Culaccino Opens in Frankling With Nonna-Worthy Meatballs, Ravioli, and Wood-Fired Pies
Victoria Rosa, Retrospect Nashville Culaccino, the culinary brainchild of chef Frank Pullara, officially threw open its doors in early January with plenty of al dente pasta and outdoor drinking on its mind. The 1,500-square-foot space, which features an expansive alfresco patio, boasts cozy space heaters and a generous fire pit for warming up hungry winter wanderers. Helping take the chill off the season: hearty, belly-warming plates of authentic homespun Italian fare from chef Pullara, who previously manned the kitchens of the acclaimed Campagna Hospitality Group (Osteria Tulia, Bar Tulia, T...
Source: eater.com