Pasta, pasta and more pasta at Giorgio on Pine

By now you must know my obsession with gnocchi and Italian food. And can you blame me? Pasta is one of the most versatile dishes ever. When I went to Giorgio on Pine, I knew that the pasta-bilities were going to be endless.

In all seriousness, Giorgio on Pine is one of the best Italian restaurants in the Philadelphia area. I do not say this lightly, as I am a gnocchi connoisseur. All the pasta is homemade at Giorgio’s, and the variety of sauces and toppings makes it even better.

As always I went for the classic gnocchi Alfredo, a decision I regretted when I tried the gnocchi with a blush sauce. I have said it before, but I am extremely picky when it comes to tomato sauce. It has to be salty, not sweet, and it has to be freshly made. I can tell when the tomato sauce comes from a can, and I refuse to eat it if that’s the case. But Giorgio’s tomato sauce was indeed fresh, homemade, and salty as I like it. The tomato helped balance the creaminess of the Alfredo sauce and made me question my decision of choosing my go-to plate instead of experimenting with different flavors.

I then tried from my friend’s plate, who ordered sweet potato gnocchi with Alfredo sauce. I have never been a fan of sweet potato, I am one of those few millennial that do not eat it at every meal. But this gnocchi was so good, I am still dreaming of the sweet potato gnocchi.  They were sweet but not too much, the texture was a little harder than the regular gnocchi, and the cream sauce definitely tamed the flavor of the sweet potato. She added a ton of Parmesan cheese that gave it a sharper taste, and I realized I have made a mistake again. I should have ordered this plate.

I was convinced that was the best plate of pasta I was going to try that night until I sampled Giorgio’s cheese ravioli. The filling was made with very creamy ricotta cheese seasoned with some salt, pepper and a hint of garlic. It was cooked al dente, just how I like my ravioli to be like, and it was served with the same blush sauce I loved too much.

Then, when I thought the food couldn’t get better I tried the primavera pasta. It was spaghetti with seasonal veggies like peas and green beans in a tomato sauce. You can also opt to eat it with a white wine garlic sauce, and I only wish someone else at the table had done this so I could sample it.

Each of these plates was better than the one before. When I say I regret ordering one item, it doesn’t mean that my plate wasn’t delightful, but that the next one I tried was even better. I have never been to a restaurant that each plate I try is better than the other one, but Giorgio on Pine did it. It made me question my love for gnocchi, and made me crave pasta more than I have ever done before.

Jewtina Tips: No matter what you order, ask for the blush sauce.

Teenu- Disfruta- Enjoy!

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