With only 10 tables, it’s not unusual for people to lineup outside Giampietro Pasta and Pizzeria.
Don’t be put off by a likely wait; it’s worth it. Everything is made in-house – from thin crust pizza to tra-
ditional Northern Italian entrees to gourmet pastas. There is something for everyone from a picky kid
who will eat only noodles with butter to wanna-be foodies who want to consume every single morsel on
My husband and I hit the jackpot recently when we were seated immediately. Of course, we were in tight
quarters and could easily have picked something off a plate at a nearby table (we didn’t). We started with
a Beet and Ricotta Salad served over spinach. Fresh beets had been pickled giving them a pale countenance
that seemed out of character. Instead, they were another version of themselves. We ordered Linguini with
Clams and the Short Rib Ravioli with Fennel and Spinach. Our intent was to share.
Once I took a bite of the ravioli, I reneged; no way was I sharing. The beef had been braising all day.
Its depth of flavor was augmented by Marsala, chicken stock and fennel bulbs. It tasted as if brown sugar
or syrup had been added, but our server said it was the combination of the wine and stock. Fresh pasta
pockets were the perfect foil for the rich filling. The linguini was fine, but not over-the-top like the ravioli.
Although I was completed sated, I really wanted another order to take home (I didn’t).
Giampietro Pasta and Pizzeria
100 N. Main St.