$\"Burrata$ <\/a>

Burrata with grilled bread, prosciutto, arugula, and aged balsamic<\/p><\/div>\n

Our second appetizer was pork belly sliders. We had enjoyed the pork belly biscuits at Chalkboard the night before so much that we were in the mood for more pork belly. These were served with fig and red onion marmellata, sauerkraut, and pickled mustard seed. The pork belly wasn’t as crispy on the outside but it was still tender and deliciously fatty. The fig and red onion added a sweet glaze to the pork, while the sauerkraut provided a tangy contrast and crunch. The mustard seeds were a nice touch, adding a little extra burst of flavor with each bite. My only complaint was the bread, which was just toasted white bread buns. They were soft and squishy and pretty mundane, especially compared with the delicate biscuits from the night before. Plus there was too much of it, which detracted a bit from the delicious pork belly.<\/p>\n

$\"Pork$ <\/a>

Pork belly sliders<\/p><\/div>\n

For our main course, we split the salsiccia pizza, which was topped with sausage and roasted spring onions. I liked the mellow onion flavor that the roasted spring onions brought to the dish, and the sausage was also pretty mild, which I prefer. I would have liked a little bit more cheese (it was definitely on the saucier side), but overall it was a pretty tasty pie. The crust was nicely browned from the wood-burning oven and had good flavor and chew to it. We also traded slices with other people at the table and tasted a fantastic spiced lamb pizza (it was a special that night) as well as pizza calabrese, which was unfortunately did not have enough calabrese salame on top.<\/p>\n

$\"Pizza$ <\/a>

Pizza salsiccia<\/p><\/div>\n

We were wavering on dessert but after hearing what the special of the day was, we couldn’t pass it up. The dessert special was grilled peaches with vanilla gelato, topped with olive oil and sea salt. The grilled peaches had a nice savory quality to them, which made them the perfect pair for the sweet gelato. The fruity olive oil bound the two components together, and the sea salt just put the whole combination over the top. As someone who doesn’t have a huge sweet tooth, it was the ideal dessert for me.<\/p>\n

$\"Grilled$ <\/a>

Grilled peaches with vanilla gelato, olive oil, and sea salt<\/p><\/div>\n

Overall, we enjoyed both the food and the atmosphere at Campo Fina. While it was a more casual and warm environment where we were at the front of the restaurant, we discovered a huge crowd out back in the garden area where it was more like a boisterous party, complete with a bocce ball court. The dishes we tried were well prepared and flavorful, though nothing extraordinarily complicated or fancy. The prices were pretty reasonable, and I liked the “smaller plates” aspect that would allow you to share dishes. Service was friendly, and our waiter introduced us to a local trousseau gris wine that was fruity yet crisp – definitely one of the favorite wines we tasted during our trip. I would happily go back there again.<\/p>\n

Campo Fina<\/a><\/em>
\n 330 Healdsburg Ave.<\/em>
\n Healdsburg, CA<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"