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Nov 30, 2001 01:28 AM

Ginos/Pasta Fresh (Esp. for Annib)

  • b

Spoke with Tony (the owner of the pasta shop) and asked if he would do the panzarotti with ricotta and parsley or any other filling you desire. He said just give a call with your particular request and he'll be happy to make it for you.

Don't you just love getting an itch scratched?

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  1. Thank you, thank you. My refrigerator still being so full of thanksgiving stuff, I haven't made it up to devon avenue. Now I may have to go out to harlem instead. I also read further down on the board that bacci's on Chicago and Hoyne does a fried calzone with ricotta and spinach. Their pizza was worth a second and even third try many years ago before I came to the sad conclusion that, like most pizza in Chicago, it wasn't very good, but now I will go back to try their calzone too.

    The calzone of my youth were also about half the size of panzerotti around here, in other words, a nice snack size. Like, you could have a slice and still have room for a calzone. Or usually, have the calzone while they were heating up the slice and consider it an appetizer. Ah.