|BEST OF SACRAMENTO GOODIE BAG SPECIAL SECTIONS NEWSLETTERS RESTAURANTS WINE LOCAL EATS MASTERS CLUB 2017|
A week’s worth of gray, cold, rainy weather had chilled me to the bone, so we made a trip to Hot Italian a few nights ago to load up on some of the city’s tastiest carbohydrates. The place was packed with other hungry carb-seekers, all eager to combat the cold weather by ingesting large quantities of Hot Italian’s creative pizzas and calzones. A fan of winter squash, I ordered the delightful “Aquilani,” a baked pizza shell topped with an enticing mound of arugula tossed with sweet chunks of roasted kabocha pumpkin and candied walnuts, dotted with pink pomegranate seeds. My husband devoured the kitchen’s egg-topped (and significantly more caloric) “Stella” pizza, loaded with prosciutto and Parmesan, mozzarella, and crescenza cheeses. We polished off our entrees, and - after a few scoops of gelato - waddled out, oblivious to the drizzly, cold weather. I felt warm and cozy all the way home.