Pasta as an entree is another viable option at Caliterra. Half-moon in shape and obviously handmade, this ravioli dish had luxe written all over it. Laid over the ravioli were crispy strips of veal bacon. Scattered around the bowl were leaves of crispy sage and shards of Parmigiano-Reggiano and Swiss chard. It was a bit more ambitious than many of Coletta's other creations, but the flavors complemented each other with total assurance.
Desserts make the pulse pound a bit.
The mascarpone cheesecake was a lush puck of pure pleasure, one that was rich yet not too indulgent. Well, those thin slices of banana atop the cheesecake and the drizzles of caramel sauce might push the matter over the top a bit, but it was well worth it. I was having so much fun eating at Caliterra that I decided to go back for lunch one day. What I thought would be a simple three-course lunch turned into a meal of style and substance. It got even better with the main course, polenta-crusted halibut.