Minestraio offers a handful of starters including some delicious little veal meatballs in tomato sauce, a couple of salads and a lovely eggplant parmigiana. But the best one to share is battilarda (seen here) a wooden board with Italian cold cuts. Its not the most generous platter around, but perfectly fine, especially for the pistachio-studded mortadella folded like handkerchiefs. (Barbara Davidson / Los Angeles Times)
A good choice among the main courses is the breaded pork chop alla Milanese. It’s about a half-inch thick, fried to a golden brown and served with a decent potato purée. (Barbara Davidson / Los Angeles Times)
Customers enjoy dinner on the patio at Minestraio. (Barbara Davidson / Los Angeles Times)
For dessert, try the vanilla cooked cream with strawberry. (Barbara Davidson / Los Angeles Times)
