By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
No matter how much you've gorged on pizza here (and believe me, I understand how easy it is to do), you at least need to have a cannoli for dessert. These were really tasty, with fresh, crunchy shells that were just tender enough to gently break with your fork (kind of like good pie crust), and creamy, not-too-sugary filling.
Hot, sugar-dusted zeppoli — golden blobs of fried dough — were satisfying in the way that anything fried and sugar-dusted usually is, but I liked the New York cheesecake much more. It was ultra-smooth and fresh, drizzled with raspberry and chocolate sauces, and had a pleasing sweetness. Without a doubt, I knew it was homemade.
5803 W. Glendale Ave.
Glendale, AZ 85301
At a mom-and-pop place like La Piazza al Forno, I couldn't ask for anything more.