by Teresa Politano
Given the swarms of Italian restaurants in this state, and the fierce loyalty they inspire, it might be fair to classify a significant portion of the job of a Jersey restaurant critic as waxing poetic over one meatball or another. Which is no small writing challenge, waxing poetic over a meatball. Of course, one might well argue that it's no small kitchen challenge to create a poetic meatball in the first place.
Scala del Nonna has joined those ranks, creator of the poetic meatball, with a version made of lamb, a meatball so big it could blend in amid the industrial green carpet of a pool table, but a meatball that's also soft and squishy, and milky delicate. You'll be impressed by the taste and the texture.
Source: http://www.nj.com/
