The news my CPA shared about taxes was not good and I was thrown into a deep funk. I yearned for intense comforting in the worst way. In short, I wanted to get forked and forked completely.
Buona Forchetta, or “good fork”, is where San Diegans go when they have a craving for authentic Neapolitan pizza, fresh salads and house-made pasta dishes. Diners are greeted at the door by “Sophia”, a large gold-tile clad master-crafted pizza oven imported from Italy. White marble topped tables, exposed brick walls, dark wood trim and lots of windows create a warm, inviting and cozy space. There is also plenty of outdoor seating for dining ‘al fresco’ and watching South Park’s bustling streets. Giacomo, with a beguiling smile, answered all my questions and offered helpful recommendations.
Buona Forchetta is all about pizza. Selections include the thin crust Napoletana style, classic Italiane, calzoni, or le bianche (without sauce). The wide variety of toppings range from mozzarella and parmesan cheese, to thin slices of prosciutto and ‘speck’ which is a dry-cured smoked ham, to vegetables and seafood. Each unique pie is baked in the aforementioned oven which maintains a constant temperature between 700 and 1,000 degrees Fahrenheit.
But I wasn’t in the mood for pizza; I hungered for something more. I placed my order and, forgoing the well-culled varieties of wine, sipped a glass of the house red; a medium-bodied selection with a lively bouquet, light tannins and spicy undertones.
Dinner began with a large bowl of steamy hot Minestrone soup. The ‘zuppa’ is a savory vegetable broth chockfull of tender peas, diced carrots, potatoes and zucchini, providing a satisfying well-balanced blend of flavor and seasoning. No additional salt or pepper required.
The daily specials, or ‘cocina’, are displayed on an over-sized chalk board, and include tantalizing plates like gnocchi – small dumplings served with scallops, arugula and saffron sauce, or risotto with pears, sausage and smoked provola. I however, surrendered to the temptation of ravioli.
The triangle-shaped ravioli, al dente pasta filled with mild salmon, nutty arugula and velvety ricotta cheese, are nestled beneath a sublime deftly blended sauce of butter, cream and white wine, with sautéed green onions and just a hint of tarragon. Hard parmesan cheese, grated to order at the table, completes the presentation. So satisfying and delectable. I tore off pieces of the accompanying soft yeasty bread and sopped up every delicious drop of goodness – manners be damned.
I longed for something sweet, or ‘dolci’, to finish the meal. The dessert menu offered tantalizing Italian favorites such as tiramisu, gelato and cannoli, but Giacomo convinced me to try the Delizia Di Bosco instead. “You won’t regret it,” he said with a wink, and he was right.
The cheesecake, a light delicate blend of ricotta cheese and eggs, is baked in a gluten-free crust, topped by a thin glaze of blackberry puree, and then dusted with powdered sugar and a sprinkle of cocoa. Fresh berries and mint leaves adorn the plate. Every exquisite bite is a diaphanous delight, not too sweet or too tart.
I got exactly what I came for. I paid the bill ($28 before tax and tip) and sauntered from the charming restaurant in a better mood, sated and comforted. Trust me on this, you want to get forked. Buona Forchetta, 3001 Beech St., is open daily for dinner and serves lunch Wed – Sun. They are also available to cater your next event. Ciao bella alla prossima.
