Name: Torre Caffe.
Owners Pasquale and Luisa Salvati hail from Genoa, Italy — the birthplace of pesto — and Luisa makes the pasta for their lasagna. So I expected something above the ordinary, and I got it.
Torre Caffe’s lasagna featured mozzarella, ricotta, pesto and small pieces of string beans. A sprinkling of pine nuts topped each slice.
The lasagna, baked until the cheese on top was golden brown, was rich and filling but not dense, offered a well-balanced ratio of pasta to cheese, and the bright pesto flavor seemed to unfold and keep going until it blended in with the creamy cheese. The beans themselves were a delightful surprise.
We tried to parse the dish as we ate, concluding that everything about it was, simply, just right. One of my two lunch dates — she’s part-Italian, grew up in the Boston area and is picky about her Italian food — called it when she declared that the pasta was not store-bought. (This was before we learned that the lasagna noodles were made in-house.)
As we finished and pushed ourselves away from the table, my other lunch companion summed up our contentment best: “This is the ultimate, rainy day comfort food in my book.”