Pizza Volante's meat-and-cheese disks are fired to Roman-style crispy perfection in a wood-burning oven. The signature Volante pie is a margherita, stacked with prosciutto di parma and sun-dried tomatoes ($16). Dissolve the sea's ionic bonds with a Sicilian-sea-salted circle (marinara, garlic, anchovies, Sicilian sea salt, $12) or touch multiple types of cheese on the Bianca, crafted with fontina, chenel goat cheese, arugula, thyme, local cow's milk mozzarella, and bufala milk mozzarella ($15). As a mozzarella bar, Volante champions the soft, milky ropes and curdles; choose a type of mozzarella to try (Burrata D.O.P costs $15, locally made cow's milk varieties cost $8) and accompany it with zucchini salad, Florida tomatoes, olives, capers, organic arugula, and more. Salads, sandwiches, paninis, and a weekly changing selection of pasta (try gnocchi Bolognese for $12 on Sundays) round out Pizza Volante's menu into a melty cheese wheel rolling down a marinara hill and leaving rich cheese deposits in its wake.
More than just another in a long line of single-serving food trucks, Dolci Peccati Gelato has gained a reputation for their solidly flavorful sugary treats. Tracking the motorized eatery through social media is the norm, with customers scoping out their latest destination and lining up to grab a taste of homemade gelato. Offered in dozens of flavors that go far beyond the usual, this colorful array of artisan gelatos runs the gamut from dirty strawberry, a strawberry and jalapeño jelly mix, to sweet corn and cheese. Simpler offerings might include coconut and limone ginger mint are equally popular, alongside staples like vanilla, chocolate, pistachio, rum raisin and mint chip. The smooth texture of the gelato can be served in floats, popsicles, sandwiches and frozen cakes, and weight-conscious eaters can opt instead for the sorbet.
The old ways continue to endure and enchant palates at Spris Artisan Pizza, backed by more than 25 years of experience in the restaurant business. Named after the refreshing aperitif famous throughout Italy's Veneto region, Spris Artisan Pizza draws inspiration from traditional Old World cooking at both of its locations, even going so far as to use imported Italian ingredients in several dishes. Their signature pizzas embody this commitment to tradition. Every gourmet pie begins as disk of regular, whole-wheat, or gluten-free dough. From there, chefs top the thin-crust pies to please all palates with everything from the traditional margherita to grilled vegetables, prime quality cold cuts, and ground Italian sausage before sliding them into a blistering-hot, wood-fired brick oven to achieve the characteristic crispy thin crust. This dedication is also apparent in other menu items, from the paninis—available in pizza or ciabatta bread—to homemade pastas and signature salads.
Originally opened by Cedric and Sandrine in Cannes, Pasta Folie’s makes it US debut in Miami’s Fashion District. The new installment brings unique pasta recipes, including spaghetti with carrots and eggplant, or fettuccine with zucchini and chorizo. Guests may also build their own spaghetti, fettuccine, or penne dishes with sauce options including mushroom, pesto, or bolognese. Specialties include lobster ravioli and potato gnocchi smothered in napolitaine sauce. All pizzas and entrees on the menu are made with fresh produce and a passion for scratch-made cooking.
After a trip to Mexico, brothers Jonathan and Yair Marcoshaner were inspired to create a company that makes fashionable furnishings and accessories from recycled candy wrappers, food packages, soda labels, subway maps, newspapers and movie posters. The store Ecoist is the result of their hard, eclectic work. Located in Wynwood, the city’s art district, the brothers have been successful in collecting waste and turning it into eye-catching and stylish handbags, jewelry, belts, wallets and housewares. Since the development of their idea, the brothers believe that they have saved over 40 million wrappers from ending up in landfills, thanks to their supremely eco-chic designs.
Since 1969, Mario the Baker has regaled customers with the rich tastes of vodka sauce, baked eggplant, capicola subs, and cheesy pizzas. Since its inception, the restaurant has grown from a single storefront to a 14-location local fiefdom, built upon a foundation of crafting consistently delicious casual Italian cuisine, thin-crust New York–style pizzas, and traditional pasta dishes. Piping-hot garlic rolls accompany plates of shrimp scampi or chicken francese, and margherita pizzas and pineapple-topped hawaiian pies enliven celebrations of majestic T-ball-league triumphs and inconsequential T-ball-league defeats.