Skip to main content

For Living La Dolce Vita at: "La Villa"



La Villa should change its name to Land of Ziti. This local eatery of mine makes quite literally the best-baked ziti I have ever had, and I have had a lot. When you order be sure to get it how I like it with little sauce and well done. There is nothing that beats a pile of pasta topped with cheese turned into very crunchy pieces. I can eat an entire pan like that. In fact I am craving it as it I type, which is probably the worst part about being a blogger who writes about so many delicious food so often. While I hate a bad meal it is easier to write about those when trying not to become morbidly obese.




La Villa is a restaurant I have been to many, many times but not within close proximity of another visit. It is the place my family goes to on special occasions like Mother’s Day and birthdays. It is slightly more expensive than other, similar places in my neighborhood but it is so worth it.



Previously I had written about Salvi’s (http://thequeenoff-ckingeverything.blogspot.com/2016/01/for-local-sunday-night-dinner-salvi.html), the Italian restaurant owned by Frank’s (http://thequeenoff-ckingeverything.blogspot.com/2015/05/for-my-original-frank-frankss-pizza-and.html), my favorite pizzeria. While I adore both of those venues, Frank’s is best for a weeknight slice and Salvi’s for a quick bite or if you have a large group dining. The plates are good just not ground breaking. 

The only other Italian restaurant in Brooklyn I truly love is Gargiulo’s (http://thequeenoff-ckingeverything.blogspot.com/2015/03/for-brooklyn-eatery-that-is-renowned.html) but this is really for parties or extra fancy dinners. In fact I plan to continue celebrating my birthday there sometime this month. God only knows what I will have when I am there. This is not a place where you have a standard meal as visits are few and far between.


For me La Villa takes the cake. And by cake I mean baked ziti. It is the kind of food you walk in knowing you want even though you know you should try something else but can’t bring yourself to miss out on your favorite dish. Luckily I am always with a hungry group that is willing to share. The baked ziti is enough food for me for two days especially if I start out with a rice ball. Here lies my second favorite rice ball of all time as opposed to what I tasted from Artichoke Pizza (http://thequeenoff-ckingeverything.blogspot.com/2016/02/for-chance-to-get-my-hands-around_17.html).



But for those not in the mood for ziti there are more than enough other choices. Sometimes the menu becomes to overwhelming so you just go back to your old standard. The one thing I love as much as this baked ziti is their zucchini pizza. Unfortunately I have no pictures of this treasure because every time there is one around it gets devoured so fast there is only an empty pizza box left. That and a strong smell of garlic. This pizza has no sauce on it, just fresh mozzarella, garlic seasonings, and thin crispy slices of zucchini on it. This is yet another example of a simple recipe resulting in a culinary masterpiece. Actually all of the pizzas here are exceptional. You cannot go wrong trying the deep dish that has four personal pan slices.

I cannot recollect a time when I have had dessert at La Villa. I am always so beyond full I am waddling out of the restaurant. Plus there is always dessert at home no matter what reason prompted our meal out.

While I am from an Italian background I took only Spanish during my school years, even in college. I use to drive my uncle crazy; when he would speak to me in Italian I would answer in Spanish. It was a reflex plus let’s face it I am a ball breaker.

But when it comes to living “the good life” no Italian language skills are required. “La Dolce Vita” is a universally understood concept. I like to think that a good meal out is one of the best ways to demonstrate the art of doing nothing while cherishing life’s simple pleasures.

They say that art imitates life. Or is it the other way around?

Well today’s blog certainly influenced my lunch thus connecting my art and meals inevitably together. Once I envisioned the smells wafting from the door as the deliveryman hands over my food, made me realize that my decision had become a forgone conclusion.

This is just one step that made me satisfied this Sunday.


For More Information:

http://lavillapizzeria.com/













Labels:

Comments

Post a Comment

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards
Post a Comment
Read more

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth
Post a Comment
Read more

For a Doughnut Worthy of Food Network Glory: “Dun-Well Doughnuts”

All because I wanted a Boston creme doughnut. That is how this blog truly began. It was Father’s Day weekend and although I was initially thinking of myself, I knew my father wouldn’t mind having a sweet treat for dessert. Brooklyn is synonymous with great pizza, bread, and of course bagels. But it also has many great bakeries producing some of the most delicious doughnuts you have ever tasted. Just to name a few, there is: Doughnut Plant , Peter Pan Donut & Pastry Shop and Dough .   On the day of my craving, I did what any of us do countless times a day - I opened Google. When I Googled “best Boston creme doughnuts in Brooklyn” Dun-Well Doughnuts appeared high on that list. Intrigued I researched it further and learned that it had won the Canadian  Food Network’s contest called “Donut Showdown” in 2013. That was enough information for me to decide to visit the very next day.  Dun-Well Doughnuts was opened by Dan Dunbar and Christopher Hollowell in December 2011. Despite
Post a Comment
Read more