At the recommendation of our waitress, we order several small plates for sharing, starting with a salad of strawberries, shaved fennel, arugula, mint, and toasted hazelnut. Sweet and tart, fresh and crunchy, this salad had a nice overall balance. You normally expect walnuts and goat cheese, but this take was a welcome departure. Definitely worth trying.
Next up, we went for the falafel plate. This was a head scratcher to see on the menu, but that didn't stop us from trying it. Served on a cucumber yogurt, the falafel were crispy on the outside and very moist on the inside. It not uncommon for falafels to dry out if overcooked, so needless say we enjoyed them. Despite how great they were, we've had better...so stick to the italian dishes instead.
For the main, we decided to share a margherita pizza. Served on a wood board with parchment paper, the pizza came out piping hot. As you'd expect, all the ingredients were simple and really fresh - tomatoes, mozzarella, and basil. The dough was slightly chewy; not as crispy in comparison to Delfina or Gialina. What was unique though is that this pizza didn't get cold and soggy. We both figured it was because it was served on a wood board that absorbed any excess moisture. Funny thing is, it didn't take us long to finish the pizza because of how good it was.
For dessert, we shared the stonefruit crostata with brandy zabaglione, and spiced walnut. This wouldn't have been a normal choice, since I always opt for chocolate. Not sure what got into me, but it was definitely the right move. It had the right balance of fruit and dough; and was not overly sweet. The fruit (which I believer were plums) was appropriately the star of the dessert. The zabaglione and the walnuts were a nice touch, but not memorable.
All in all, a great restaurant off the beaten track. And with a large communal space makes, Piccino is ideal for larger parties. Go try it!