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Voting has closed! Thank you for voting in this year's The Best of the Springs.

BURRATA & PROSCIUTTO

Expert's Pick

SOPRA ANTIPASTO & WINE BAR

At this sister eatery to Paravicini's Italian Bistro, you'll find plenty of food to love. For me, it's the burrata, a skin of mozzarella enclosing a buttery-rich, creamy fresh cheese that flows out when sliced. OMG! I was over the moon with its delicious flavor. Owner-chef Franco Pisiani makes this darling of cheeses even more desirable by plating it on a bed of peppery arugula and with a scattering salty Kalamata olives and thin slices of prosciutto. Tomatoes bring the acidity to the dish. A drizzle of olive oil, a shower of sea salt and a few cranks of fresh cracked pepper seal the deal. With slices of toasty sourdough bread, there's enough for two burrata lovers to linger with a couple of glasses of Sangiovese.
— Teresa Farney