As there are so many delicious foods to be found in hopelessly unattractive strip centers throughout the Houston area, it should be no surprise that excellent sandwiches can be had at one in a small place that opened this summer in Spring Branch, on Campbell just north of I-10. The surprise is that sandwiches are somewhat of an afterthought there. Primarily a fresh pasta shop also selling accompanying sauces, Casetta Cucina, has just three sandwiches. These are rather unique, Italian sandwiches made with the unusual Tuscan schiacciata bread, a fairly dense focaccia-like bread made in-house that gives the assemblages a sturdy, delicious base. The unusual name with its assault of consonants might give pause when customers go into the shop for pasta and see the little placard on the counter for sandwiches bearing this name. It is pronounced skiah-CHA-tah. Not too hard.
If you enjoy the sandwiches in Italy, from the Autogrill or lesser autostrade stops or in cafés there in the afternoon, or just enjoy Italianate versions anywhere, you'll really like the ones here featuring top-notch ingredients used intelligently and judiciously. I’ve liked them even more than the ones I’ve had over the years in Italy. And these are very similar, if just a little different because of the bread. There is the Caprese with rich buffalo milk mozzarella and tomato slices bolstered with a little bit of pesto, another featuring prosciutto, with the mozzarella and bitter arugula, and the third with pistachio-studded mortadella, arugula and for an additional couple of dollars, melted creamy, buttery robiola from the Italian cheesemakers at Lira Rossa a couple of hours west of Houston. Along with noticeable olive oil, each is topped large grains of sea salt that add a very welcome flavor to the mix. Each of the three is very good, though the mortadella one has been my favorite. Just those three now, I’ve been told a Sicilian hamburger is on the way. Whatever that might be, I’m sure it will be worth a try, at the very least.
Casetta Cucina is mostly a spot to pick up pasta fresca, pasta made by hand. The pasta-making station greets you as you enter, situated prominently behind the counter separated by glass with either owner, Francesco Casetta, or another worker plying away, with stacked, big bags of Caputo flour from Italy visible on the floor. You might have seen Casetta at one of the weekend farmers markets selling pasta. Once the executive chef at Tony's, he certainly has the skills to craft a quality sandwich. More so, since he making the bread.
There is not much to the place in terms of dining in, just a couple small tables or so out front and another in hallway, but the sandwiches travel very well back to the office or home.
Casetta Cucina
1024 Campbell Road (just north of I-10), 77055, (346) 546-8438
casettacucina.com
Monday-Friday, 9AM to 6PM
If you enjoy the sandwiches in Italy, from the Autogrill or lesser autostrade stops or in cafés there in the afternoon, or just enjoy Italianate versions anywhere, you'll really like the ones here featuring top-notch ingredients used intelligently and judiciously. I’ve liked them even more than the ones I’ve had over the years in Italy. And these are very similar, if just a little different because of the bread. There is the Caprese with rich buffalo milk mozzarella and tomato slices bolstered with a little bit of pesto, another featuring prosciutto, with the mozzarella and bitter arugula, and the third with pistachio-studded mortadella, arugula and for an additional couple of dollars, melted creamy, buttery robiola from the Italian cheesemakers at Lira Rossa a couple of hours west of Houston. Along with noticeable olive oil, each is topped large grains of sea salt that add a very welcome flavor to the mix. Each of the three is very good, though the mortadella one has been my favorite. Just those three now, I’ve been told a Sicilian hamburger is on the way. Whatever that might be, I’m sure it will be worth a try, at the very least.
Casetta Cucina is mostly a spot to pick up pasta fresca, pasta made by hand. The pasta-making station greets you as you enter, situated prominently behind the counter separated by glass with either owner, Francesco Casetta, or another worker plying away, with stacked, big bags of Caputo flour from Italy visible on the floor. You might have seen Casetta at one of the weekend farmers markets selling pasta. Once the executive chef at Tony's, he certainly has the skills to craft a quality sandwich. More so, since he making the bread.
There is not much to the place in terms of dining in, just a couple small tables or so out front and another in hallway, but the sandwiches travel very well back to the office or home.
Casetta Cucina
1024 Campbell Road (just north of I-10), 77055, (346) 546-8438
casettacucina.com
Monday-Friday, 9AM to 6PM
RSS Feed
