La Verona’s House-Made Pastas, Hand-Stretched Pizzas Bring a Taste of Italy to Kennett Square

Jack, left, and Sam Mavraj. Images via La Verona.

La Verona has brought a piece of Northern Italy to Kennett Square with its house-made pastas and hand-stretched pizzas, writes Ken Alan for Main Line Today.

Brothers Jack and Sam Mavraj started the restaurant eight years ago, and have managed to channel the traditional rustic cuisine of the region masterfully. They had help in executive chef Gilles Moret, who skillfully blends antipasti classics such as tomato bruschetta and mussels marinara with French staples such as escargot, frog legs, and mushroom gratin.

Lunch options include a number of delicious pizzas, such as the Abruzzi with tomato sauce, fennel sausage, roasted artichoke crowns, and mozzarella. There are also various salads and sandwiches available.

Dinner staples include chicken parmesan, veal marsala, broiled bronzino, New York Strip steak, and pan-seared scallops.

It is the restaurant’s house-made pasta that truly stands out. For example, its spinach-and-mushroom ravioli with sun-dried tomato pesto is exemplary, and will satisfy even the most demanding of palates.

To finish, there are mouth-watering desserts, including a three-gelato spumoni chocolate bomba and tiramisu-and-chocolate-coated cannoli.

Read more about La Verona in Main Line Today here.

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