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Firenze's roster of pasta offerings is, like its craveable-by-the- quart marinara sauce, impressively robust. Spaghetti Bolognese, fettuccine carbonara, portobello rigatoni in vodka sauce, and linguine with clams in a white wine sauce give way to an array of raviolis (ricotta, mushroom, butternut squash, and a gluten-free version stuffed with chicken, spinach, and dual cheeses). With such a long list of options, it would be easy to miss a pair of gems at the very bottom. And that would be a shame, because they are positively scrumptious. e first is Polpette di Pollo, chicken meatballs which are baked and smothered in the previously praised marinara. Honesty time: Of all the ground meats on the market — beef, veal, pork — those of the poultry variety are typically the least appetizing. Because they are so lean, they tend to turn out bland and dry, but not in this dish. Firenze's meatballs are tender, moist, seasoned to perfection, and if that weren't enough, there's that off-the-chain tomato sauce. en there is what is perhaps the king of Firenze's house favorites, its lasagna. Seasoned beef, chicken, Italian sausage, Roma tomatoes, and mushrooms are layered with binding ricotta and Enter Firenze Trattoria, an Olivenhain institution that's been serving its own inspired take on Italian cuisine since 1994. Along the way it's racked up accolades, including Best Italian honors from this very publication. But more importantly, the Florence- inspired eatery has amassed a faithful following drawing in neighbors-turned-friends from Rancho Santa Fe, Encinitas, and Carlsbad. Many of Firenze's return customers don't require a menu; they have it down pat and are in the mood for something that has already wowed them many times over. Such familiarity is admirable given the sheer volume of dishes on the menu. Classics like bruschetta, Caprese salad, and carpaccio (filet of beef or Scottish smoked salmon) are among the antipasti options, but there are two dishes that have proven most popular with diners over time. e first is a namesake scampi of butterflied and battered jumbo shrimp served with earthy mushrooms in a garlicky butter sauce. en there's Firenze's fried calamari. An ample coating of well-seasoned breading is light and crisp, and lent even more flavor from a zesty tomato dipping sauce. It's a cut-above palate-awakener that's particularly well suited for large parties. Indulge dining << ranchandcoast.com 70 SEPTEMBER 2026 RANCH & COAST MAGAZINE