Fagan Foodie Review: Fiamma (Dilworth)

Some restaurants are on-trend. Others are quietly excellent. Fiamma, nestled in a classic stretch of Park Road in Dilworth, belongs squarely in the second category.

Recently, we went to check out Fiamma for the first time with our fellow foodie friends Paul and Melissa. Surprisingly, we’d never been — despite the fact that it’s been open for over two decades — but it’s been on our long list of places to try. This particular night finally gave us the excuse we needed.

In a city where restaurants seem to come and go overnight, Fiamma Ristorante has been serving handmade pastas and old-school Italian comfort since 2006. And while it may not make every “new hot list” in Charlotte, it does something far more valuable: it keeps regulars coming back. That consistency — in food, in service, in experience — is no small feat, especially in Charlotte’s ever-growing dining scene.

Appetizers

We started with two dishes that reflect Fiamma’s confidence in simplicity. First, the Piatto di Burrata — creamy burrata layered with prosciutto, roasted eggplant and bell peppers, fresh arugula, and a drizzle of balsamic reduction. This is the kind of appetizer that doesn’t try to do too much and doesn’t have to.

Piatto di Burrata

Next came the Crocchette di Melanzane — eggplant-stuffed croquettes, golden and crisp on the outside, resting in a bright tomato sauce with goat cheese crumbles. Perfectly portioned for sharing, and a solid start to the meal.

Entrées

Paul and Beth split the Seafood Risotto, which arrived in a generous portion. The rice was creamy and well-executed, but the dish could’ve used a touch more seafood to balance the portion size.

It’s worth pausing on this one dish: risotto. Often misunderstood as just “Italian rice,” risotto is a slow-cooked dish that originated in Northern Italy, particularly the regions of Lombardy and Piedmont. (We spent two weeks in Piedmont in the fall of 2023 and loved the area) Risotto is made with Arborio or Carnaroli rice, cultivated in the Po Valley, and known for its high starch content — the very thing that gives risotto its creamy, almost luxurious texture. Good risotto is stirred constantly, built up slowly with broth, and made to order. It’s not fast food — and that’s the point.   Interestingly, one of the highlights of that trip to Piedmont was a trip to Cascina Oschiena, the only female-owned rice farm in Italy.  In addition to a lengthy personal tour of the farm by its owner, Alice Cerutti, we were treated to a extraordinary lunch where every course used their rice.  In Piedmont, women like Alice are leading the rice farming renaissance by blending centuries-old agricultural tradition with forward-thinking sustainability. Her farm produces heritage varieties like Carnaroli, prized by chefs and home cooks alike for risotto that’s both creamy and toothsome — a reminder that great food often starts with great stewardship.

What Everyone Else Ordered

Melissa chose the Tagliolini Gamberi, a fresh pasta dish with shrimp, radicchio, and a cognac cream sauce. Hers was light and refined — an excellent summer entrée with just enough richness from the sauce to pull it all together.

I asked for something off-menu: the Veal Piccata. Served in a white wine butter sauce with a liberal helping of capers, the veal was flavorful and bold — though, even for someone who appreciates salt, this one ran a bit heavy.

The real standout was the fresh tagliolini on the side, served with Fiamma’s house-made marinara. When a simple red sauce can stand on its own, you know the kitchen is doing things right.

A Word About Tiramisu

We ended with two desserts: the classic Tiramisu and a Strudel with an Italian twist. Both were well balanced and not overly sweet, but I have a soft spot for tiramisu — and this one delivered.

Tiramisu

Tiramisu, which means “pick me up” in Italian, is a relatively modern dessert. It originated in the Veneto region in the 1960s and blends espresso-soaked ladyfingers with layers of mascarpone, cocoa, and just enough sugar to keep things interesting. The best versions, like Fiamma’s, are light and silky — and more about flavor than fluff.

Service & Atmosphere

Our server, Claire, was everything you want in a great server — warm, professional, and attentive without being overbearing. She knew the menu, kept the pacing just right, and made sure we had what we needed without hovering.

The restaurant itself has a quiet, lived-in charm. It feels like a true neighborhood spot — the kind you imagine being a favorite for regulars from Dilworth, South End, or Myers Park. We never had to raise our voices to talk, which is saying something these days.

Final Thoughts

We would absolutely recommend Fiamma. In fact, we already have — to friends and neighbors looking for something reliable, comfortable, and well-crafted.

As I’ve said in previous reviews, any restaurant that’s been open for 20+ years in Charlotte is clearly doing something right. The food shows attention to detail, the service was spot-on, and the prices were extremely reasonable compared to some of the more "scene-forward" Italian places in town.

Verdict:

Fiamma is now officially on our list of go-to Italian spots in Charlotte — especially when we’re craving house-made pasta, classic sauces, and a place where conversation is just as important as the meal.