×

Swoon: Maialina’s Meatballs

When the restaurant biz is written into your DNA the way it is for Francesca Pizzi, satisfying hungry customers is practically second nature. The heir to the Ambrosia dynasty has been running her own Maialina Italian Kitchen + Bar (1103 Prospect St., 317-982-7676) since mid-July (with the help of stepbrother Lawrence Green) and already knows the golden rule of Italian restaurants: Lean on your family, at least when it comes to their recipes. Pizzi sourced the most satisfying dishes at this already-rollicking Fountain Square spot directly from her nonna’s recipe file, like the tender pork-veal-and-beef meatballs with the perfect amount of breadcrumbs and spice—served straight up with the house marinara, they’re as comforting as can be.

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
X
X