La Cantina Winery
Tiramisu made by mom.
“Everyone that knows Phyllis knows that their Tiramisu is gonna be great.”
Wine made on site.
“Grapes are hand picked for us in California.”
And an oven that makes it all right in the dining room.
“All the dishes will be cooked directly from that oven.”
It seems they’re making delicious things happen at La Cantina Winery.
Located in this big airy space in Franklin, Mass, La Cantina Winery is a place for wine and food enthusiasts alike. It all started 10 years ago when Bob and Ana Vozzella started making wine as a hobby.
“We are a local winery here in Franklin, Massachusetts, sourcing grapes just outside of Napa Valley and everything is made on site, from grapes to glass.
‘My wife Anna and I had built this business from the ground up. Started making just a few gallons at a time in the basement of our home. Currently, we're producing in the neighborhood of 3000 to 5000 cases of wine.”
The space itself is stunning, with a large bar pouring craft beers and all of those house made wines and an energetic, industrial looking dining room. And while they make the wines out back, Chef Christopher Lindskog and his team are prepare a globally inspired menu right in the center of the dining room using an imported oven.
“That pizza oven was imported from Italy. Everything is cooked in that oven. “There are no grill tops, fryolators or anything. It's rewarding. Taking a look into the dining room seeing someone smile and actually like knowing that they're enjoying the food. It's a great feeling.”
Since the pizza oven is staring you in the face the second you walk through the door, pizza is an absolute must, prepared with a housemade dough.
“We make it with a poolish dough very similar to like a sour dough minimal Ingredients, flour, water, yeast and salt. That's it. It's crispy, but soft and airy on the inside. It's very light. You're tasting the flavors that are on the pizza, rather than a heavy dough.”
And those flavor combos include pizzas like the Fungi, an aromatic pie loaded with crimini, shiitake, and oyster mushrooms along with a truffle pecorino cheese. and the fiery La Cantina topped with spicy sausage and cherry peppers.
“It definitely has a spicy kick. You know, cherry peppers are got a little heat going on, and then the sausage. So that one's a hot one definitely pairs well with the wine.”
But for a fan favorite, try the Calabrese.
“The Calabrese is the most popular dishes. We do a San Marzano tomato base, and then we top that off with ricotta, fresh mozzarella, sopressata, fresh oregano, and with our house, hot honey on top. You get the crispiness from the sopressata, the creaminess from the ricotta, the sweet heat from the hot honey. So there's a lot going on. It's just really good bite.”
Aside from pizzas, La Cantina offers a variety of tapas. Seafood enthusiasts should try Georges Bank Sea Scallop- served over a truffle cauliflower puree. Or the light Tuna Tartare tossed in a togarashi dressing stacked up over avocado…
And then there’s the Garlic shrimp- a feast for all of the senses…that happens to be Chef Chris’s favorite dish.
“We do a compound butter, so you have garlic, you have chili, shallots, herbs, lemon, and then we put our house wine in it. It's spicy, it's buttery, it's flavorful, it's garlicky. You can just smell it, the aroma of the dish. And, like, people are like, Well, what's that? You know? If it's the chef's favorite dish, you know it's going to be good.”
In fact it’s so good, you may want to take some of your pizza crust and clean your plate.
“A lot of people like to take that crust from. Pizza and dip it right into the sauce.
It's that good.”
And what is wine without a little bit of cheese so there are charcuterie boards gives with a variety of different options. And nothing pairs better with some red wine than a Flat Iron Steak- topped with a housemade chimichurri
“The chimichurri just brings it right over the top and the steak is great. We slice it really thin. Melt in your mouth. Lots of flavor going on.”
There are North African inspired Lamb Lollipops served with a harissa yogurt and an unctuous pork belly; prepared with grilled pineapple topped with an Aji Verde and candied jalapenos.
“You get like, the herbaceous flavor from the ahi Verde, which with the sweetness from the pineapple, and then the savoriness from the pork, and then the candied jalapenos just kind of top it off. All the flavors just blend, and it's just so good and so unique.”
And for something to wrap your hands around, try the Wagyu sliders, topped with bacon onion jam and smoked gouda on a buttery brioche roll.
“It's like an explosion of flavors, right? So we actually put coffee spice in the bacon onion jam. You get the smokiness, the sweetness, the caramelization from the onions. The meat just melts in your mouth.”
And when it comes to dessert at La Cantina, mother knows best- especially when it’s tiramisu.
“So the tiramisu is made by Bob's mom, Phyllis. It's not like your average tiramisu. She soaks the lady fingers, but you still have that crisp bite and then the cream, it just all blends together. It’s so good.”
And from drinks all the way through desserts, everything is made by hand AND with heart at La Cantina Winery.
