Authentic Italian Pasta Chips

For too many years, snack foods promised more than they could deliver. The bag might say, "spicy salsa flavor" or "rich caramel goodness," but they would usually end up being a giant salt bomb or sugar bomb with little actual flavor. Recently, however, a growing number of entrepreneurs have been putting some real effort into creating snack foods with unique flavors that taste exactly like what they're supposed to taste like. One such product is Authentic Italian Pasta Chips.

Made with Durum wheat semolina flour like real pasta, these thin, square crackers look like dried out pieces of ravioli dough. But don't worry, it doesn't taste like dried pasta. The crackers are light and crisp. Pasta Chips come in six flavors all classically Italian in origin: Mediterranean Sea Salt, Garlic Olive Oil, Spicy Tomato Herb, Marinara, Alfredo, Spinach-Broccoli-Kale and Sea Salt. Okay, the last one might be a little New American, but they're all quite tasty.

If you're looking for a good dipping  chip, I would recommend the mildly flavored Mediterranean Sea Salt, Garlic Olive Oil, or Spinach-Broccoli-Kale and Sea Salt. Since they taste exactly like the flavors they purport to be, you can match each one to the flavor of dip you have so they will compliment each other. The other flavors are best eaten on their own. Although I didn't think the Marinara tasted much like marinara sauce, it does have a really addictive flavor, like a low salt version of Doritos (I mean that in a good way). Spicy Tomato Herb actually reminded me more of a tomato-based pasta sauce and was really delicious. Parmesan and Romano cheese are the primary flavors of the Alfredo chips with a hint of parsley in the background.

All six flavors of Authentic Italian Pasta Chips are well worth trying, and since they are made with non-GMO ingredients, you can feel good about eating them.    

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!



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Cafe Gia

I hadn't heard of Cafe Gia until we started working on our book, Baltimore Chef's Table. After studying their web site, however, I knew I wanted to go there badly. Ornately painted both inside and out, Cafe Gia looks like a romanticized rendering of an Italian cafe. It's bright, colorful, warm, and inviting. The food also provides the warm, comforting feeling that one desires from Italian cooking.

On our recent visit, I started with a glass of Gia's Sangria, heavy on the wine but cool and refreshing. Since the Minx has been avoiding alcohol, the bartender recommended San Pellegrino grapefruit soda, which she seemed quite pleased with.

We decided to split a pair of appetizers. Our first appetizer was the orchard salad. The sweetness of the fruit paired well with the slightly bitter and peppery greens. The dressing was perfectly balanced, and the toasted walnuts added a new dimension of crunch and savoriness.

We were both eager to try the octopus, and we were not disappointed. Most octopus I've had is either like rubber bands when it's bad or mostly tender when it's good. It appeared that this octopus was grilled after braising, judging by the crispy suction cups. The result was a slightly chewy outside with soft and tender meat inside. This combination of textures worked quite well and reminded me of the texture of some shaped pastas when they are cooked properly.

Speaking of pasta, for my entree, I chose the fettuccine bolognese. The bolognese had a deep, beefy flavor that indicated long hours of slow cooking. Some restaurants cheat by adding heavy cream, but Cafe Gia offers an honest version that allows the beef to take center stage. The fettuccine was perfectly al dente.

The Minx chose the made-to-order eggplant parmigiana with a side of linguine. The marinara sauce was bright with fresh tomato flavor. The thinly sliced eggplant was layered and smothered with mozzarella cheese before baking, and the meaty texture could fool someone into thinking that this wasn't a vegetarian dish. It also had no trace of the bitter quality that turns me off to eggplant.

In addition to the festive decor and the delicious food, owner Gia Blatterman and the staff create a friendly and welcoming feeling as if you are visiting a friend's home for dinner. There's also al fresco dining on the second floor balcony during the warmer months, allowing patrons to enjoy chef Gianfranco Fracassetti's inventive cuisine while taking in the quaint views of Little Italy.


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