La Ricotta

At La Ricotta , the small trattoria that started operating a while ago in Eleftheriou Venizelou in Nea Smyrni, not far from the square, you can smell the baked pizza dough as soon as you enter! The restaurant's dishes are neither many nor complex, which also helps with the management of ingredients. The Italian cheeses and cured meats that have taken their place in the small showcase (Italian salami, prosciutto di Parma, 'nduja di Spilinga, pecorino with truffle, buffalo mozzarella, etc.) are used in the dishes and platters with which you can accompany the (Italian ) your wine or your (also Italian) beer. The pizza has a typical thin dough, which in this case is matured for 24 hours or more and a relatively small rim slightly burnt by the fire, which has to do with the flour they use. You can easily eat it by folding each piece as is customary in its homeland. In the dishes of the day you can get risotto, pasta with seafood, meat dishes, in the kitchen they go according to the available ingredients and the mood. La Ricotta's staples are pasta dishes, such as the ravioli , stuffed with spinach and ricotta, which have a bit of sage in their buttery sauce, just enough for the smell and the nicely boiled, mouth-watering, paccheri alla Norma, with sweet-toothed tomato sauce , cherry tomatoes, eggplant , a little basil and sheep ricotta, more salty to keep the balance. Make your reservation through e-table quickly and easily and get unique privileges and discounts!