As the chilly weather rolls in (chilly to Tucsonans, at least), North Italia is pumped to share its new fall and winter menu, featuring seasonal updates and new dishes, too.
The menu launched on Wednesday, October 25 and if you haven’t had a chance to check it out yet, here’s a sneak peek of a few of the new items — like the Seasonal Butter Cake, a pumpkin spice cinnamon roll butter cake.
Seasonal Butter Cake (Photo courtesy of North Italia)
With dishes like the Frittatine, Ricotta Cavatelli, and Naples White Pizza, guests can expect next-level authentic Italian fare with a warming twist. Seasonal standouts include theFarmer’s Market Board, filled with in-season produce, and the Seasonal Anolini, a rotating vegetarian favorite.
The fresh small plates, pastas, pizzas, and entrees pair wonderfully with new cocktails (and mocktails!) such as Tranquilo and the Roman Holiday.
Seasonal Anolini (pasta) - chef’s seasonal vegetarian-filled pasta
Frittatine (Photo courtesy of North Italia)
NEW MOCKTAILS
NA Italian Spritz
NA Pomegranate Mule
NA Negroni Rosa
NA La Dolce Vita
DESSERTS
Seasonal Butter Cake – pumpkin spice cinnamon roll butter cake with caramel sauce, cinnamon cream cheese frosting, vanilla gelato, and crumbled pecan oat streusel
(Photo courtesy of North Italia)
North Italia is located at 2995 E. Skyline Dr. For more information, visit northitalia.com.
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At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
