After a last minute change of plans forced us to cancel our Saturday night reservation at Il Casale in Belmont we  scrambled to find a table somewhere in Boston and came up with Rocca. We had been once before shortly after it opened and were largely ambivalent about it’s offerings but figured we’d give it another chance, particularly since they were advertising an overhauled menu. Unfortunately, while there were several things on the menu that sounded interesting and tasty, my ambivalence towards Rocca continues.


soppresatta pizzetta, ricotta, roasted tomato, broccoli rabe

In what seemed like a safe play Liz went with the pizzetta as an appetizer. She wasn’t expecting a masterpiece of the brick oven, but it’s pretty hard to make an offensive pizza. This one was particularly doughy and the bitter broccoli rabe dominated the flavor.


baccala mantecato

There were two appetizers that I was legitimately excited about ordering since they are not often on menus. Baccala and farinata. The baccala came pureed and baked and was served with toast and roasted peppers. I enjoyed this quite a bit and ate it up happily. The farinata, on the other hand…



Farinata is essentially a chick pea pancake. It’s easy to make and is a great alternative to polenta as a comforting winter starchy dish. This is the first time I’ve seen it on a menu in Boston so I give credit to the kitchen for serving it, but this one was exceedingly dry. I imagine this is because of its girth. The thinner the farinata the better as far as I’m concerned – the thicker it is the longer you have to cook it to heat through, the harder it is to control the internal temperature, the lower the heat you apply has to be so you don’t burn the outside… it’s just a recipe for mediocre farinata. I do hope that this becomes a food trend though because it is one of my favorite Italian small plates.

tomato basil

spaghetti poveri

The pasta was well-cooked and had a nice texture but the sauces were just ordinary. Not too much flavor going on in the tomato sauce and the panzotti sat in a pool of butter and oil that had me wiping them off on the side of the plate before eating.

squash pansotti

sugar pumpkin panzotti

On the whole, you could do a lot worse than Rocca in terms of Italian food in Boston. It aspires to be more than another North End red sauce dump and it succeeds. It’s just not a place I’d be excited to go back to. But given the perhaps unreasonably high bar I set for Italian food, that might just be a ringing endorsement.

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