A spaghetti noodle, much like a swimming-pool noodle, maintains its shape until it's exposed to boiling water or sat on by children. Savor pasta's forced flexibility with today's Groupon to La Casa Della Pasta. Choose between two options:
• For $20, you get $40 worth of authentic Italian dinner fare.
• For $36, you get $80 worth of authentic Italian dinner fare for four or more diners.
This Groupon is valid at La Casa Della Pasta's two Tampa locations.
La Casa Della Pasta's chefs draw upon imported ingredients to crank out a menu of hearty Italian staples, which have been praised by the Tampa Tribune. The staff crafts noodles by hand, lovingly kneading dough into homemade whole-wheat pasta ai gamberi aglio e olio, a sea of strands that plays host to schools of garlic and the grilled jumbo shrimp that noogie them viciously ($16 at Columbus Drive location; $21 at Ehrlich Road location). Gnocchi all parmigiano ($14 at Columbus Drive; $16 at Ehrlich Road) surrounds taste buds with the spud-centric beauty of Mr. Potato Head's first steps, and vitello milanese's lightly breaded veal cutlet basks in balsamic vinegar ($17 at Columbus Drive; $22 at Ehrlich Road). Belly flop onto a fresh sole fillet flanked by crabmeat and dijon mustard ($20 at Columbus Drive; $27 at Ehrlich Road), or peruse the wine list, which stars a variety of bottles ($28+) imported from Italy. Intimate seating and warm-hued décor fuel close conversation and a festive ambiance, and a phalanx of palm trees distracts nosy dryads.
La Casa Della Pasta
Chefs at La Casa Della Pasta embellish pastas, gnocchi, and desserts made in-house with handfuls of imported Italian ingredients, including eggplant and mozzarella. As owner Enrique Tangari told the Tampa Bay Times in 2011, "I import everything, flour, water, tomatoes, cheeses … to make any kind of pasta dish you want, on the menu or not." His commitment to imported flavor also extends to the restaurant's drink menu, which features wines made from such traditional Italian varietals as pinot grigio, sangiovese, and nebbiolo, as well as beers with suspiciously small amounts of fermented grape juice.