punch; each bite reflects the taste and texture of the vegetable, intensified by the sweetness of the brandy and grappa in which it was prepared. Mushroom and anchovy linguine blends earthy/salty flavors. The restaurant’s panna cotta is a local favorite, a delicate cooked cream with the essence of vanilla and espresso beans. With the biggest selection of Italian wines in Israel, Salton will happily pair any dish with one of three-hundred bottlings.