My dear friend Patricia Tinsley took me here around the time they opened almost a year ago and we literally ate the entire menu. There was this squash ravioli and gnocchi that we had and I was completely impressed from then on and I’ve been back a few times. Everything here is made in-house. Everything. Even the cheeses. And the pastas. And the gelato. Chef Michael Bologna, who also dabbles as a professor of culinary arts at Chattahoochee Technical College, even built his own pizza oven!
I really mean it when I say everything on the menu is just spectacular. Because everything is made in-house, you must try at least one item from every section of the menu. First stop, the Mozzarella Bar. Made with whole and buffalo milks, I highly suggest you go for the Grand Tasting to get a sampling of what they offer: Latte, Burrata, and Bufala are all included with roasted sweet peppers, Pantelleria capers, Cerignola green olives, roasted Taggiasche black olives, and field greens. The mozzarella are creamy beyond belief. I particularly loved the bufala and burrata.
Have you ever seen a more beautiful pizza than this? Pizzas take center stage here. All ingredients come from Italy. Including the water. They are baked for about a minute in the high-temp oven. The resulting crust is charred and crispy. The sauce spells perfection. The toppings are top-notch. My all-time favorite, the Margharita, has slices of bufala that slides into your mouth. Believe me, the swoon factor is off the charts.
The Fig and Prosciutto pizza is a great play on salty and sweet. The fresh figs were a perfect accompaniment to the slightly salty prosciutto and neither overpowered each other. The Regina with latte fresco mozzarella, housemade sausage, and wild mushrooms is fantastic as well. If you love white pizza then the Quattro Formaggi is for you. It’s got all the cheesy goodness: gorgonzola, provolone, mozzarella, and fontina. The real problem is choosing which pizza to order because they’re all so good.
Pastas rule here, too. You get a choice between flour, egg, and gluten-free. Egg is always the right choice. Only because you seldom see it offered anywhere, and, they are made in-house. They are delicate and light. There are no stickiness and mushiness here whatsoever, just enough bite. The sauces are all fantastic. They taste fresh and delicious. The trusty, simple Pomodoro e Basilico with tomatoes, garlic, and basil never disappoints. So does the Fruitti di Mare (seafood in white wine sauce) and Con Vongole (clams in spicy red sauce). The Al Forno with housemade sausage, latte fresco mozzarella, tomatoes, and fresh ricotta is one of my favorites. The Campagnola with artichoke hearts, cherry tomatoes, mushrooms, and basil is surprisingly a very hearty dish. The Rustica with Roma tomatoes, Pantelleria capers, and Taggiasche olives is a refreshing yet filling dish. The Lasagna, when offered, is a fork-tender sensation. Even the simple butter and olive oil on pasta is fantastic. Sauces usually get muddled, but here, I love that you can discern the flavor of every single ingredient. I never miss the chance to get pasta as a side to my pizza.
Should I even tell you to get the Gelato? Because you should. The Pistachio and Dutch Chocolate are to-die for. That’s coming from someone who isn’t really into ice cream or desserts. The Flourless Chocolate Cake is lighter than most I’ve tasted and goes well with espresso or capuccino.
You must, must visit Vingenzo’s if you haven’t yet. Trust me, it will save you a trip to Italy. Unless, of course, you want to join Chef Michael for a culinary tour.
105 East Main Street
Woodstock, GA 30188