Pines of Florence folds 17 years of Italian cooking into every dish, piling plates full of fresh pizza, hearty veal and seafood dishes, and house-made pastas. Diners begin with appetizers such as the mozzarella caprese, where slices of tomato, mozzarella, and basil compile a red, white, and green
… flavor combination that curbs hunger as it simultaneously screens for color-blindness. Patrons can share savory slices from a 10-inch to 16-inch pizza or twist forks into handcrafted pastas such as fettuccini alfredo with chicken or potato gnocchi with herbed marinara. Ossobuco veal shank satisfies cravings for both protein and produce by simmering the tender shank in tomato sauce and garlic, and sprinkling it with green peppers, onions, and mushrooms, and the steamed shrimp fra diavolo tickles taste buds with italian spices, fresh marinara, and a spot-on impersonation of Danny DeVito.Continued