Neapolitan pizza restaurant Falora partners with master baker, launches house-made pasta


January 28, 2020
a man wearing a hat
By Jackie Tran
By Jackie Tran

New partner Travis Evans joins the team.

Just shy of seven years ago, Ari Shapiro opened Falora in midtown Tucson with a minimalist menu showcasing Neapolitan pizza. The restaurant has maintained its New York-neighborhood vibe with hardly any menu changes over the years. However, it quietly announced the addition of house-made pasta and a new partner in the business—baker Travis Evans.

After baking for nationally acclaimed bakeries and restaurants such as Sullivan Street Bakery, Eleven Madison Park, and Bouchon, Evans moved back to Tucson. Here, he sold his own baked goods at farmers markets and also baked for local restaurants such as Union Public House and Proof Artisanal Pizza & Pasta.

For now, the menu features two new pasta dishes: Hazelnut Gnocchi ($17) and Caputo Raviolo ($17).

The pillowy vegan gnocchi features an almost Japanese flavor profile with shiitake mushrooms, vegetable broth, and a ginger glaze. The raviolo tastes more distinctly Italian with toasted pine nuts and aged balsamic in addition to the Taleggio-esque creamy, mild Grand Chimay cheese.

Caputo Raviolo at Falora (Credit: Jackie Tran)
Hazelnut Gnocchi and Caputo Raviolo at Falora (Credit: Jackie Tran)

While Falora plans on keeping their pasta menu refined rather than expanded, they may begin offering occasional pasta specials.

Falora is located at 3000 E. Broadway Blvd. For more information, visit falora.com.

Upcoming Events

View all events
Double-click this headline to edit the text.
This is a block of text. Double-click this text to edit it.
Double-click this headline to edit the text.
This is a block of text. Double-click this text to edit it.
Double-click this headline to edit the text.
This is a block of text. Double-click this text to edit it.

Article By

Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...

Related Stories