Piccino

Piccino is an Italian-Mediterranean restaurant in the Dogpatch neighborhood. The interior is flooded with natural lighting, and the canary yellow wall paint imbues a warm and inviting feeling for all those that come in. Red onions the size of a miniature soccer ball decorate the elegant, long wooden tables.

Piccino is known for their Italian, thin-crust, seasonal pizzas. Light on the sauce, but heavy on the summer-toppings, our pizza was jazzed up with squash, corn, cherry tomatoes, and generous portions of mozzarella di buffalo.

The mushroom pizza is not only topped with mushrooms, but to the sauce is also also purée of roasted mushrooms and garlic–it’s overwhelming in the best possible way. There is a modest amount of stracchino, garlic, and parsley on top of the pie, and baked together to create the perfect pizza pie.

Piccino twist on the traditional gazpacho recipe is to make their chilled summer soup out of peaches, mint, croutons and a generous splash of extra virgin olive oil. Sweet, aromatic, and refreshing, this soup is the perfect way to commence a meal on a warm summer day.

We shared an anchovy, little-gem salad, a recipe from the Italian city of Treviso, with anchovies, padron peppers, and parmesan. This seemingly simple salad had a lot of colors and flavors. The delicate fried anchovies that rest on top of the salad in their full figure but vacillated between buttery and crunchy textures while eating.